This easy sweet potato and chickpeas curry has so many good things about it. Where do I start? Hmmm… let me see. To begin with, it is vegan. And then it is also gluten-free. But wait. It also has no oil. It gets even better. Because this is an Instant Pot and stove-top friendly recipe that just needs one pan or pot.
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Sold on the idea? Good. Let us get started. This is what I call an almost dump and go recipe, in the sense that we will be finishing off with a few ingredients towards the end. More on that later. But for now, let us have a look at the ingredients, shall we?
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Ingredients
Most of the ingredients in this curry are pantry staples. We won’t be using anything exotic with the exception of curry powder and ground coriander.
Garlic+Onions
Since this is a zero-oil recipe, I recommend using white or yellow onions. These are less pungent when compared to the red ones and are ideal for these type of curries that are subtle in flavor.
Ginger Garlic Paste
The first time I made the curry, I did not add the ginger garlic paste. I felt something was amiss. This otherwise mild recipe needs some heat and ginger was the perfect addition. And there really is no such thing as too much garlic, is there?
Ground spices
An interesting mix of spice blends go into this curry. We will be using Garam Masala, Curry powder, ground turmeric and some smoked paprika here. If you are looking for a spicier version, I recommend adding ¾ teaspoon cayenne as well.
Tomatoes
Let me tell you a secret. I absolutely loathe chopping tomatoes. And that is exactly why you will always find tins of chopped tomatoes in my pantry. This curry used canned chopped tomatoes and that is one more reason why this is my go-to curry recipe for a busy week night.
Liquids
To bring out the best in this recipe, I recommend using vegetable stock. Try to use low-sodium vegetable stock for a healthier version. But if you cannot source some, no sweat. You can always use plain water as well.
Sweet potatoes
I have used the Garnet variety of sweet potatoes for this curry. These have a beautiful orange flesh and are ideal for cooking in the Instant Pot. You can also use Japanese sweet potatoes instead.
Chickpeas
We will be using canned chickpeas for making this curry. To use canned chickpeas, drain them in a colander. Do not throw away the liquid. This is what is called as aqua-faba and is a great substitute for eggs. Once you drain the chickpeas, wash them thoroughly under running water. That is it.
Coconut milk
To give this curry a rich and creamy texture and mouth-feel, we will be adding coconut milk after it is cooked. I have used canned coconut milk that is low fat and thin. Please do not use coconut cream for this recipe.
Not a fan of coconut milk? You can use unsweetened natural almond milk or ¼ cup cashew cream instead. Both taste just as delicious.
Lemon juice
I highly recommend adding this to the curry because it balances all the flavors and tastes beautifully.
Cilantro
This simple curry thrives on cilantro for that burst of freshness and flavor. While you can always skip it, adding some will definitely give the curry a brilliant flavor.
Shelf life and storage
This curry is freezer-friendly. To freeze leftovers, divide into 1 cup portions, label and freeze. Thaw in the fridge overnight or at room temperature for 2 hours. Once thawed, reheat over gentle flame and serve hot.
When frozen correctly, this curry keeps well for 3 months in the freezer. You can also keep this curry refrigerated in a clean air tight container for 3 days.
Variations
- Add more veggies. Other vegetables you can tip into the pot include zucchini, carrots, regular potatoes and butternut.
- Use other beans. Chickpeas can be substituted with canned navy beans or canned kidney beans.
Recipe Notes
- Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
- Do not simmer the curry for more than 3 minutes after adding the coconut milk. Coconut milk should not be simmered for long or on high heat.
- If you are making this curry on the stove-top, use a heavy bottomed pan like a Dutch oven. Make sure to stir the curry every now and then to prevent the bottom from burning.
Method
Prep
Drain the chickpeas in a colander, rinse under water and set aside. Peel and chop the sweet potatoes, garlic and onion. Assemble the rest of the ingredients.
