Instant Pot Vegan Sweet Potato Curry with Chickpeas

One of the best things about this easy Indian Sweet Potato Chickpea Curry is that it tastes even better the next day as the flavors deepen. Here's how you can store it properly:
Refrigerator: Transfer cooled curry into an airtight container and store in the fridge for 4-5 days. This makes it a perfect make-ahead recipe for busy weeknights or meal prep.
Freezer: This curry is freezer-friendly! Portion it into freezer-safe containers or resealable bags (flat for easy stacking) and freeze for up to 2-3 months.
Reheating: Warm the curry on the stovetop or in the microwave until heated through. If it thickens, stir in a splash of water, coconut milk, or vegetable broth to bring back the creamy consistency.
Meal prep tip: Freeze individual portions for quick grab-and-heat weekday lunches or dinners. Pair with rice, quinoa, or flatbread for a complete meal.
Avoid overcooking veggies: If you plan to freeze, slightly undercook the sweet potatoes so they don't get too soft and mushy when reheated.
This makes the curry not only delicious and healthy but also meal-prep friendly, freezer-friendly, and perfect for lunchboxes.

Yes! This vegan sweet potato curry with chickpeas can be made with either canned chickpeas or soaked dry chickpeas.
Using canned chickpeas: If you're short on time, canned garbanzo beans (chickpeas) are the easiest option. Simply drain and rinse them before adding them to the curry. Since they're already cooked, the Instant Pot cooking time will be shorter compared to dry beans.
Using dry chickpeas: If you prefer using dry chickpeas, soak them overnight until they double in size. Cooking times will be longer as mentioned in this recipe.
Flavor tip: While canned chickpeas save time, using soaked and cooked-from-scratch chickpeas gives the curry a slightly deeper, nuttier flavor and creamier texture.
Flexibility: This recipe works beautifully with both options, so choose what works best for your schedule. For a busy weeknight meal or meal prep, canned chickpeas are the way to go. For weekends or when you want to make a big batch from scratch, go with soaked chickpeas.
Either way, you'll end up with a nourishing, protein-packed, and comforting Instant Pot chickpea and sweet potato curry.

One of the best things about this Instant Pot vegan sweet potato curry with chickpeas is how versatile it is. You can easily adapt it to what you have in your fridge or pantry while boosting nutrition and flavor. Here are some great add-ins and substitutions:
Extra vegetables: Along with sweet potatoes and spinach, you can add cauliflower, bell peppers, carrots, mushrooms, pumpkin, butternut squash, green beans, yams, zucchini, broccoli, green peas, or even regular potatoes. These vegetables soak up the curry flavors beautifully and make the dish more hearty.
Leafy greens: If you don't have spinach on hand, swap it with baby kale, beet greens, mustard greens, Swiss chard, or a mix of leafy greens. They all add color, nutrition, and a fresh balance to the creamy curry.
Beans and legumes: Chickpeas (garbanzo beans) are the star of this curry, but you can easily substitute or mix them with other beans like kidney beans, black-eyed peas, pigeon peas, pinto beans, cannellini beans, or soybeans. For a different twist, red lentils or yellow lentils can be added to thicken the curry and add more protein.
Protein add-ins: To make this weeknight vegan curry extra hearty, stir in tofu cubes, tempeh, or soya chunks. They absorb the curry sauce well and add satisfying texture.
Flavor boosters: For a subtle sweetness, add peas, corn, or even roasted butternut squash. For more depth, try eggplant or okra.
This flexibility makes the recipe perfect for using up leftover veggies, creating a different version every time you make it. Whether you're looking for a high-protein vegan curry, a veggie-packed dinner, or a comforting weeknight meal, this Instant Pot sweet potato and chickpea curry can be customized to your taste.

Don't have an Instant Pot? No problem! This vegan sweet potato curry with chickpeas can just as easily be made on the stovetop with the same delicious results.
Follow the recipe steps as written until the point where you would pressure cook in the Instant Pot. That means sautéing your aromatics, onions, tomato puree, and spices, then adding the chickpeas, sweet potatoes, spinach, and water (or vegetable broth).
Once everything is in the pot, bring the curry to a gentle boil.
Reduce the heat to low or medium-low and let it simmer uncovered for 20 minutes, stirring occasionally. The sweet potatoes should begin to soften and the curry will thicken.
If the sweet potato chunks are still firm, continue simmering for an additional 5-10 minutes, depending on their size.
If the curry starts looking too thick while cooking, add a splash of water or vegetable stock to loosen it up.
Once the sweet potatoes are tender, stir in the coconut milk and simmer for another 2-3 minutes so the flavors meld together.
Finish with fresh cilantro, garam masala, and a pinch of nutmeg for garnish, then serve hot with rice, naan, or roti.

Don't worry - it's very common for curries like this vegan sweet potato chickpea curry to come out slightly thicker or thinner depending on the type of sweet potatoes used, how much liquid you added, or whether you cooked it in the Instant Pot or stovetop. Here's how to fix it:
If your curry is too thick:
Stir in more water, vegetable broth, or coconut milk a little at a time until you reach your desired consistency.
👉 Pro tip: If reheating leftovers, adding a splash of liquid also helps loosen it up since curries naturally thicken as they cool.
If your curry is too thin:
Simmer on Sauté mode in the Instant Pot or on the stovetop (without a lid) for a few extra minutes to reduce and thicken.
Mash a few pieces of sweet potato into the sauce - this naturally thickens the curry without changing the flavor.
Mix in a small flour or cornstarch slurry (1 teaspoon flour/cornstarch mixed with 1-2 tablespoons water) and stir well until creamy.
Adding a handful of red lentils while cooking is another great way to thicken the curry while boosting nutrition and protein.
This way, no matter how your sweet potato and chickpea curry turns out, you can easily adjust it to a rich, creamy, and satisfying consistency every time.

Yes! This chickpea and sweet potato curry adapts perfectly to the slow cooker. Simply sauté the aromatics, onions, and spices in a skillet, then transfer to the crockpot with sweet potatoes, chickpeas, tomato puree, spinach, and broth.
Cook on Low: 4-6 hours
Cook on High: 2-3 hours
Stir in coconut milk during the last 15 minutes, then finish with cilantro and garam masala.
👉 Pro tip: If using canned chickpeas, add them in the final hour to prevent mushiness.
This slow cooker version is rich, flavorful, and completely hands-off-perfect for weeknights or meal prep.