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Curry with sweet potatoes and rice in meal prep dish.

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!

Course Dinner
Cuisine Indian
Keyword Instant Pot curry, meal prep
Prep Time 5 minutes
Cook Time 16 minutes
coming to pressure 10 minutes
Total Time 21 minutes
Servings 5 servings
Calories 470 kcal
Author Anna


  • 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


  1. 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.
  2. 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
  3. 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.
  4. 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.

  5. 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.

Recipe Notes

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. 

Nutrition Facts
Instant Pot Sweet Potato Curry
Amount Per Serving
Calories 470 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 18g113%
Sodium 326mg14%
Potassium 927mg26%
Carbohydrates 52g17%
Fiber 12g50%
Sugar 12g13%
Protein 11g22%
Vitamin A 16850IU337%
Vitamin C 12mg15%
Calcium 120mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.