Instant Pot Vegan Sweet Potato Curry with Chickpeas

Quick and easy Instant Pot chickpea curry with sweet potatoes, a 30-minute vegan dinner idea.

Instant Pot Vegan Sweet Potato Curry with Chickpeas

Ready in 40 minutes, this creamy vegan Sweet Potato Curry with Chickpeas is made entirely in the Instant Pot. It's simple, satisfying, and bursting with flavor. It’s dairy-free, gluten-free, soy-free, and nut-free, making it perfect for nearly any diet. Packed with protein and warmth, this one-pot meal will become a go-to when you want something wholesome, comforting, and hands-off.

Course entree, Main Course, Side Dish

Cuisine Indian

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 339.8kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

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 tomato 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

If using dry chickpeas, soak them in water overnight. They’ll double in size. Drain and set aside. (You can also use canned chickpeas to save time.)
Turn on the Instant Pot and select Sauté mode. Add vegan ghee or oil. Once hot, add cumin seeds and let them crackle for about 10 seconds. Stir in garlic paste, ginger paste, and minced green chilies. Fry for 30 seconds until fragrant.
Add sliced onions and sauté until they turn translucent.
Stir in tomato puree and salt, cooking for 2 minutes to let the raw flavor cook down.
Add turmeric powder, coriander powder, cumin powder, and red chili powder. Sauté for 30 seconds so the spices release their aroma.
Stir in raw sweet potato cubes (peeled and chopped).
Then add the soaked chickpeas (or canned), and spinach. Mix well so everything is coated in the spice mixture.
Pour in water and adjust salt. Cancel Sauté mode, close the Instant Pot lid, and ensure the knob is set to Sealing. Select the Bean/Chili mode and cook for 30 minutes. When done, allow a 10-minute natural pressure release before carefully venting any remaining steam.
Open the lid and stir in coconut milk for creaminess.
Garnish with fresh cilantro, a pinch of garam masala, and ground nutmeg. Add extra water if needed to adjust consistency. Instant Pot Vegan Sweet Potato and Chickpea Curry is ready to be enjoyed!

Notes

This Instant Pot sweet potato curry with chickpeas is highly versatile. If you don’t have Punjabi Chole Masala, you can use curry powder or garam masala. For extra flavor, swap water with vegetable broth while cooking. Coconut milk gives the curry its creamy texture, but you can also use vegan cream, cashew cream, or regular cream instead. Finish with fried onions, or a squeeze of lime to elevate the flavors.

Nutrition