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!
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.
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.
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.