Instant Pot Sweet Potato And Chickpea Curry is a simple satisfying & flavorful vegan recipe that can be made in just 30 minutes. Try this tasty and creamy chickpeas recipe today! It's a dairy-free, gluten-free, soy-free, and nut-free recipe!
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A different chana masala recipe
Chana Masala appears very regularly in my kitchen as it is one of my favorite Indian meals! I first learned to make it in college as part of our Foods & Nutrition curriculum. I have also seen many chickpea curry recipes on Pinterest, most of which are similar. A few things may differ depending on one's cooking style and preferences. Although the Indian Chana Masala is mostly vegan unless cream or ghee is used, I wanted to create an alternate plant-based chickpea curry recipe just so that you have a new recipe to try.
On one of my night outs with my girlfriends, one of them mentioned that she had made Chole Aloo for lunch that day. That is when it occurred to me that I had never added potatoes to this chickpea curry before. The combination of potatoes and chickpeas sounded like a wonderful idea and it was something I had to try myself! I did just that. I chose to make this curry in an Instant Pot instead of the stove-top because of my mail subscribers! Based on the survey I conducted, you told me that you would like to see more Instant Pot recipes that are easy, simple, and quick to make. It is no surprise that most of you wanted more pressure cooker recipes. Cooking in an Instant Pot is easy, simple, and quick!
Chana Masala
Why make this
- It's an easy dunk-and-go kind of vegan curry
- Can be made in just 30 minutes
- Cooking in the Instant Pot ensures all the spices and flavors are well infused
- Makes for a nourishing and comforting weeknight dish
How to make it
Want to save this recipe?
This is one of the easiest vegan chickpea recipes that you can find. I have used canned chickpeas for this recipe. But if you are using dried chickpeas, soak them overnight.
1 - Turn on the Instant Pot and select saute mode. Add oil and once it's hot, add cumin seeds.
Once they crackle (in 10 seconds), add minced garlic, ginger, and green chilies or jalapeno.
Fry them for 30 seconds and then add sliced onions to the pot. Saute onions till they turn translucent.
2 - Next add chopped tomatoes and salt. Cook till the tomatoes are done. This could take 1-2 minutes.
3 - Now add the spice powders like turmeric powder, roasted coriander-cumin powder, Punjabi Chole Masala (optional), nutmeg, and chili powder or paprika.
Continue to saute for another minute.
4 - Then add the potato cubes. Note - The potatoes are raw and uncooked. You just need to peel and chop them.
5 - Add chickpeas, and water to the pot. Also, add salt if needed. Please give it a mix and turn off the IP. Close the lid. Ensure the knob is in the sealing position.
Select the Manual/Pressure Cooker mode and pressure cook on high for 10 minutes.
Then, once you hear the beep, do a 10-minute natural pressure release (I just asked Alexa to remind me in 10 minutes) and then manually release the pressure.
6 - Open the lid, pour coconut milk, then add chopped cilantro/parsley and lemon juice. Stir it all together until everything gets mixed properly.
Serving suggestions
Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati. Even regular slices of bread pair well with this Instant Pot curry. If you want to go lean, serve it with cauliflower rice or quinoa. This is a healthy, comforting, and delicious vegan chickpea potato recipe that can be easily made on a weeknight using an Instant Pot.
Top recipe tips
Curry powder can be used in place of Punjabi Chole Masala. This recipe works with canned/dry chickpeas. But please note here that the cooking times will vary if using soaked chickpeas vs canned ones. Please follow this recipe - Instant Pot Chickpeas & Spinach Masala | Chana Palak for cook time if using soaked garbanzo beans. Also, chickpeas can be substituted with any other beans.
Instead of adding water, you can add vegetable stock for more flavor, while cooking this curry. For more nutrition, you can also add other veggies like cauliflower, bell peppers, carrots, and sweet potatoes to this Instant Pot curry. You may also skip adding coconut milk in the end. However, it does give this chickpea and potato curry a very nice creamy flavor. Feel free to add fresh cream (vegan or regular) instead. Garnish this vegan curry with some chopped onions for a more earthy flavor. You can easily make this on a stovetop if the Instant Pot is not available.
