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!
1cuplow sodium vegetable brothor substitute with water
5ouncesfresh baby spinach
2tablespoonsfresh lime juiceplus more for serving
Salt and pepperto 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.