In the Instant Pot
Wipe the inner pot dry and insert it into the Instant Pot. Add the garlic, onions, ginger garlic paste, ground spices, salt, sweet potatoes, drained chickpeas, chopped tomatoes and 2 cups vegetable stock in the pot in this order. Stir well.
Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE TO SEALING.
Instant Pot Timings and Mode
Plug in the Instant Pot, press PRESSURE COOK -HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. PRESS CANCEL when done. Now, immediately do a quick pressure release by turning the VALVE to VENTING.
Open the lid and stir to combine. Now, add the coconut milk and lemon juice. Mix well. PRESS SAUTE-NORMAL for 2 minutes and wait for the SAUTE CYCLE to COMPLETE. Garnish with finely chopped cilantro. Serve hot with rice or Naan.
Stovetop method
Water saute
To a 6 quart Dutch oven, add the garlic, ginger garlic paste and onions. Add salt and ¼ cup water. Now, cook this till the garlic and onions become soft. This takes around 4 to 5 mins on medium heat. This is the most important step. Do not rush through this process or your curry will have a predominant raw onion and garlic flavor.
Cooking sweet potatoes
When done, add the remaining ingredients except the coconut milk, lemon juice and cilantro. Stir well to combine. Continue to cook until the sweet potatoes are soft and tender but still hold shape.
Finishing
This will take about 10 to 15 minutes on low to medium heat. When done, add the coconut milk and lemon juice and stir well. Simmer on low heat for 2 to 3 minutes. Garnish with cilantro and serve hot.
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📖 Recipe
Sweet Potato and chickpeas curry
Equipment
- 1 chopping board
- 1 peeler
- 1 sharp knife
- 1 Colander
- 1 6 quart Instant Pot or 6 quart Dutch oven or a similar heavy bottomed pan.
- 1 ladle
Ingredients
- 1.5 tablespoon peeled and sliced garlic
- 1 cup finely chopped white onions
- 1 teaspoon ginger garlic paste
- ¾ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1.5 teaspoon smoked sweet paprika
- Salt to taste
- 1 pound sweet potatoes peeled and chopped
- 1 can chickpeas drained (14 oz can)
- 1 can chopped tomatoes (14 oz)
- 2 cups vegetable stock
- 1 cup low fat coconut milk
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoon chopped cilantro leaves
Instructions
Prep
- Drain the chickpeas in a colander, rinse under water and set aside.
- Peel and chop the sweet potatoes, garlic and onion.
- Assemble the rest of the ingredients.
In the Instant Pot
- Wipe the inner pot dry and insert it into the Instant Pot.
- Add the garlic, onions, ginger garlic paste, garam masala, ground turmeric, sweet paprika, curry powder, salt, sweet potatoes, drained chickpeas, chopped tomatoes and 2 cups vegetable stock in the pot in this order.
- Stir well.
- Ensure that the sealing ring has been fitted properly into the lid.
- Close the Instant Pot and turn the VALVE TO SEALING.
Instant Pot Timings and Mode
- Plug in the Instant Pot, press PRESSURE COOK -HIGH PRESSURE and set the timer to 7 minutes.
- Wait for the cooking cycle to complete.
- PRESS CANCEL when done.
- Now, immediately do a quick pressure release by turning the VALVE to VENTING.
- Open the lid and stir to combine.
- Now, add the coconut milk and lemon juice.
- Mix well. PRESS SAUTE-NORMAL for 2 minutes and wait for the SAUTE CYCLE to COMPLETE.
- Garnish with finely chopped cilantro.
Notes
- Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
- Do not simmer the curry for more than 3 minutes after adding the coconut milk. Coconut milk should not be simmered for long or on high heat.
- If you are making this curry on the stove-top, use a heavy bottomed pan like a Dutch oven. Make sure to stir the curry every now and then to prevent the bottom from burning.
- Instant Pot timings may vary based on geographic locations.
- Nutrition values mentioned are approximate estimates. Please consult a certified nutrition expert for more insights.
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