Need a fast, flavorful meal in a hurry? This Instant Pot sweet potato curry fits the bill!
I was late to love curry. It’s just not something I grew up with in my rural little community.
Hard to imagine now, with so much diverse ethnic food readily available in so many communities, big or small.
Really, the gift of food that comes with immigrants who arrive here ready to share their favorite meals is a treasure.
My own dabbling with curries is a far cry from traditional, I’m sure. But when we’re looking for a flavor-packed meal a bit different than our standard go-to meals, curry it is!
Sweet potato curry
This sweet potato curry is a simple and inexpensive meal. With simple ingredients like sweet potatoes and garbanzo beans, it’s nutritious and filling. And cheap!
Adjust the spiciness of this dish to suit your palate.
If you’re not sure, you can add just part of the curry powder during the cooking, and stir more in if you decide you’d like more spice.
No Instant Pot? No problem.
You can easily make this sweet potato curry on the stove top; it will just take a bit longer to cook.
- Use a heavy stock pot with a lid, cooking the chicken broth and garbanzo beans together (covered) until the beans are cooked but still firm.
- Stir in remaining ingredients and cook until the sweet potatoes and garbanzo beans are soft.
Serve this sweet potato curry with rice. (I like basmati.)
Vegetarian sweet potato curry
If you wanted to make this sweet potato curry a vegetarian dish, it’s easy enough to use vegetable broth in place of the chicken broth.
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This sweet potato curry packs a flavorful punch with sweet potatoes, garbanzo beans, and spinach.
- 3 cups chicken broth
- 1 cup dry garbanzo beans rinsed and sorted
- 5 cups sweet potatoes peeled and cut into small ½-1 inch chunks
- 4 cups fresh baby spinach chopped coarsely
- 15 ounces cream of coconut
- ¼ cup red curry powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
Combine chicken broth and chickpeas in inner pot.
Close pressure valve and set Instant Pot to manual pressure on high for 25 minutes.
- Do a quick release when pressure time has finished.
Add remaining ingredients, stir, and close pot.
Turn the pressure valve back to the sealed position. Set to manual pressure on high for 15 minutes.
Once time is up, do a quick release again and allow pressure to leave the pot.
- Stir and serve over rice.
Use half as much curry if you'll like a less spicy option.