Wholesome, satisfying, and full of flavor, this Instant Pot Sweet Potato Chickpea Curry is an easy weeknight meal the whole family will enjoy. Vegan, gluten-free, and budget-friendly, it’s also an excellent choice for meal prep.
I always welcome the turn of a new year — it’s a chance to reset habits and focus on healthier meals after holiday indulgences. This sweet potato and chickpea curry fits that plan perfectly: comforting, vegetable-forward, and quick to make in the Instant Pot.
Curry is one of my go-to meals because it adapts easily to whatever vegetables or proteins I have on hand. This version uses sweet potato and chickpeas in a creamy coconut-red curry broth, balanced with ginger, turmeric, and a squeeze of lime. It’s rich enough to feel indulgent, yet light and nutritious.
Why you’ll love this recipe:
- Tender sweet potato chunks and hearty chickpeas simmer in a creamy coconut red curry sauce that’s both satisfying and flavorful.
- Serve it on its own or over coconut rice or quinoa for a complete meal.
- Quick, budget-friendly, and simple to customize — perfect for busy weeknights.
- Pressure cooking in the Instant Pot speeds up the process and locks in flavor, with a total cook time of about 35 minutes.
Recipe ingredients
This chickpea coconut curry is a versatile vegan dish with a balanced mix of sweet, savory, and spicy notes. Use full-fat canned coconut milk for a creamy texture, and adjust the red curry paste to control the heat.
Ingredient notes
- Sweet potato: Any orange or white variety works; avoid purple sweet potatoes because they can change the curry’s color. You can also substitute butternut or kabocha squash for a lower-carb option.
- Chickpeas: Canned chickpeas are convenient; you can swap them for lentils, other beans, or firm tofu.
- Coconut milk: Use canned full-fat coconut milk for the creamiest sauce.
- Red curry paste: Brands vary in heat — add more or less to suit your tastes.
- Vegetables: This recipe is forgiving: zucchini, green beans, broccoli, mushrooms, or leafy greens all work well.
How to make this recipe
The key to a great curry is layering flavors. Start by sautéing aromatics to build depth, then pressure cook the rest so the ingredients meld into a rich, well-developed sauce.
- Press the Sauté button on the Instant Pot and heat the oil. Add the chopped onion and carrot and cook about 5 minutes until softened. Stir in the minced garlic, grated ginger, and turmeric and cook 30 seconds more to release the aromatics.
- Add the sweet potato chunks and red bell pepper and sauté for about 1 minute to combine flavors.
- Stir in the red curry paste, drained chickpeas, coconut milk, and low-sodium vegetable broth. Mix until combined. Secure the lid and set the Instant Pot to High Pressure for 10 minutes. It will take roughly 10 minutes to come to pressure.
- When the cooking cycle ends, quick-release the pressure. Open the lid when it is safe to do so. Press Sauté again and add the baby spinach, cooking 2–3 minutes until wilted. Turn off the pot, stir in lime juice, and season with salt and freshly ground black pepper to taste.
Recipe FAQs
What is vegan curry made from?
Vegan curry typically combines vegetables, legumes like chickpeas or lentils, and a spiced coconut or tomato-based sauce. This recipe features sweet potato, chickpeas, and a coconut-red curry broth flavoured with ginger, turmeric, and garlic.
What coconut milk is best for curry?
Full-fat canned coconut milk gives the richest, creamiest texture and helps the sauce feel satisfying.
How long will chickpea curry keep?
Store leftovers in the refrigerator for 5–7 days, or freeze portions for up to 3 months.
What can I use instead of chickpeas?
Substitute lentils, white beans, kidney beans, or cube firm tofu as preferred protein options.
Serving suggestions
This curry is flexible—serve it however you like:
- Top with fresh cilantro, lime wedges, toasted cashews, or a dollop of yogurt.
- Serve over coconut rice or quinoa for a heartier bowl.
- Enjoy with warm naan for dipping.
- For a lower-carb option, serve over mashed cauliflower or cauliflower rice.
- Pair with a fresh green salad or simple side like butter lettuce or massaged kale.
Recipe notes
- Swap in your favorite vegetables for variety or to use what’s in your fridge.
- Keep leftovers refrigerated for up to 5 days or freeze for up to 3 months.
- This curry is filling on its own but also pairs well with rice, quinoa, or bread.
More Instant Pot recipes you’ll love:
- Instant Pot Chicken and Rice
- Instant Pot Pot Roast (recipe idea)
- Instant Pot Irish Beef Stew
- Instant Pot Minestrone Soup
- Instant Pot Pumpkin Risotto
- Instant Pot Ribs
- Instant Pot Short Ribs
- Instant Pot White Chicken Chili
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Instant Pot Sweet Potato Chickpea Curry
Servings: 6 | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Instant Pot Sweet Potato Chickpea Curry is packed with vegetables, hearty chickpeas, and a creamy coconut red curry sauce. A quick, vegan dinner that’s great for meal prep.
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 water)
- 5 ounces fresh baby spinach
- 2 tablespoons fresh lime juice, plus more for serving
- Salt and pepper, to taste
Instructions
- Press Sauté on the Instant Pot and heat the oil. Add onion and carrot and cook 5 minutes until softened. Stir in garlic, ginger, and turmeric and cook 30 seconds.
- Add sweet potato and red bell pepper and cook 1 minute.
- Stir in red curry paste, chickpeas, coconut milk, and vegetable broth. Secure the lid and set to High Pressure for 10 minutes. The pot will take about 10 minutes to reach pressure.
- Quick-release pressure when the timer finishes. Open the lid, select Sauté, and stir in spinach. Cook 2–3 minutes until wilted. Turn off the pot, add lime juice, and season with salt and pepper. Serve warm.
Notes
- Customize with your favorite vegetables or proteins.
- Refrigerate leftovers up to 5 days or freeze up to 3 months.
- Serve with rice, quinoa, or naan for a complete meal.
Nutrition (per serving, estimated)
Calories: 372 kcal; Carbohydrates: 42 g; Protein: 10 g; Fat: 20 g; Saturated Fat: 14 g; Fiber: 11 g. Nutrition is an estimate and intended for informational purposes only.