Wholesome, satisfying and packed with flavor, this Instant Pot Sweet Potato Chickpea Curry is the perfect easy meal. This vegan dinner is budget-friendly, gluten-free and it’s great for meal prep!

Instant pot sweet potato chickpea curry in a bowl with lime and cilantro

I always look forward to the beginning of a new year, and I’m especially ready for a fresh start this year. Last year was filled with transition as my youngest son started college, we moved out of our home of 20 years, and we’re still in a temporary living situation as we wait for our new home to be built.

Developing a “new normal” is a work in progress, but I’m excited to see what 2022 has in store for me and my family.

One thing is certain…I’ll be eating a lot healthier after indulging during the holidays! I’m craving comfort food and plenty of veggies, which means another batch of this Instant Pot Sweet Potato Chickpea Curry is on my radar.

I make curry often because it’s an easy meal that will utilize whatever protein and veggies that I have on hand. My coconut curry chicken and pumpkin curry recipes are prepared on the stove top, but this recipe is prepared in the Instant Pot.

Why use an Instant Pot? Pressure cooking is a faster way to get dinner on the table, and it seals in the flavor the food cooks. I highly recommend purchasing one if you don’t have one yet!

I have several easy Instant Pot recipes that are perfect for beginners and seasoned veterans alike. My carrot ginger soup cooks up in mere minutes and there’s no stirring required for this ultra creamy mushroom risotto!

I may never make curry any other way….it’s truly curry in a hurry. 🙂

Chickpea curry in a bowl with rice, lime wedges and cilantro

Why you’ll love this recipe:

  • This sweet potato chickpea curry recipe is packed with tender chunks of sweet potato, hearty chickpeas and veggies in a creamy coconut red curry sauce.
  • It’s wholesome and satisfying on it’s own, or it may be served over coconut rice or quinoa.
  • It’s an easy, budget-friendly dinner that’s great for busy weeknights.
  • The Instant Pot seals in the flavor while this delicious curry cooks, which is only about 20 minutes!

Recipe ingredients

This chickpea coconut curry is one of the best vegan recipes ever. It’s packed with sweet and savory flavor, a kick of spice from the red curry paste, with rich, creamy coconut milk to balance everything out perfectly.

The best part is that this recipe is easily customized with what veggies or beans that you have on hand!

Sweet potato chickpea curry recipe ingredients

Ingredient notes

  • Sweet potato. Any variety of sweet potato will work in this recipe, but purple sweet potato should be avoided as it will turn the curry a purple color. The sweet potato may also be swapped out with a lower carb option such as butternut squash or kabocha squash.
  • Chickpeas. The chickpeas may be substituted with your favorite beans or tofu.
  • Coconut milk. I highly recommend using canned full fat coconut milk for the richest, creamiest texture.
  • Red curry paste. I prefer the flavor of Thai Kitchen red curry paste, but you can use your favorite brand. If you like things spicy, be sure to add more to suit your tastes!
  • Veggies. You can use any veggies that you have on hand for this recipe. Celery, zucchini, green beans, broccoli, mushrooms or your favorite greens will work!

How to make this recipe

The secret to any delicious curry is layers of flavor, and this sweet potato chickpea curry recipe delivers big. The onion is sautéed until caramelized, then it’s cooked with garlic, ginger and turmeric for a bit longer to develop even more flavor.

The rest of the magic happens when the remaining ingredients are added and Instant Pot is sealed. The liquid turns into steam and cooks the curry in the sealed pot, creating a richer, more flavorful dish.

How to make instant pot sweet potato chickpea curry collage
  1. Press the Sauté button on the Instant Pot and add the oil. Once heated, add the onion and carrot and cook for 5 minutes until softened. Add the garlic, ginger and turmeric and cook for 30 seconds more.
  2. Add the sweet potato and red bell pepper and cook for 1 minute.
  3. Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Secure the lid and close the venting valve, and set for High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure.
  4. Quick release the pressure by opening the venting valve when the cooking time is over, and remove the lid when safe to do so. Select the Sauté button and add the baby spinach. Cook for 2-3 minutes until wilted. Turn off the heat and add the lime juice and season with salt and freshly ground pepper to taste.
Sweet potato chickpea curry in the Instant Pot

Recipe FAQs

What is vegan curry made from?

Vegan curry includes hearty chickpeas, sweet potato and lots of veggies, which are cooked in a rich and creamy coconut curry broth. The broth includes red curry paste, turmeric and ginger, and it’s finished with a squeeze of lime to make the flavors pop.

What coconut milk is best for curry?

I prefer to use full fat canned coconut milk for a rich and creamy coconut curry broth.

How long can you keep chickpea curry?

This chickpea curry recipe will keep in the refrigerator for 5-7 days, or it may be frozen for up to 3 months.

What can I use instead of chickpeas in curry?

Lentils or your favorite beans may be substituted for chickpeas in curry. Tofu is a great protein source as well.

Bowl of chickpea curry with rice, limes and cilantro

Serving suggestions

There are a number of ways to serve this chickpea coconut curry. The sky is the limit!

Recipe notes

  • This recipe is easily customized with your favorite veggies!
  • Store leftover chickpea curry in the refrigerator for up to 5 days or freeze for up to 3 months.
  • This meal is satisfying all on its own, but may also be served over rice or quinoa.
Sweet potato chickpea curry in a bowl with spoon digging in

More Instant Pot recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, and don’t forget to snap a photo and tag me at @flavorthemoments on Instagram!

Instant pot sweet potato chickpea curry in a bowl with lime and cilantro

Instant Pot Sweet Potato Chickpea Curry

Instant Pot Sweet Potato Chickpea Curry is packed with veggies, hearty chickpeas and a creamy, flavorful coconut red curry sauce. It's a quick and easy vegan dinner that's great for meal prep!
1
reviews

Leave a Review »

Ingredients

  • 1 tablespoon oil
  • 1 medium onion chopped
  • 1 large carrot chopped into 1" chunks
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon ground turmeric
  • 1 large sweet potato chopped into 1" chunks
  • 1 large red bell pepper chopped
  • 1 tablespoon red curry paste
  • 15 ounces chickpeas rinsed and drained
  • 13.5 ounces full fat coconut milk
  • 1 cup low sodium vegetable broth or substitute with water
  • 5 ounces fresh baby spinach
  • 2 tablespoons fresh lime juice plus more for serving
  • Salt and pepper to taste

Instructions 

  • Press the Sauté button on the Instant Pot and add the oil. Once heated, add the onion and carrot and cook for 5 minutes until softened. Add the garlic, ginger and turmeric and cook for 30 seconds more.
  • Add the sweet potato and red bell pepper and cook for 1 minute.
  • Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Secure the lid and close the venting valve, and set for High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure.
  • Quick release the pressure by opening the venting valve when the cooking time is over, and remove the lid when safe to do so. Select the Sauté button and add the baby spinach. Cook for 2-3 minutes until wilted. Turn off the heat and add the lime juice and season with salt and freshly ground pepper to taste. Enjoy!

Notes

  • This recipe is easily customized with your favorite veggies!
  • Store leftover chickpea curry in the refrigerator for up to 5 days or freeze for up to 3 months.
  • This meal is satisfying all on its own, but may also be served with rice, quinoa or naan.

Nutrition

Calories: 372kcal, Carbohydrates: 42g, Protein: 10g, Fat: 20g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 75mg, Potassium: 866mg, Fiber: 11g, Sugar: 11g, Vitamin A: 13531IU, Vitamin C: 50mg, Calcium: 105mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!