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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!
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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!