Instant Pot Sweet Potato Curry

Packed with flavors, this Instant Pot Sweet Potato Curry is nutritious, Vegan, gluten-free and goes very well with Rice or Naan. It gets ready in just 15 minutes and that makes it perfect for a busy weeknight meal.

Jump to:

• So What makes this curry so flavorful and unique?
• Ingredients required to make Instant Pot Sweet Potato Curry
• How to make Instant Pot Sweet Potato Curry with spinach and Chickpeas?
• Some Tips –
• Quick FAQS –
• Hungry for more Instant Pot Curry?
• Instant Pot Sweet Potato Curry
• Video

The Thanksgiving holiday weekend is officially wrapping up now and it is time detox the diet and eat some healthy meal.

After eating those calorie-filled Thanksgiving meals (I love those!), I have been craving something healthy yet delicious meal like this Vegan Sweet Potato spinach chickpea curry!

Sweet Potatoes are everywhere in grocery stores.

My family loves sweet potatoes. We eat sweet potatoes at least 3 to 4 times a week in different forms, in Soups, stews, curry or Just steam them and eat with different toppings.

I can say we are obsessed with sweet potatoes. Hahaa…

My MIL makes the best Sweet Potato Curry. So, the other day, I tried her recipe and added chickpeas and spinach to make it more nutritious. Guys, it is so good!

This Instant Pot Sweet Potato Curry is a little bit spicy, creamy, gets done quickly and tastes out of the world.

So What makes this curry so flavorful and unique?

It’s the addition of smoked paprika. Smoked paprika gives Rich and smoky flavors to this curry.

To make the curry more nutritious and wholesome, I added some spinach and boiled chickpeas. Spinach and chickpeas not only makes it nutritious but also adds flavors to the curry.

And not to forget coconut milk at the end. So good! Coconut milk gives richness and creaminess to the curry and it pairs beautifully with the spice.

Ingredients required to make Instant Pot Sweet Potato Curry

• Sweet Potatoes
• Spinach
• Chickpeas
• Tomato sauce
• Coconut milk
• Onion
• Garlic
• Ginger
• Turmeric powder
• Cumin-coriander powder
• Curry Powder
• Smoked Paprika
• Chili powder
• Salt
• Oil
• Cilantro for garnishing

How to make Instant Pot Sweet Potato Curry with spinach and Chickpeas?

Add the oil to the Instant Pot and press the “SAUTE” button.

Add the ginger, garlic, and onion. Sauté for about a minute. (Photo 1)

Next, add the sweet potatoes, chickpeas, all the spices, tomato sauce, and water. (Photo 2 to 4)

Close and seal the Instant Pot. Cook on “MANUAL” for 3 minutes. Once the time is up, the quick release of the pressure. (Photo 5 and 6)

Carefully open the lid.

Add coconut milk. Stir in the spinach and let simmer on saute mode until wilted, around 2 minutes. (Photo 7 and 8)

Taste and adjust seasonings. Switch off the Instant Pot.

Serve with rice or naan and garnish with fresh herbs (cilantro or parsley for example). Enjoy!

Some Tips –

1. Remember to dice sweet potatoes 1-1.5 inches, else they will turn very mushy.
2. I have used homemade Chickpeas. You can use canned one too.
3. If you are using canned chickpeas, make sure to drain all the liquid first and then add them to the curry.
4. Adjust the spices according to your liking.
5. If you don’t have smoked paprika on hand, double the quantity of chili powder.
6. This recipe freezes well, up to 2 months in airtight containers.
7. Don’t have Spinach? No worries, you can skip it or use any other greens of your choice.

Quick FAQS –

Can I use other Greens in this Sweet Potato Curry?

Yes, you can use any greens instead of spinach.

Kale and collard greens would be green but I would add them before pressure cooking, with sweet potatoes.

You can also add other veggies too like carrots, bell peppers or green beans.

Can I use regular Milk instead of Coconut milk?

If you are not planning to make this curry Vegan Or if you don’t have coconut milk on hand, you may use regular whole milk too. However, the curry will turn out less creamy.

Can I freeze this curry?

Yes, you can freeze it. Store it in an airtight container once the curry is cool down and place it in the freezer. It stays good for up to 2 months.

Make this curry in double quantity because it tastes even awesome the next day.

Hungry for more Instant Pot Curry?

Then, Do check out my collection of  –  14 Instant Pot Indian Vegetarian Curry Recipe.

Warm Regards,

Dhwani.