Sweet Potato Curry with Chickpeas + Pumpkin (Instant Pot + Stovetop)
Serves 4
5 mins prep
8 mins cook
6 mins Additional Time
19 mins total
This utterly delicious, healthy and creamy Sweet Potato Curry with Chickpeas and Pumpkin is truly a delight for the soul! With coconut milk and the perfect blend of Indian spices, you’ll find yourself in curry heaven with this rich vegan curry dish for the Instant Pot (or stovetop!).
2 servings
Congratulations!
Save $4 cashback on Tari Peruvian Amarillo Pepper Hot Sauce. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Tari Peruvian Amarillo Pepper Hot Sauce. Scan QR-code and claim coupon
Instant Pot Instructions
Press the saute button on your electric pressure cooker. Add oil, onion and garlic. Saute for 3 minutes, stirring frequently.
Add spices, curry powder through black pepper. Stir and saute for 2 minutes longer.
Add coconut milk and pumpkin puree. Stir until well combined.
Add chickpeas, sweet potatoes and sugar. Stir.
Add water, stir.
Place lid on, close steam vent, and put on manual high pressure for 8 minutes.
Quick release pressure, stir and add lemon juice and cilantro. Salt to taste.
Optionally top with extra fresh chopped cilantro before serving. Enjoy!
Stovetop InstructionsIn a pot over medium heat, saute onion and garlic in oil for 3 minutes.
Add spices, saute 2 minutes longer.
Add coconut milk and pumpkin. Stir until well mixed.
Add chickpeas, coconut sugar, and sweet potatoes. Stir.
Add 1 ½ cups water. Stir.
Bring to a boil, cover, reduce to a simmer.
Simmer for 15 minutes or until all is tender and creamy, adding more water if necessary during cooking.
Turn off heat, stir in lemon and cilantro. Salt to taste.
Serve and enjoy!
