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Instant Pot Sweet Potato Chickpea Curry

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 6 to 8
Calories: 463kcal

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 2 Tbs. olive oil
  • 3 large sweet potatoes peeled and cut in chunks
  • 2 15 oz. cans chickpeas drained
  • 3 Tbs. curry powder
  • 15 oz. diced tomatoes
  • ¾ cup chicken or vegetable broth
  • salt to taste
  • 3-4 cups baby spinach
  • 14 oz. coconut milk
  • 3-4 cups cooked brown rice for serving

Instructions

  • Hit the sauté button and cook onion and garlic in oil.
  • Add sweet potatoes, chickpeas, curry powder, tomatoes, broth and salt to the pot.
  • Seal and set the manual cook time for 12 minutes on high pressure.
  • Do quick pressure release, then remove lid.
  • Stir in spinach and let it wilt for a minute or two.
  • Stir in coconut milk. Serve over cooked brown rice.

Nutrition

Calories: 463kcal | Carbohydrates: 66g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Sodium: 232mg | Potassium: 1109mg | Fiber: 9g | Sugar: 10g | Vitamin A: 25637IU | Vitamin C: 20mg | Calcium: 132mg | Iron: 6mg