The Thanksgiving holiday weekend is officially wrapping up now and it is time detox the diet and eat some healthy meal. After eating those calorie-filled Thanksgiving meals (I love those!), I have been craving something healthy yet delicious meal like this Vegan Sweet Potato spinach chickpea curry! Sweet Potatoes are everywhere in grocery stores. My family loves sweet potatoes. We eat sweet potatoes at least 3 to 4 times a week in different forms, in Soups, stews, curry or Just steam them and eat with different toppings. I can say we are obsessed with sweet potatoes. Hahaa… My MIL makes the best Sweet Potato Curry. So, the other day, I tried her recipe and added chickpeas and spinach to make it more nutritious. Guys, it is so good! This Instant Pot Sweet Potato Curry is a little bit spicy, creamy, gets done quickly and tastes out of the world.
So What makes this curry so flavorful and unique?
It’s the addition of smoked paprika. Smoked paprika gives Rich and smoky flavors to this curry. To make the curry more nutritious and wholesome, I added some spinach and boiled chickpeas. Spinach and chickpeas not only makes it nutritious but also adds flavors to the curry. And not to forget coconut milk at the end. So good! Coconut milk gives richness and creaminess to the curry and it pairs beautifully with the spice.
Ingredients required to make Instant Pot Sweet Potato Curry
Sweet PotatoesSpinachChickpeasTomato sauceCoconut milkOnionGarlicGingerTurmeric powderCumin-coriander powderCurry PowderSmoked PaprikaChili powderSaltOilCilantro for garnishing
How to make Instant Pot Sweet Potato Curry with spinach and Chickpeas?
Add the oil to the Instant Pot and press the “SAUTE” button. Add the ginger, garlic, and onion. Sauté for about a minute. (Photo 1) Next, add the sweet potatoes, chickpeas, all the spices, tomato sauce, and water. (Photo 2 to 4) Close and seal the Instant Pot. Cook on “MANUAL” for 3 minutes. Once the time is up, the quick release of the pressure. (Photo 5 and 6) Carefully open the lid. Add coconut milk. Stir in the spinach and let simmer on saute mode until wilted, around 2 minutes. (Photo 7 and 8) Taste and adjust seasonings. Switch off the Instant Pot. Serve with rice or naan and garnish with fresh herbs (cilantro or parsley for example). Enjoy!
Some Tips –
Can I use other Greens in this Sweet Potato Curry?
Yes, you can use any greens instead of spinach. Kale and collard greens would be green but I would add them before pressure cooking, with sweet potatoes. You can also add other veggies too like carrots, bell peppers or green beans.
Can I use regular Milk instead of Coconut milk?
If you are not planning to make this curry Vegan Or if you don’t have coconut milk on hand, you may use regular whole milk too. However, the curry will turn out less creamy.
Can I freeze this curry?
Yes, you can freeze it. Store it in an airtight container once the curry is cool down and place it in the freezer. It stays good for up to 2 months. Make this curry in double quantity because it tastes even awesome the next day.
Hungry for more Instant Pot Curry?
Then, Do check out my collection of – 14 Instant Pot Indian Vegetarian Curry Recipe. Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
