Wholesome, comforting, and full of flavor, this Instant Pot Sweet Potato Chickpea Curry is an easy weeknight meal. Vegan, gluten-free, budget-friendly, and excellent for meal prep, it comes together quickly and leaves you with a rich coconut-red curry full of vegetables and protein.
I always welcome the start of a new year as a moment to reset, and after a busy season of change—kids heading to college, moving after two decades in one home, and living temporarily while our new house is built—I’m ready for healthier, simpler meals.
After holiday indulgences, I crave comforting food that’s also full of vegetables. This sweet potato and chickpea curry fits the bill: it’s nourishing, savory, and brightened with lime and fresh herbs. I make curries often because they adapt well to whatever vegetables and proteins I have on hand.
For this version I use an Instant Pot. Pressure cooking cuts the time significantly and concentrates the flavors while sealing in the aromas. If you don’t have one, they’re a great investment for faster, hands-off meals.
Why you’ll love this recipe:
- This curry is loaded with tender sweet potato, hearty chickpeas, and vegetables in a creamy coconut and red curry sauce.
- It’s satisfying on its own or served over coconut rice or quinoa for an even heartier meal.
- Quick, affordable, and easy to make—perfect for busy weeknights.
- The Instant Pot helps build deep flavor while keeping total cook time short—about 35 minutes from start to finish.
Recipe ingredients
This chickpea coconut curry combines sweet and savory elements: sweet potato chunks, protein-packed chickpeas, and a fragrant coconut-red curry sauce with ginger, garlic, and turmeric. The coconut milk brings richness while the curry paste and fresh lime add brightness.
One of the best parts of this recipe is how adaptable it is—swap in the vegetables or legumes you have on hand.
Ingredient notes
- Sweet potato. Any common variety works. Avoid purple sweet potato if you don’t want the curry to take on a purple hue. You can also substitute butternut squash or kabocha for a lower-carb option.
- Chickpeas. Canned chickpeas are convenient and work well; you can also swap in other beans, lentils, or cubes of tofu.
- Coconut milk. Canned full-fat coconut milk gives the creamiest texture and best body to the sauce.
- Red curry paste. Use your preferred brand; add more if you want a spicier curry.
- Vegetables. This recipe is flexible—use zucchini, green beans, broccoli, mushrooms, or leafy greens depending on what’s available.
How to make this recipe
Great curry is all about building layers of flavor. Begin by sautéing the aromatics to develop depth, then finish in the Instant Pot so the ingredients meld into a cohesive, flavorful sauce.
- Press the Sauté function on the Instant Pot and heat the oil. Add the chopped onion and carrot, sautéing for about 5 minutes until softened. Stir in the garlic, grated ginger, and ground turmeric and cook for another 30 seconds until fragrant.
- Add the sweet potato and red bell pepper and cook briefly for about 1 minute to combine flavors.
- Stir in the red curry paste, drained chickpeas, coconut milk, and vegetable broth (or water). Secure the lid and set the Instant Pot to High Pressure for 10 minutes. It will take roughly 10 minutes to come to pressure before the cook time begins.
- When the timer finishes, perform a quick pressure release and remove the lid when safe. Select Sauté again, add the baby spinach, and cook 2–3 minutes until wilted. Turn off the pot, stir in fresh lime juice, and season with salt and freshly ground black pepper to taste.
Recipe FAQs
This vegan curry is built from chickpeas, sweet potato, and vegetables simmered in a coconut-based curry broth flavored with red curry paste, turmeric, ginger, and garlic, and finished with lime for brightness.
Canned full-fat coconut milk produces the creamiest sauce and best mouthfeel for this curry.
Stored in an airtight container, the curry will last 5–7 days in the refrigerator or up to 3 months in the freezer.
Lentils, other canned beans, or firm tofu are excellent alternatives if you prefer something different from chickpeas.
Serving suggestions
This curry is versatile—here are some tasty ways to serve it:
- Top with cilantro, lime wedges, toasted cashews, or a spoonful of yogurt (dairy or plant-based).
- Serve over coconut rice, jasmine rice, or quinoa for a filling meal.
- Pair with warm naan for dipping and scooping.
- For a lower-carb option, serve over mashed cauliflower or cauliflower rice.
- Add a simple green salad, such as butter lettuce or massaged kale, for extra freshness.
Recipe notes
- Swap vegetables freely—this curry is forgiving and works with many combinations.
- Keep leftovers refrigerated for up to 5 days or freeze portions for up to 3 months.
- Enjoy it on its own or over your favorite grain; it stores and reheats well for meal prep.
More Instant Pot recipes you’ll love:
- Instant Pot Chicken and Rice
- Instant Pot Pot Roast
- 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 me @flavorthemoments on social media so I can see your creation.
Instant Pot Sweet Potato Chickpea Curry
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Equipment
- 6 Quart Instant Pot
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. Sauté the onion and carrot for 5 minutes until softened. Add garlic, ginger, and turmeric and cook 30 seconds more.
- Add the sweet potato and red bell pepper and cook briefly for about 1 minute.
- Stir in red curry paste, chickpeas, coconut milk, and vegetable broth. Secure the lid and set to High Pressure for 10 minutes. Allow the pot to come to pressure before timing.
- Quick release the pressure when cooking completes. Open the lid, select Sauté, and stir in baby spinach. Cook 2–3 minutes until wilted. Turn off the heat, add lime juice, and season with salt and pepper before serving.
Notes
- Customize this curry with your favorite vegetables or proteins.
- Leftovers keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.
- Serve with rice, quinoa, or naan for a complete meal.
Nutrition
, Carbohydrates: 42 g, Protein: 10 g, Fat: 20 g, Fiber: 11 g
Nutrition values are estimates and intended as a general guideline.
Did you try this recipe?
Tag @flavorthemoments on Instagram with the hashtag #flavorthemoments so I can see what you made!