Instant Pot Coconut Curry Chickpeas & Sweet Potatoes
Instant Pot Coconut Curry Chickpeas & Sweet Potatoes is a wholesome, vibrant dish that marries the creaminess of coconut milk with hearty chickpeas and sweet potatoes. This quick and easy recipe delivers a comforting, flavorful meal in just 25 minutes, perfect for busy weeknights or family gatherings. The delightful blend of spices will leave everyone craving more. Serve it warm over rice for an unforgettable dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves about 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 2 tbsp curry powder
- 1-inch piece fresh ginger, minced
- 4 cloves garlic, minced
- 2 cups fresh spinach
Instructions
- Rinse and drain the chickpeas. Peel and dice sweet potatoes into bite-sized pieces. Mince garlic and ginger.
- In the Instant Pot, select the sauté function. Add a splash of oil; sauté minced garlic and ginger until fragrant.
- Add diced sweet potatoes and chickpeas to the pot. Sprinkle with curry powder, salt, and pepper.
- Pour in vegetable broth and coconut milk; stir to combine.
- Seal the lid on the Instant Pot, ensuring it's set to sealing mode. Cook on high pressure for 8 minutes.
- Once done, perform a quick release of pressure. Stir in fresh spinach until wilted before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Customize by swapping chickpeas for lentils or adding diced tomatoes for extra flavor. - For a spicier kick, adjust curry powder or add chili powder to taste.