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a white bowl filled with sweet potato curry on blue backdrop

Sweet Potato Curry with Chickpeas + 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!).
5 from 6 votes
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Course: Entrées, Instant Pot, Vegan
Cuisine: Indian, Instant Pot
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 6 minutes
Total Time: 19 minutes
Servings: 4 servings
Author: Kristen Wood

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!

Notes

Please see the TIPS and QUESTIONS sections above in the post for valuable information.

Nutrition

Serving: 1bowl | Calories: 307kcal | Carbohydrates: 47g | Fat: 11.3g | Fiber: 10.8g
Have you tried this recipe?Please Rate + Comment Below!
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