Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

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Holding a bowl of roasted red pepper chickpea curry served with white rice, limes, jalapeño, and cilantro

Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and packed with plant-based flavor. 

Roasted red peppers (DIY or easy peasy from a jar) get blended with tangy tomatoes, creamy coconut milk, and warming spices to create the perfect sauce to match tender sweet potatoes and hearty chickpeas. Throw in some spinach and you’ve got yourself a nutritious and satisfying dish that’s perfect for weeknights, meal prep, or feeding a crowd! Even better? Just 10 ingredients required. Let us show you how it’s done!

Onion, sweet potato, spinach, ginger, curry powder, garlic, salt, pepper, coconut milk, roasted red peppers, water, chickpeas, and tomatoes

How to Make Roasted Red Pepper Curry

This curry starts with the SAUCE! Sweet and smoky roasted red peppers blend with diced tomatoes, coconut milk, curry powder, salt, and (optional) black pepper for a rich, creamy, vibrant, and balanced base.

Blender with coconut milk, roasted red peppers, tomatoes, curry powder, salt, and pepper

You can use store-bought curry powder for a shortcut, but we love using our go-to DIY curry powder in this recipe and always have it on hand for seasoning everything from parsnip fries to cabbage to golden curry lentil soup and beyond. It’s so versatile and requires just 5 minutes and basic pantry spices to make!

Blender of roasted red pepper sauce

With the sauce ready, we transition to the veggies and chickpeas with our favorite kitchen tool for a speedy, hands-off meal: the Instant Pot! If you don’t have an Instant Pot, don’t worry — we also included stovetop instructions.

Pouring roasted red pepper sauce over sautéed onion, garlic, ginger, sweet potatoes, and chickpeas

With either method, sauté the onion, sweet potatoes, garlic, and ginger, then add the chickpeas and roasted red pepper sauce. After sealing the Instant Pot lid, the curry pressure cooks for just 2 minutes. Yes, we mean TWO. That’s not an error, friends. We told you the Instant Pot was speedy!

Let the pressure release, then stir in your favorite greens for a pop of color and nutrition!

Wooden spoon in an Instant Pot of roasted red pepper chickpea curry

We hope you LOVE this red pepper curry! It’s:

Rich
Creamy
Comforting
Naturally sweet
Versatile
& SO delicious!

We love serving it with coconut rice, brown rice, or white rice and topping with garnishes of cilantro, lime, and jalapeño. It would also pair beautifully with our Easy Vegan Naan or Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!).

More Instant Pot Friendly Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Two bowls of roasted red pepper chickpea curry topped with cilantro, lime wedges, and jalapeño

Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

Rich and creamy roasted red pepper curry sauce with hearty sweet potatoes and chickpeas. Plant-based, Instant Pot friendly, and just 10 ingredients required!
Author Minimalist Baker
Print
Holding a bowl of roasted red pepper chickpea curry topped with cilantro and limes
4.87 from 15 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 (Servings)
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

ROASTED RED PEPPER SAUCE

  • 1 cup roasted red peppers (from a jar or sub homemade // 2-3 peppers yield ~1 cup)
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14-oz.) can full-fat coconut milk (or for a less rich curry, sub light coconut milk)
  • 1 ½ Tbsp DIY curry powder (or store-bought)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (optional)

CURRY

  • 1/4 cup water (or use 1 tablespoon or 15 ml avocado, coconut, or olive oil)
  • 1 large white onion, diced (1 onion yields ~2 ½ cups or 300g diced)
  • 5 cups cubed sweet potatoes, cut into 1/2-inch cubes
  • 3-4 large cloves garlic, minced
  • 2 Tbsp finely chopped fresh ginger
  • 1 (15-oz.) can chickpeas, drained and rinsed (1 can yields ~1 ½ cups cooked chickpeas)
  • 1-2 large handfuls baby spinach (optional)

FOR SERVING optional

Instructions

INSTANT POT INSTRUCTIONS

  • If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step.
  • To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside.
  • Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low). Add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add the cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant. Turn off the sauté function by pressing "Cancel."
  • Add the roasted red pepper sauce and chickpeas and stir to combine. Seal the lid and pressure cook on normal for 2 minutes. When the timer goes off, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. Remove the lid, add the spinach, and stir until it’s wilted — about 1-2 minutes.
  • Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice.
  • Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.
  • Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for 1 month.

