Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

One of the best dishes I’ve made in a while. I took some to a coworker and she couldn’t believe it was vegan. She asked me to bring more for the next day! Truly soul satisfying.

Made this last night and it is as really tasty and different from my usual curries.

I did have the problem that others had with making it in my instant pot and getting a food burn error message l, so I ended up just finishing it on the stove. The bottom of the pot started to brown when cooking the veggies, so maybe I should try deglazing with a bit of water or something and scraping up the brown bits before pressure cooking?

I served it with lime and coconut rice, will make again!

This was great! Made it exactly as written and highly recommend giving it a squeeze of fresh lime. It gave the dish a nice fresh finish. This is a keeper and so easy.

I had to cook the sweet potatoes much longer than I expected, even though I cut them into small chunks about the same size as my chickpeas. It still turned out great and my whole family gave it 4/5 stars!

This recipe is one of the most flavorful Instapot vegan meals that I’ve made! Tonight I’m going to take out the chickpeas and add in paneer(at the end) for a non-vegan meal. Wish me luck!

Loooved this, so easy and tasty! A few modifications I made:
– Added a second can of chickpeas; Cooked in an 8 qt instant pot with no issue
– blended the red pepper sauce in a nutribullet — there wasn’t enough space for the all coconut milk so just threw the rest into the pot when I added the red pepper sauce, all good!
– dumped an entire 6 oz bag of spinach in at the end, didn’t have any issues with the ratio.
ate it with avocado + rice, really hit the spot 😋

Hi! I just made this recipe and wanted to add a note since a few others had the same issue. I received the “burn” message on the Instant Pot twice. Please add a note to de-glaze the pan after pressurizing and that you might need to add more liquid because it’s a thick sauce. For someone that is new to the Instant Pot (like me) it might note be a given. Otherwise great recipe!

I know I’ve said this before, but I have made a ton of your recipes and I have never been disappointed! This one is awesome, definitely will be putting in the dinner/lunch rotation!

Another absolutely stunning recipe. Tasted so different to other curries and was exactly what I was looking for. I used normal potatoes instead of sweet, and it made for a really cosy and comforting meal! Thank you so much.

This was a lovely change from my curries! very tomatoey and smokey. It was delicious. Love the homemade curry powder btw. Hubby doesn’t like sweet potato so we did it with mushrooms… it was incredible… I pre-cooked the chickpeas earlier that day … really recommend doing the chickpeas in the instant pot yourself if you have the time!
Next time I’d throw some coriander in there. Served with fresh squeezed lime and basmati. Sooooooo good :)

I must say, this is one of thee best vegan recipes I’ve ever made!!! I didn’t sub any ingredients. The flavor, aroma, & combination of all of the ingredients was superb. A chose to use Basmati rice to eat with the curry. Squeezing the lime juice over the rice, and adding chopped fresh jalapenos and cilantro over the curry added that extra yumminess. Thank you, thank you for sharing this. This will be in regular rotation of my Autumn and Winter meal plans.

I made this for my partner and she said that it was “everything I’ve ever wanted out of a curry. Perfect balance of flavours. Actually one of the best things I’ve ever eaten.” I reduced the amount of sweet potato and added squash, broccoli, and green beans. Really excellent recipe.

This was amazing. I made a few modifications due to not having certain ingredients and it still was so good. I didn’t use any oil, just kept adding water to my onions and sweet potato if it needed more for sautéing. I sliced my onion instead of diced. I liked the chunkiness the strips added. I omitted the red pepper completely and instead put (2) undrained 10 oz. cans of fire roasted tomatoes with green chiles. I only had one Japanese sweet potato and I don’t know if it equaled 5 cups when I cubed it, probably not though. I used light unsweetened almond milk instead of coconut. I used the dry amount equivalent to the fresh ginger and garlic. I believe I added 1/2 teaspoon of both ginger and garlic. My sauce was thin and I was worried that it wouldn’t thicken but after 25 minutes, it had thickened beautifully. I served this with diced cilantro and white rice, plus a stoneground wheat pita bread/flatbread. It’s one of the best things I’ve had to eat in a long time!

Amazing! So incredibly delicious and easy! Highly recommend!

This was really good. More oil is needed for saute. I sauteed sweet potatoes for
ten minutes and they still were not cooked all the way. I added 2 cups of frozen spinach at the end. Line juice and jalapeño were excellent additions.

Truly an enjoyable dish to make AND eat!

