Sweet Potato Chickpea Curry
Hearty, rich, and bursting with warm spices, this Sweet Potato Chickpea Curry with coconut milk is a fast, cozy plant-based dinner packed with flavor and texture.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon avocado oil or extra virgin olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 ½ tablespoon fresh ginger minced
- 1 tablespoon garam masala
- 2 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, diced
- 3 ½ cups cooked chickpeas drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium sweet potato peeled and cubed
- 2 teaspoon sea salt to taste
- 1 teaspoon black pepper to taste
- 2 tablespoon fresh lime juice optional
- ¼ cup fresh cilantro chopped, for serving
- brown rice or vegan naan for serving
Instructions
Instructions
- Heat the avocado oil in your pressure cooker pot over medium heat until it shimmers.
- Add diced onion. Sauté until translucent, about 5 minutes.
- Add garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add garam masala, curry powder, and cumin. Stir and cook for 1 minute.
- Add diced tomatoes, stir, and simmer for 5 minutes.
- Add chickpeas, coconut milk, sweet potato, salt, and pepper. Stir to combine.
- Seal lid and pressure cook on high for 8 minutes. Quick release and check tenderness. Simmer after if thicker sauce desired.
- Add lime juice if using, and garnish with cilantro before serving with rice or naan.
Notes
Refrigerate leftovers for up to 4 days or freeze in portions. Reheat with splash of water or coconut milk to adjust consistency.