Need a fast, flavorful meal in a hurry? This Instant Pot sweet potato curry fits the bill! I was late to love curry. It’s just not something I grew up with in my rural little community. Hard to imagine now, with so much diverse ethnic food readily available in so many communities, big or small.
Be sure to try this Thai green curry, too!
Really, the gift of food that comes with immigrants who arrive here ready to share their favorite meals is a treasure. To have access to Indian food (or Italian, Thai, or Kenyan food) made fresh by hands that know how to craft a meal by heart? How lucky we are.
My own dabbling with curries is a far cry from traditional, I’m sure. But when we’re looking for a flavor-packed meal a bit different than our standard go-to meals, curry it is!
Vegetarian sweet potato curry
This sweet potato curry is a simple and inexpensive meal. With simple ingredients like sweet potatoes and garbanzo beans, it’s nutritious and filling.
Adjust the spiciness of this dish to suit your palate. If you’re not sure, you can add just part of the curry powder during the cooking, and stir more in if you decide you’d like more spice.
How to make Sweet Potato Curry Easy in the Instant Pot
Ingredients
Vegetable broth – You’ll need 3 cups of vegetable broth to start.
Garbanzo beans – Use one dry cup of rinsed and sorted beans.
Sweet potatoes – The main ingredient for this recipe requires 5 cups peeled and cut into small ½-1 inch chunks.
Fresh baby spinach – Use 4 cups of fresh spinach, or you could use some garden fresh basil. Chop it into small pieces.
Cream of coconut – This is a key ingredient that helps with the consistency of the dish.
Other seasonings – Red curry powder, salt, ground ginger and cumin will help spice up your curry. Feel free to use other seasonings in your cabinet as well.
Process
You’ll cook this curry in two stages. First, combine the vegetable broth and the garbanzo beans and cook. Since they’ll take longer to cook than the rest of the ingredients, they’re going to need a head start!
With those cooked, do a quick release and add the remaining ingredients. After stirring, set the pressure valve back to the sealed position and cook for 15 minutes with the manual pressure on high. Once time is up, do another release, allowing the pressure to leave the pot.
No Instant Pot? No problem.
You can easily make this sweet potato curry on the stove top; it will just take a bit longer to cook.
- Use a heavy stock pot with a lid, cooking the broth and garbanzo beans together (covered) until the beans are cooked but still firm.
- Stir in remaining ingredients and cook until the sweet potatoes and garbanzo beans are soft.
Serve this vegetarian curry with rice. (I like basmati.)
You can, of course, use chicken broth in this recipe if you’re not vegetarian.
FAQ
What vegetables go best with curry?
Sweet potatoes are among other great vegetables that go well with curry. Other examples include spinach and beans, which this recipe includes.
Can sweet potatoes help with weight loss?
Sweet potatoes are a great way to lose weight due to their rich nutrients and fiber.
Is curry generally spicy?
Some curry recipes insist on making the dish spicy, this recipe gives you the option of adding whatever seasons you want.
★ Did you make this recipe? Don’t forget to give it a star rating below! ★
Easy Sweet Potato Curry
This easy and budget friendly curry is full of fresh flavor! And it's easy to make in the Instant Pot or on the stovetop.
Ingredients
- 3 cups vegetable broth
- 1 cup dry garbanzo beans, rinsed and sorted
- 5 cups sweet potatoes, peeled and cut into small ½-1 inch chunks
- 4 cups fresh baby spinach, chopped coarsely
- 15 ounces cream of coconut
- ¼ cup red curry powder
- 1 teaspoon sea salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
Instructions
- Combine broth and chickpeas in inner pot.
- Close pressure valve and set Instant Pot to manual pressure on high for 25 minutes.
- Do a quick release when pressure time has finished.
- Add remaining ingredients, stir, and close pot.
- Set the pressure valve back to the sealed position and cook at manual pressure on high for 15 minutes.
- Once time is up, do a quick release again and allow pressure to leave the pot.
- Stir and serve over rice.
Notes
You can, of course, use chicken broth in this recipe if you're not vegetarian.
Use half as much curry if you'll like a less spicy option.
You can easily make this sweet potato curry on the stove top; it will just take a bit longer to cook.
- Use a heavy stock pot with a lid, cooking the chicken broth and garbanzo beans together (covered) until the beans are cooked but still firm.
- Stir in remaining ingredients and cook until the sweet potatoes and garbanzo beans are soft.
Originally published in June 2021, this post has been updated.