STOVETOP INSTRUCTIONS

  • If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step.
  • To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside.
  • To a large pot over medium heat, add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant.
  • Add the roasted red pepper sauce and chickpeas and stir to combine. Bring to a gentle boil, then lower to a simmer and cook uncovered for 20-25 minutes, stirring occasionally. Reduce heat or cover if it’s splattering. When the potatoes are tender, add in the spinach, stir, and cook until it’s wilted — about 1-2 minutes.
  • Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice.
  • Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.
  • Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for 1 month.

Video

Notes

*Prep time does not include roasting the red peppers (because store-bought work just as well).
*Cook time listed is for cooking in the Instant Pot.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 serving Calories: 277 Carbohydrates: 48.5 g Protein: 6.8 g Fat: 6.6 g Saturated Fat: 4.5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 894 mg Potassium: 762 mg Fiber: 9.1 g Sugar: 12.6 g Vitamin A: 18462 IU Vitamin C: 25 mg Calcium: 97 mg Iron: 2.4 mg

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  1. Beverley says

    I will be in hospital accomodation for 5 days while doing radio therapy and plan to take some pre cooked food with me and this looks perfect as I love Indian cuisine..
    Thank you for sharing

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad to hear that the recipe will be useful to you, Beverley! Best of luck!

  2. The Vegan Godess says

    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.

    • Support @ Minimalist Baker says

      So kind! You’re doing the hard work =) We’re so glad you gave it a try and enjoyed the result! Ours was pretty thick – you can add more sweet potato or use a richer coconut milk for a thicker curry next time.

      • TheVeganGoddess says

        Actually, mine is pretty rich, thick and creamy as well. I even snacked on it a bit last night — couldn’t stop myself — and enjoyed it over brown rice for lunch today and will look forward to having more tomorrow. : )

  3. Debra says

    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

    • Support @ Minimalist Baker says

      Yum! Love the addition of the cauliflower, and fresh tomatoes sound so delish! Thanks so much for the lovely review, Debra, we’re so glad everyone enjoyed the curry!

  4. Mary says

    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.

    • Support @ Minimalist Baker says

      Yum! Added red pepper flakes sound SO delish. Thanks so much for the lovely review and for sharing your experience, Mary! So glad everyone enjoyed!

  5. Lee says

    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.

  6. Maria says

    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

    • Support @ Minimalist Baker says

      Love the creativity, Maria! And we’re so glad you enjoyed the result! Thank you for sharing! xo

  7. Jennifer says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, but sorry to hear it gave you trouble with pressurizing, Jennifer! That usually means it needs more liquid – did you make any modifications? One idea is if using coconut cream vs. milk, it could be too thick.

  8. Marie Biddix says

    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.

  9. Dianne says

    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!

  10. Kim Chapman says

    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!

  11. Emma says

    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

  12. Julie Clarry says

    Hi, I would like to try this recipe but am not a big fan of curry. Can you suggest something else to use in place of the curry?
    Thanks.

  13. Dina says

    I made this exactly as directed, except that I added a pound of cubed firm tofu towards the end of cooking. This recipe was really, really good and so easy to make. There is a lot of sauce in this, so you can choose to add only some of the sauce and save the rest for another day, like for those leftover steamed veggies. Yum. Adding this one to my regular rotation.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Dina! Thank you for the lovely review and for sharing your modifications!

  14. Chandler says

    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!

  15. Sienna says

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

  16. Johnny says

    Quick question….how much liquid should the red peppers make once you process them? 1 cup? I just roasted a bunch before seeing this recipe and it would be very hard to figure out how many pieces I need to get the required liquid.

  17. Andy M. says

    If you put a whole can of coconut milk (full fat or not) into any recipe, does it really matter at that point if it is oil free? I think not. The major problem with oil is the fat content, so if you substitute oil with another high fat ingredient, how have you gained? The answer is, you haven’t.

    • Marie Biddix says

      As someone who visits this blog daily (multiple times each day sometimes) I can tell you that I have a health condition where I stay away from oil as much as possible, however I easily tolerate coconut milk. It may seem strange but I appreciate that this website in particular offers options for people that are oil free. My healing has happened since changing my food, and I owe much of that credit to easy, flavorful recipes I can make and many of them come from Minimalist Baker. It may not be a scientific answer or black and white to the “food chemist” but to my body, it works and I am forever thankful!