Store this in the fridge for 4-5 days. It also freezes well for 2-3 months. Add coconut milk or water to loosen it if it gets thick.
Some vegan chickpea recipes
If you love chickpeas, then don't forget to check out these recipes.
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Recipe 📖
Sweet Potato And Chickpea Curry
Equipment
Ingredients
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies
- 1 onion sliced
- 1 cup tomatoes puree
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chilly powder
- 2 cups sweet potatoes cut in cubes
- 1 cup dry chickpeas
- 2 cups spinach chopped
- 2 cups water
- salt
- 13.5 fl.oz coconut milk
- ¼ cup cilantro
- ¼ teaspoon nutmeg
- 1 teaspoon garam masala
Instructions
- Soak dry chickpeas in water overnight. They will double up in size. Drain.
- Turn on the Instant pot and select saute mode. Add vegan ghee and once it's hot, add cumin seeds. Once they crackle (in 10 seconds), add garlic paste, ginger paste, and minced green chilies.
- Fry them for 30 seconds and then add sliced onions to the pot. Saute onions till they turn translucent.
- Next add tomato puree and salt. Cook it for 2 minutes.
- Now add the spice powders like turmeric powder, coriander powder, cumin powder, and red chilly powder. Continue to saute for 30 seconds.
- Then add the sweet potato cubes. The sweet potatoes are raw and uncooked. Just need to peel and chop them.
- Add chickpeas, and spinach to the Instant Pot.
- Add water, and salt. Give it a mix and turn off the Instant Pot. Close the lid. Ensure the knob is in the sealing position. Now select the Bean/Chili mode and cook in for 30 minutes. Then, once you hear the beep, do a 10-minute natural pressure release and then manually release the pressure.
- Open the lid, pour coconut milk.
- Garnish with cilantro, garam masala, and ground nutmeg. Mix. Add water if needed to adjust to the desired consistency.
- Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.
Kathryn says
I’m having a hard time finding the cook time for soaked chickpeas. Could you tell me? Thanks!
Priya says
Cook in manual or pressure mode for 40 minutes if using soaked chickpeas. Hope this helps. Thank you.
Mer says
This was very good, made as the recipe (except used the curry powder) BUT I used Lime juice instead of lemon, and it was perfect!!! I always lean more towards lime with curries.
Priya says
Glad you liked it. Thank you so much.
Sara says
This is the BEST curry I’ve ever had. The flavor profile is perfect. Thank you for this perfection of a recipe.
Priya says
Thank you so much. It means a lot. Glad you liked it.
Cee says
This is sooo delicious! I think I'm getting addicted to making it. Am going to buy dried chickpeas today and begin to cook my own. 3/4 cup of dried chickpeas cooked in the instant pot will make one equivalent can of 15.5 ounces. I have a mini Instant Pot so I halve the recipe. Thanks and looking forward to exploring more of your vegan Instant Pot recipes.
Priya says
I am so happy to hear that. Thank you
Meghan says
Both nutmeg and lemon juice are mentioned in the recipe, but I don’t see either in the ingredient list?
Priya says
Thanks for letting me know. I have updated the recipe card.
Michelle says
So scrumptious and filling. You'd never guess it was vegan!
Priya says
I know right! Thanks.
Katerina | Once a Foodie says
Mmm, this curry looks and sounds absolutely delicious, Priya! I love your photography - absolutely mouthwatering!
Priya says
Thank you so much 🙂
Anita says
We love chickpeas dishes. This one is going to be one of our favorites. 🙂
Priya says
I am so glad to hear that. Thank you.
Michelle says
Love that this recipe is vegetarian with all the crazy meat prices right now! It has the perfect amount of heat and creaminess.
Pam says
This curry sounds divine and your photos of it are absolutely drool-worthy!
Toni says
This is so amazing! Love how flavorful it is!
Toni says
I love how flavorful this is! So good!