This recipe is delicious!! Surprisingly super easy to make and so many flavours. Have already purchased more roasted red peppers to make it again!

This is the 3rd recipe I’ve tried from your blog – my daughter is newly vegetarian and we are experimenting with new recipes. I used the instant pot but some of the sweet potatoes were undercooked – maybe I did not cube them small enough.

This was a delicious and comforting recipe! I kept the skin and everything else on the roasted red bell peppers when I threw them into the blender – made the process easier and kept that rich char flavor. Also used fire roasted diced tomatoes for the same reason. I also threw in a TON of baby spinach for nutrition/texture/color and 2x the garlic for flavor. Planning to try this with some added tofu and/or cashews next time! Yum!

Yum, I made this tonight for dinner and enjoyed the flavors. I am not a huge fan of Indian cuisine but you could change that.

I had it in a bowl soup-like but your photos don’t look like soup. I guess when you add a lot of toppings and serve it with rice, it isn’t as soupy. I just ate it plain without anything else this time.

You’re turning me into a good cook.

This was amazing. I will be making it again for sure!
Thank you for another fantastic recipe.

Thank you so much for yet another delicious recipe! I did decide to roast peppers I had in the fridge, which was my first time and they turned out great following your link provided. My whole family was amazed at the delicious flavours. I do have a few kids who have not been fond of anything with ginger, and even they loved it! amazing!
The only thing I changed is that -I didn’t have enough sweet potato-, I subbed half of it for cauliflower, which I added when there was about 10 minutes left for cooking on the stove. I also used fresh garden tomatoes for the puree and it worked well.
thank you again! yum yum yum <3

This was really good, but a little on the sweet side. I used your curry powder recipe which was a lifesaver because it’s hard to find curry where I live. Next time I think I’ll cut the sweet potatoes down by half and replace them with extra chickpeas. I might add more red pepper to the curry powder too. My family liked this dish with pepper flakes added on their individual bowls. The leftovers still taste good 2 days later.

Tasty and nutritious, but a bit too tomato-ey for my taste. I’ll make it again, but with half of the amount of tomatoes.

This turned out amazing! I added a bit less curry because my mum does not like heat. I had a lot of red peppers laying in the fridge and I decided to “roast” them. Electricity is extremely expensive at the moment in my country so turning the oven didn’t make sense. So, I roasted them in the microwave. I put several halved and deseeded peppers in a bowl. I added a bit of water, so it covered the bottom and I drizzled a bit of oil. Finally, I sprinkled a pinch of salt. I cooked in 15 minutes, in 5-minute batches. They might not have the smokey flavour that normal roasted peppers have but they turned out delish! thanks for this easy and quick recipe :D

This tasted amazing. However I could never get my instant pot to come to pressure. Next time I will do this one on the stove to avoid numerous “Burned Food” alarms. But I promise you, we will make this again!! Fantastic served over basmati rice and along side Naan.

Soooo good! Our 8 year old had seconds and said he loved it! I made the coconut rice and roasted my red peppers. The flavors were amazing and anything I can use the instant pot for is perfect for me! I didn’t have fresh ginger so I subbed 1/2 tsp and it worked great! Once again, you all did FANTASTIC! Thanks MB.

This was a huge hit with my omnivore husband and son, and vegan me! I made it on the stove rather than in an IP. After adding the sauce and chickpeas, I set it to simmer and covered it. It took about 20 minutes for the sweet potatoes to get soft. I added cayenne pepper to suit our taste, but it was perfect otherwise!

Cooked this for dinner tonight and it was amazing! I followed the recipe exactly. It was lovely and creamy, with a rich taste and not too spicy. Once it had simmered (uncovered!) and I added the spinach, the amount and thickness of the sauce was perfect. Don’t skip out on the cilantro/jalapeños/limes – they really complete it at the end! Another keeper recipe for the books!

So yummy! Made a batch of this to eat for lunch this week and it is delicious! Super quick and easy to make. I doubled the chickpeas for more substance and it turned out great

I had no idea what I was going to make this week for work lunches and suddenly this recipe shows up in my feed and it couldn’t have been more perfect timing! Made it today and it’s so good! And best yet, I usually have all of these ingredients on hand. And I used the DIY curry spice mix and it’s delicious! Super easy, versatile, and tasty!

I made this today and it was so delicious! I used Yukon potatoes and added Paneer.
Absolutely amazing! Thank you for another fantastic recipe.