Description
Warm up your evening with this creamy Instant Pot Coconut Curry Chickpeas & Sweet Potatoes, bursting with rich flavors and spices. Perfect for a cozy dinner or impressing guests!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp yellow curry powder
- 1 cup low-sodium vegetable broth
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- Juice of 1 lime
Instructions
- Prepare Your Ingredients: Peel and cube the sweet potatoes into bite-sized pieces. Rinse the chickpeas under cool water until clean.
- Sauté Aromatics: Set the Instant Pot to 'Sauté' mode. Add a splash of oil and sauté minced garlic and grated ginger for about two minutes until fragrant.
- Add Spices: Sprinkle in yellow curry powder and stir for one minute to toast the spices.
- Combine Everything: Add chickpeas, sweet potatoes, coconut milk, and vegetable broth to the pot. Stir to combine all ingredients.
- Pressure Cook: Close the lid securely and set to high pressure for eight minutes. Allow for a natural pressure release for five minutes before performing a quick release for any remaining steam.
- Finish It Off: Carefully open the lid, stir in lime juice, adjust seasoning if needed, then serve hot with rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added freshness, garnish with chopped cilantro before serving. Substitute chickpeas with lentils or sweet potatoes with butternut squash for variations. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.