Chickpea curry was not something I would have expected my family to enjoy, but with the right spices and flavors, they completely finished off this dish!
What’s more, you can cook the curry and rice at the same time in this recipe, using something called the pot in pot technique.
First heat up your oil and start sautéing the larger spices to draw out their flavor.
Then add in onion and cook until glossy.
Next, add in ginger and garlic. You can use fresh ginger and garlic or use ginger garlic paste. I’m using homemade ginger garlic paste which I store in the freezer, hence it being shaped like a bar of soap.
Keep fryin’ the onions, ginger and garlic some more…
Then add in your powdered spices. Kudos to my husband for helping me take all the prep photos for this recipe, what a huge help that was!
Next add in the tomato paste and mix it into the onions well.
Add in the cubed sweet potatoes.
… and mix mix mix.
Finally add in the chickpeas.
Get it all stirred up evenly.
I added some curry powder too.
Then add the water. Gotta add water to make this yummy chickpea sweet potato curry!
Then place a wire rack on the curry, and set your bowl of rinsed rice and water on top. Now it’s ready to be pressure cooked!
Instant Pot Pro Tip: Use a designated silicone ring for spicy foods. You can get a pack of extra rings in 3 colors on Amazon. I use different rings for spicy, sweet, and savory dishes and it really helps keep the flavors where they belong.
Once your lid is on and the valve is set to sealing, pressure cook it for 9 minutes at high pressure.
When it’s done, do a quick release (or natural if that’s your thing). Your rice will be fully cooked…
…and your chickpea curry will be all cooked up perfectly as well. As you stir it, the sweet potato will fall apart somewhat into the liquid, thickening it up.
You can top it with some fresh cilantro if you like to be fancy.
I hope you enjoy this chickpea curry!! More Vegan Curry Recipes You’ll Love
Vegan Curry – 10 Easy Vegan Curry Recipes You Need To Try
4 Tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 2 tsp coriander 2 tsp turmeric 1 tsp garam masala 1/2 tsp cinnamon 1 cup onion diced 2 Tbsp ginger 2 Tbsp garlic 1/2 cup tomato paste 5 cups water 2 cups chickpeas 4 sweet potatoes chopped fresh cilantro optional, for garnish For The Rice 4 cups rice rinsed 4 cups water
Set the Instant Pot to sauté mode for 5 minutes. Add in the oil and let it heat up, then add in the mustard seeds and cumin seeds and stir until they are fragrant. Then add onion, ginger, and garlic and stir to sauté. Add in the powdered spices and cook another 30 seconds or so. Mix in the tomato paste, then pour in the 5 cups of water. Place a wire rack on top of the curry mixture, and place a metal bowl containing the rinsed rice and 4 cups of water on top of that. Close the lid on the Instant Pot, seal the valve, and cook at high pressure for 9 minutes. Do a quick release when done.
While the curry is cooking, you can make some additional dishes to accompany the curry such as
pakora or naan.
Calories: 555 kcal | Carbohydrates: 105 g | Protein: 13 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 189 mg | Potassium: 680 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 9491 IU | Vitamin C: 9 mg | Calcium: 92 mg | Iron: 3 mg
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