Instant Pot Coconut Curry Chickpeas & Sweet Potatoes
Instant Pot Coconut Curry Chickpeas & Sweet Potatoes is a warm, comforting dish that combines creamy coconut milk with tender sweet potatoes and hearty chickpeas. This vegan-friendly recipe bursts with flavor and can be prepared in just 30 minutes, making it perfect for busy weeknight dinners or meal prep. Each spoonful transports you to a world of delightful spices and textures, ensuring a satisfying experience for your taste buds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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, peeled and diced (about 3 cups)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp curry powder
- 1-inch piece fresh ginger, grated
- 4 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 1 medium onion, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by peeling and dicing the sweet potatoes, rinsing the chickpeas, chopping the onion, and mincing the garlic.
- Set your Instant Pot to sauté mode. Add a splash of olive oil and sauté the onion, garlic, and ginger until fragrant and soft.
- Stir in the curry powder for about one minute until aromatic.
- Add diced sweet potatoes and chickpeas to the pot. Pour in vegetable broth and coconut milk; stir well to combine.
- Secure the lid on the Instant Pot and cook on high pressure for 10 minutes.
- Once cooking time is complete, carefully perform a quick release of pressure. Stir gently before serving hot with fresh cilantro on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg