Needless to say, sweet potatoes offer several different recipe choices, but curry is not the first one that comes to our mind. But you will be amazed at how well this instant pot sweet potato curry turns out. If you are craving something delicious and easy, this Sweet Potato Curry is perfect! It’s made with the Instant pot, so it’s quick and easy. I agree to be sent email.
You only need a few pantry staples to prepare this tasty curry in 30 minutes!
Ingredients note
Sweet potatoes: Look for ones with no scars or saplings in the fresh produce section in most grocery stores.Spices: I used cayenne pepper, garam masala, turmeric powder, and curry powder.Coconut milk: Use creamy coconut milk for the best results.Chickpeas: This adds body to the curry. You could also use other white beans, black-eyed peas, and red kidney beans.Tomato paste: This brings all the flavors together and adds a bright red color to the curry. If you do not have tomato paste, use fresh tomatoes instead.
Instructions
Peel and chop the sweet potatoes into small pieces. You only need a few pantry staples to make this Instant pot sweet potato curry. Perfect to pair up with white rice, brown rice, and even wheat naan. Like all my curry recipes, this is one of the easy instant pot recipes, vegan and gluten-free. If you enjoyed my instant pot chana dal and instant pot chickpea curry, this recipe would be equally enjoyable. With the sauté setting in Instant Pot, add a few teaspoons of olive oil to the inner pot. As the oil heats up, add chopped garlic cloves and follow up with chopped red onion. Continue to sauté until the onions turn translucent. Add chopped sweet potatoes, salt, and tomato paste (diluted with 3 tablespoon water). Mix well. Mix well and close the pot to cook for 4 minutes under high pressure. Add 1 cup water or vegetable broth and canned (drained) chickpeas. After the timer expires, let the pressure release naturally. Add coconut milk and give it a good stir. If the curry looks too watery, mash some cooked sweet potato cubes with a potato masher. Garnish with chopped fresh cilantro leaves Instant Pot Sweet Potato Curry is ready! Serve it paired with steamed rice or naan.
Serving suggestions
I love to prepare this sweet potato curry recipe along with steamed Sona masoori rice. Other great options are brown rice and quinoa. For a gluten-free option, serve this curry with cauliflower rice or roasted sweet potatoes. Last but not least, warm naan bread is another great pairing option. This Sweet Potato Curry is a great meal prep recipe. Simply make a batch on the weekend and enjoy it all week long.
Storage
Leftovers can be stored in an airtight container and refrigerated for up to four days. Sweet Potato Curry can also be frozen for up to two months. Just thaw it in the refrigerator overnight and reheat it on the stove over low heat before serving. You can also pack Sweet Potato Curry into individual containers and freeze it for a quick, healthy meal on busy nights.
Variations
If you don’t have an Instant Pot, you can make this Sweet Potato Curry over the stovetop or in a pressure cooker. Simply follow the instructions until you add all the ingredients to the pot. Then, cover and simmer over low heat until the sweet potatoes are cooked through. With a pressure cooker, you would cook it for 1 whistle and wait for it to cool.
Tips
Use freshly ground coriander powder and cumin powder instead of curry powder if you are running out of curry powder.Sweet potatoes can be swapped with another starchy vegetable like potatoes or Yams.Be sure to use the natural pressure release option instead of quick release. This will ensure that the sweet potatoes are cooked thoroughly.Full-fat coconut milk is better suited than the lite version.Mashing the sweet potatoes at the end is optional, but it gives a nice thick consistency to the curry.If you want more heat, add more cayenne powder or use green chilies instead of red chili powder.
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