Vegan Sweet Potato Chickpea Curry Recipe

Jump To Recipe
Avatar Author's default profile picture
Alicia Soto Published: February 22, 2021 Modified: February 24, 2021
Vegan Sweet Potato Chickpea Curry Recipe

 

How To Make Vegan Sweet Potato Chickpea Curry

This vegan instant pot curry recipe made with sweet potatoes, chickpeas, and spinach, serves a colorful and filling meal with balanced flavors.

Prep: 15 mins
Pressure: 10 mins
Cook: 3 mins
Total: 28 mins
Serves:
Advertisement
Continue Reading Below

Ingredients

  • 1 cup red onion, finely diced plus ¼ cup water
  • tsp curry powder
  • ¼ tsp fine sea salt
  • 2 tbsp red curry paste
  • 2 tbsp coconut aminos
  • ½ cup tomato sauce, or puree
  • ¼ cup water
  • 4 cups sweet potato , peeled and chopped, ¾ to 1-inch chunks
  • 15 oz chickpeas, (1 can or 1½ cups cooked) drained and rinsed
  • 13.6 oz coconut milk, (1 can) canned "lite"

Optional Toppings:

  • 4 large handfuls fresh spinach leaves
  • lime wedges
  • cashews, toasted

Instructions

  1. To a bowl, mix the curry powder, garam masala, salt, curry paste, coconut aminos and tomato sauce until well combined.

  2. Add the red onion, a pinch of salt and ¼ cup of water to the instant pot and turn to normal "Saute" setting. Cook for 5 to 8 minutes, stirring often until the onions are tender and caramelize, stirring a few times during the process for even cooking.

  3. Add only tiny amounts of water as needed to keep the onion from sticking/burning. Turn off the "Saute" mode.

  4. Add the mixed spices and liquid mixture to the instant pot and stir around for 30 seconds to briefly saute it and release their aromas.

  5. Add the coconut milk, ¼ of cup water, chopped sweet potatoes and chickpeas. Stir until it is thoroughly mixed. Make sure to press any potato chunks down into the liquid if they are rising above.

  6. Cook on High pressure by selecting either "Manual" or "Pressure Cook" and set the time to 3 minutes. It will take about 8 to 10 minutes before the instant pot will come to pressure and start the actual cooking. It will beep once it begins the 3 minutes.

  7. It will beep several times once the 3 minutes is up. Turn off the instant pot. Do a manual quick release of any remaining pressure.

  8. Remove the lid and stir the mixture around for a minute. If using, stir in the spinach. Let it sit about 5 minutes, as it will cool it down enough to eat and thicken up slightly.

  9. Garnish with toasted cashews and fresh lime juice and dairy-free yogurt, if desired.

  10. Serve as is or over white rice or grain of choice. Enjoy.

Recipe Notes

When releasing pressure manually, use a pot cover to protect your hand from scalding. Make sure to never stand too close to the steam vent. The float valve will drop down once all the pressure is released.

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

Vegetable Curry Recipe
Curry

Vegetable Curry

This One Pan Vegetable Curry is super easy to make…
Total 30 mins
tomato lentil curry recipe
Curry

Tomato Lentil Curry

Made with veggies simmered in coconut curry tomato broth, this…
Total 40 mins
curried chickpeas recipe
Simmer

Curried Chickpeas

A simple and easy chickpeas recipe for curried chickpeas! This…
Total 25 mins
creamy chicken curry
Pressure Cooker

Chicken Curry

A colorful Indian-spiced dish that's bursting with flavor once it…
Total 20 mins
yogurt curry dip recipe
Dip, Sauce & Condiment

Yogurt Curry Dip

Level up your snacks with this delightful and deliciously light…
Total 35 mins
shrimp curry recipe
Seafood

Shrimp Curry

Want a restaurant-quality dinner at home? This shrimp curry recipe…
Total 40 mins
thai chicken curry recipe
Curry

Thai Chicken Curry

Filled with Thai spices, this chicken curry is slow-cooked for…
Total 6 hrs 20 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to