Here is a quick and easy dinner recipe everybody will enjoy! Instant Pot Sweet Potato Curry cooks itself while you relax on the couch. An extra flavorful easy dish that serves as meal prep recipe, too.
When I first posted a similar Sweet Potato and Chickpea Curry recipe on the blog people on Pinterest started raving about it! It’s so easy and so flavorful!
Obviously I went ahead and tested the recipe in my favorite kitchen appliance because I know how much all of you guys love it, too.
Make sure you cook Instant Pot Brown Rice before starting with the sweet potato curry prep so you have that one ready for serving. OR like me, get a second instant pot so you can cook your rice at the same time, lol.
How to make Instant Pot Sweet Potato Curry
It’s literally the easiest thing ever!
The hardest part is probably chopping the onion without crying.
You just stir-fry onion and garlic, add red curry paste and coconut milk, the peeled and cubed sweet potatoes and chickpeas and that’s it.
Lid on, cook on high pressure and let the Instant Pot do its magic!
My love for the Instant Pot started with this Instant Pot Chicken and Rice recipe. I simply couldn’t believe how easy it was to cook a whole meal in one pot and without having to watch anything go wrong.
It’s the same with Instant Pot Sweet Potato Curry. You just dump everything in the pot and dinner cook’s itself.
Instant Pot Sweet Potato Curry for Meal Prep
This is an amazing meal prep recipe! You can easily store in the fridge for 3-4 days.
Alternatively you can freeze the sweet potato curry. The brown rice I serve it with is also easily frozen so the combo can go in the freezer and you can store it much longer this way.
To defrost simply take out of the freezer the day before and pop in the fridge. Max 24 hours after putting in the fridge it should be completely defrosted and ready to be reheated either in the microwave or the same instant pot the same way I reheat Instant Pot Rice.
Instant Pot Sweet Potato Curry
Ingredients
- 3 cups 12-hour soaked, drained, rinsed uncooked chickpeas - (1.5 cups dried)
- 1 onion
- 2 cloves garlic
- 1 Tbsp avocado oil
- 2-3 Tbsp red Thai curry paste
- 1 can coconut milk - 400 ml full fat or light
- 2 sweet potatoes
- 100 g baby spinach
- sea salt
- sesame seeds
- red chili
Instructions
- The night before cover 1.5 cups dried chickpeas with abundant water and let soak 12-18 hours. Then drain and rinse well. Set aside.
- Peel and chop onion and peel and crush garlic.
- Peel and cube sweet potato.
- Press "sauté" and wait for the Instant Pot to say "hot". Then add avocado oil, chopped onion and garlic and sauté until translucent.
- Add red Thai curry paste and coconut milk and stir well until well combined. Season with sea salt if needed (will depend on how salty the curry paste is).
- Add chickpeas and sweet potato cubes, put on lid and turn valve to sealing position.
- Set to "manual" high pressure for 18 minutes and let pressure release naturally (will take 15-20 minutes).
- Once the safety pin drops open the pot and immediately add baby spinach and stir.
- Serve over brown rice and enjoy or store in meal prep container and store in fridge for 3-4 days or freeze for up to 1 month.
Nutrition
Chocolate Raspberry Tart
Endless Possibility Pancakes
Raspberry White Chocolate Overnight Oats
Claudia says
Hi !! Love this recipe would like to replace the curry any suggestion? Also with the red chili it will taste spicy?
Lorena Grater says
Red chili can be left out if you don’t like it spicy. Instead of Curry you could use Ras El Hanout.
Kat says
Love the instapot version. It was quick and easy but soooo delicious! Thank you!
Kate says
Thanks for the recipe. Don’t keep any type of rice warm as rice grows lots of bacteria. After cooking it should be eaten immediately or cooled and refrigerated or thrown away.
Google it. It might be OK while kept hot in instant pot, worth trying to find out. U might like look into and do a post on IP food safety, as bacteria grows in any food kept warm not hot. Thanks again!
Katie says
Is it possible to use canned chickpeas? Or dried without soaking?
Lorena says
Dried without soaking you would need to cook longer. They won’t cook in such a short amount of time and canned would overcook I’m afraid but I could be wrong. I personally don’t eat unsoaked legumes. I can’t digest them.
Gabby says
Hi! Can you used canned chick peas?
BedStuyGrl says
Great recipe. Enjoyed making and eating it. Does the listed nutrition information include the serving of brown rice?
Lorena says
I’m so happy you enjoyed it :) No, the calorie info is just the ingredients listed above divided by servings.
Kristina Galouzis says
What is the serving size?
Lorena says
The whole recipe makes 4 servings. A serving size is 1/4th of the whole recipe.
Laura says
Absolutely delicious, followed your recipe instructions. Thank you so much!
Lorena says
I’m so happy you liked it Laura :)