Instant Pot Sweet Potato Curry – an easy vegetarian curry made with chickpeas, sweet potatoes and spinach. Perfect with rice for simple meal prep throughout the week!
This curry is delicious served over fluffy rice or with mashed potatoes.
If you don’t use your Instant Pot for meal prep, you need to start right now! Making a big batch or rice or quinoa, portioning out and freezing is what I do every week. It’s a healthy option and quick side for lunch or dinner. This simple Instant Pot Sweet Potato Curry is perfect to make on a Sunday afternoon, portion out into meal prep containers and keep in the fridge for up to 5 days. It’s healthy, vegetarian, vegan and satisfying. Delicious curry with rice makes for a delicious lunch or dinner!
Ingredients:
- olive oil
- garlic
- onion
- sweet potatoes
- chickpeas
- curry paste
- vegetable stock
- coconut milk
- spinach
- salt and pepper
Instructions:
- Make sure the stainless steel insert is in your Instant Pot. Press “saute” setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
- Add onion and garlic and saute for 2 minutes. Add sweet potatoes and stir. Add curry paste (if you don’t have curry paste, mix tomato paste with garam masala, ground ginger
- Add chickpeas and stir. Press “cancel/off” button. Add water or vegetable stock and stir in the coconut milk. Close the lid. Close lid, set valve to “sealing” position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the “manual” or “pressure cook” button. Set timer to 12 minutes. It will take about 10 minutes for the IP to come to pressure.
- When the timer is done, let the pressure release naturally. When the pressure pin is down, carefully open the lid away from your face. There will be leftover steam in the pot so be careful. Stir the curry. If you want it thicker, mix 2 tablespoons of cornstarch or arrowroot powder with 1/4 cup of water and add to curry. It should thicken up as you stir. You can simmer it on “saute” setting for a few minutes.
- Season with salt and pepper. Serve curry with rice or cool completely, divide into meal prep containers and store in the fridge for up to 5 days.
Kitchen tools needed:
- I used my 6qt Instant Pot ULTRA. I think you can halve the recipe and make it in the IP 3qt MINI but I did not test it so I can’t guarantee the result.
- cutting board and knife to prep the veggies
- wooden spoon
- glass or plastic meal prep containers
More Instant Pot recipes:
To learn more about the Instant Pot, check out my Guide for Beginners. If you experienced the “burn” message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
An easy vegetarian curry made with chickpeas, sweet potatoes and spinach. Perfect with rice for simple meal prep throughout the week!
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 garlic cloves minced
- 4 medium sweet potatoes peeled and cut into 1" chunks
- 2 tablespoons red curry paste See note
- 15 oz can of chickpeas drained and rinsed
- 3 cups water or vegetable stock
- 15 oz can coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups loosely packed spinach
-
Make sure the stainless steel insert is in your Instant Pot. Press “saute” setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
-
Add onion and garlic and saute for 2 minutes. Add sweet potatoes and stir. Add curry paste (if you don't have curry paste, mix tomato paste with garam masala, ground ginger
-
Add chickpeas and stir. Press "cancel/off" button. Add water or vegetable stock and stir in the coconut milk. Close the lid. Close lid, set valve to “sealing” position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the “manual” or “pressure cook” button. Set timer to 12 minutes. It will take about 10 minutes for the IP to come to pressure.
-
When the timer is done, let the pressure release naturally. When the pressure pin is down, carefully open the lid away from your face. There will be leftover steam in the pot so be careful. Add spinach to curry. Stir it all together. The heat of the dish will wilt the spinach. If you want the curry thicker, mix 2 tablespoons of cornstarch or arrowroot powder with 1/4 cup of water and add to curry. It should thicken up as you stir. You can simmer it on "saute" setting for a few minutes.
-
Season with salt and pepper. Serve curry with rice or cool completely, divide into meal prep containers and store in the fridge for up to 5 days.
If you don't have red curry paste, use 2 tablespoons tomato paste, 3 teaspoons garam masala, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric and 1/4 teaspoon ground ginger.
You can use 1/2 cup of frozen spinach in this recipe.
Stephanie Davidson says
This was bland, the potatoes disintegrated, and there was WAY too much liquid. This could be a good soup recipe with more curry. A curry recipe shouldn’t need to add cornstarch to thicken it. Will not make this again.
Yvonne Wright says
Can I freeze this?
Anna says
Hi Yvonne! Yes, this curry freezes very well.
Monica says
So…..as we started the pressure cooker we realized we hadn’t used the spinach yet, and couldn’t find anything in the recipe that says what to do with it. For today we’ll probably just wilt the spinach in the curry after the natural release. What would you advise we do for next time?
Anna@CrunchyCreamySweet says
Hi Monica! I apologize for that. Yes, the spinach is added after the curry cooks under pressure. Just stir it in and the heat of the dish will wilt it and it will be perfect. I hope you love it!
Catalina says
Now I know what I will make for dinner tonight! Looks so tasty!
Abeer says
This curry looks so yummy. Looking forward to making this for my family.
Shannon Graham says
I absolutely love using sweet potatoes in my dishes. I’ve never thought of eating them curry style, brilliant and yummy!
Melanie says
Looks sensational! So simple yet incredibly delicious, need to make this soon!
Lora says
I want to have this ready to go for lunch today! Looks great!
Chrissie Baker says
Absolutely delicious, followed your recipe instructions. Thank you so much!
Jen says
Curry is one of my favorites! So great for getting me out of my lunch routine with this prep.
Jade says
I am normally not a vegetarian but for this, I will be! thank you for showing me another light of cooking!
Sabrina says
Thank you fur walking me through the process. I’m still new with my instant pot and get nervous with using it. Amazing!
Steph says
This looks so delicious! Can’t wait to try it in my new Instant Pot!
Toni says
I love curry and this was incredible! I loved it!! Amazing!
Julie Blanner says
This looks great! Thanks for sharing.
Pam Dana says
This was delicious and super easy to make! Thanks!