Sweet Potato Curry with Chickpeas and Pumpkin (Instant Pot + Stovetop)
This utterly delicious, healthy, and creamy Sweet Potato Curry with Chickpeas and Pumpkin is truly a delight for the soul! With coconut milk and the perfect blend of Indian spices, you’ll find yourself in curry heaven with this rich vegan curry dish for the Instant Pot (or stovetop!).
This Instant Pot Curry is definitely in the top 5 when it comes to curry recipes for me! I had a lot of extra pumpkin puree on hand and decided that I wanted to create something savory. The result?? This super rich and creamy curry will undoubtedly knock your socks off with its perfect textures and flavors! This vegan curry makes a most delightful cozy and comforting meal when served alongside some rice, quinoa, or gluten-free naan. I hope you love it as much as we do!
Instant Pot Curry
This Pressure Cooker Pumpkin Chickpea Sweet Potato Curry is:
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Rich, creamy, and flavorful.
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Super easy to make.
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Packed with wholesome, nutrient-dense ingredients.
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Great served right away, or as (most excellent) leftovers or meal prepping.
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Vegan, dairy-free, soy-free, nut-free, refined sugar-free, and gluten-free.
What Ingredients are Needed to Make Instant Pot Pumpkin Curry?
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Onions, garlic, coconut oil.
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Spices.
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Sweet potatoes.
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Chickpeas.
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Pumpkin puree.
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Lemon juice.
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Coconut milk, coconut sugar.
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Cilantro.
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Salt.
Note: for full recipe amounts and ingredients, refer to the full recipe card towards the bottom of this page.
How to Make Instant Pot Sweet Potato Curry with Pumpkin and Chickpeas – Step by Step
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Prep ingredients.
2. Saute onion and garlic.
3. Add spices. Saute.
4. Add coconut milk and pumpkin.
5. Stir well.
6. Add sugar, chickpeas, and sweet potato. Stir well.
7. Add water. Stir well.
8. Cook on manual high pressure for 8 minutes. Quick release and stir in lemon, salt, and cilantro.
9. Serve and enjoy!
Top Tips for making Instant Pot Chickpea Curry with Pumpkin and Sweet Potatoes
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Good Pumpkin
Be certain to use a pumpkin puree without any added ingredients — just straight pumpkin! I love the pumpkin puree from Thrive Market.
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Choose Your Acid
If you do not have lemon juice handy, lime juice or apple cider vinegar are both suitable replacements!
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A Touch of Sweet
I find coconut sugar to add the perfect balance of sweetness, but it can be omitted if need be, or any granulated or liquid sweetener of choice can be used in its place. For a sugar-free version, I love this sugar-free sweetener.
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Store It
This delicious curry keeps well in airtight containers in the refrigerator for up to one week. To reheat simply place in the Instant Pot on saute mode and stir until warmed throughout or over the stovetop on medium heat.
Common Recipe Questions – Instant Pot Curry
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Can I use regular potatoes instead of sweet?
Yes! No further adjustments necessary.
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I don’t like cilantro. Can I use something else?
Yes! I highly recommend a mix of fresh parsley and fresh mint as a replacement.
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What kind of Instant Pot do you make this in?
I use an Instant Pot Duo Plus 60, and I love it! I’ve never once encountered a burn error message or anything else troublesome with it!
