Go Back Email Link
–+ servings
vegan sweet potato and chickpea curry serve in an asymmetrical bowl placed over a similar asymmetrical deep plate. Kept on a burlap mat against a black backrdrop. Cilantro leaves scattered by the side.
Print Recipe
No ratings yet

Sweet Potato and chickpeas curry

This naturally vegan and gluten free curry is the answer to all busy week night woes. With just 10 minutes of prep and minimal baby sitting, this warm curry is a perfect meal when served with rice or Naan.
Prep Time10 minutes
Cook Time10 minutes
Instant Pot Pressure Building Time15 minutes
Course: Mains
Cuisine: Fusion, International
Servings: 4 people

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 tbsp peeled and sliced garlic
  • 1 cup finely chopped white onions
  • 1 tsp ginger garlic paste
  • 3/4 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1.5 tsp 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 tbsp lemon juice freshly squeezed
  • 2 tbsp 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

  1. Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
  2. 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.
  3. 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.
  4. Instant Pot timings may vary based on geographic locations.
  5. Nutrition values mentioned are approximate estimates. Please consult a certified nutrition expert for more insights.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!