Instant Pot Coconut Curry Chickpeas & Sweet Potatoes
Instant Pot Coconut Curry Chickpeas & Sweet Potatoes is a delightful, creamy dish that brings warmth and flavor to your table. This vibrant recipe combines tender sweet potatoes with protein-packed chickpeas in a rich coconut curry sauce, making it perfect for busy weeknights or cozy gatherings. With its aromatic spices and colorful presentation, this dish is not only satisfying but also a feast for the eyes. Enjoy it served over rice or on its own for a comforting meal everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, diced (about 2 cups)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 medium onion, chopped
- 2 cups fresh spinach (optional)
Instructions
- Set the Instant Pot to sauté mode. Add oil and sauté onions, garlic, and ginger until fragrant (about 3 minutes).
- Stir in diced sweet potatoes; cook for an additional 2 minutes.
- Add rinsed chickpeas and curry powder; mix well to coat.
- Pour in coconut milk and vegetable broth; stir gently to combine.
- Seal the lid and pressure cook on high for 8 minutes. Allow natural pressure release for 5 minutes before quick releasing any remaining pressure.
- Open the lid and stir in fresh spinach if using; let it wilt before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize by swapping sweet potatoes with butternut squash or adding vegetables like bell peppers or zucchini. For extra heat, add chili flakes or fresh chilies according to your taste preferences.