More Electric Pressure Cooker Curry Recipes
Instant Pot Lemony Red Lentil & Chickpea Curry (Vegan, Gluten-Free)
Green Lentil Curry (Instant Pot + Stovetop)
Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)
Vegan Instant Pot Butternut Squash Curry (+ Stovetop Instructions)
Spicy Coconut Red Lentil Dal (Instant Pot + Stovetop)
Sweet Potato Curry with Chickpeas + Pumpkin (Instant Pot + Stovetop)
Ingredients
- 1 tablespoon coconut oil
- 1 onion chopped
- 4 garlic cloves minced
- 1 tablespoon curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 13-14 oz can full fat coconut milk
- 1 15 oz can pumpkin puree
- 1 1/2 cups cooked chickpeas 245 grams
- 2 medium sweet potatoes or 3 small sweet potatoes cubed (260 grams)
- 1 tablespoon coconut sugar
- 1/2 cup water 118 ml
- 1/2 teaspoon lemon juice
- 1/4 cup chopped cilantro 15 grams
- sea salt or pink salt to taste
Instructions
- Instant Pot Instructions
- Press the saute button on your electric pressure cooker. Add oil, onion and garlic. Saute for 3 minutes, stirring frequently.
- Add spices, curry powder through black pepper. Stir and saute for 2 minutes longer.
- Add coconut milk and pumpkin puree. Stir until well combined.
- Add chickpeas, sweet potatoes and sugar. Stir.
- Add water, stir.
- Place lid on, close steam vent, and put on manual high pressure for 8 minutes.
- Quick release pressure, stir and add lemon juice and cilantro. Salt to taste.
- Optionally top with extra fresh chopped cilantro before serving. Enjoy!
Stovetop Instructions- In a pot over medium heat, saute onion and garlic in oil for 3 minutes.
- Add spices, saute 2 minutes longer.
- Add coconut milk and pumpkin. Stir until well mixed.
- Add chickpeas, coconut sugar, and sweet potatoes. Stir.
- Add 1 ½ cups water. Stir.
- Bring to a boil, cover, reduce to a simmer.
- Simmer for 15 minutes or until all is tender and creamy, adding more water if necessary during cooking.
- Turn off heat, stir in lemon and cilantro. Salt to taste.
- Serve and enjoy!
I made this using the stovetop method and enjoyed it quite a bit. I made one important change though: I didn’t add any water. I think if I had, it would’ve been way too soupy and it probably wouldn’t have any flavor. (The spice flavors were fairly subtle even without adding any water). I worried that having both sweet potato and pumpkin might be too sweet, but I found that it worked, and I did add the coconut sugar as well. Would definitely make this again.
Tried it. It was a little too bland for me so I had to add two vegetable bullion cubes which made it Soo good.
I used maple syrup instead of sugar. I also did this in stovetop since I don’t have an instant pot. Will definitely make again. Muah
I made this recipe and loved it. Since I’m Indian, chick peas and pumpkins are a part of our daily cuisine ( almost daily 😋). I do feel however that add 3 mains ingredients chickpeas, pumpkin and sweet potatoes makes this a heavy dish. I also tried this recipe with only chickpeas and sweet potatoes ( omitted pumpkin) and it was just as good. The coconut cream / milk is what gives it that thick creamy consistency. Totally loved it. Thank you for sharing 🥰
This recipe looks great but I can’t get hold of pumpkin puree easily in my country. Can I use fresh pumpkin? How would I cook it for this recipe?
You can! You can boil or bake pumpkin until it is tender and soft and then you can mash it with a fork or blend with a blender to make a puree for this recipe. I hope this helps! 🙂
I feel like I should finally leave a comment…I’ve made this DOZENS of times! It’s on regular rotation in my house, absolutely love it. Thank you!
Hi Jen! It makes me so happy to hear that you’ve been enjoying this recipe! Thank you so much for taking the time to stop by and share. 🙂
Kristen~ Making this weekend! I have all the ingredients and can’t wait to try it. I love making IP meals with these ‘fall’ ingredients + have made very similar with various squashes + sweet taters.. Will enjoy it with the pumpkin puree, for sure! Thanks!
In love with curry and recipes like this have been on repeat for months! I’ve done sweet potato, pumpkin, and butternut squash but never thought to pair pumpkin and sweet potatoes or use pumpkin puree. Trying this next time!
I hope you love it!
This meal is OUTSTANDING! I feel healthier for having eaten it and it was fun to make!
Thank you so much for sharing! I’m so happy you enjoyed it. 🙂