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
- 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
- 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.