Chickpea Curry with Sweet Potatoes (Vegan)

Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.

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…
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot. #vegancurry #veganindianfood #veganinstantpot #vegandinners #vegansweetpotatocurry #veganrecipes #vegcurry #easyveganrecipes #quickveganrecipes #healthyveganrecipes #vegan
…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.
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot. #vegancurry #veganindianfood #veganinstantpot #vegandinners #vegansweetpotatocurry #veganrecipes #vegcurry #easyveganrecipes #quickveganrecipes #healthyveganrecipes #vegan
You can top it with some fresh cilantro if you like to be fancy.
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot. #vegancurry #veganindianfood #veganinstantpot #vegandinners #vegansweetpotatocurry #veganrecipes #vegcurry #easyveganrecipes #quickveganrecipes #healthyveganrecipes #vegan
I hope you enjoy this chickpea curry!!

chickpea curry recipe
5 from 3 votes

Chickpea Curry with Sweet Potatoes

Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.
Course: Vegan Dinner Recipes, Vegan Instant Pot Recipes
Cuisine: Indian
Diet: Vegan
Keyword: chickpea curry, chickpea curry recipe, chickpea curry sweet potato, chickpea curry vegan, sweet potato curry
Servings: 8 servings
Calories: 555kcal
Author: Shannon Hakala

Ingredients

  • 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

Instructions

  • 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.
Prep Time10 mins
Cook Time9 mins

Notes

  • While the curry is cooking, you can make some additional dishes to accompany the curry such as pakora or naan.

Nutrition

Calories: 555kcal | Carbohydrates: 105g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 680mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9491IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg
Question? Comment? I love to hear from you.Share a comment below or tag me @InstantVeg on Instagram.
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot. #vegancurry #veganindianfood #veganinstantpot #vegandinners #vegansweetpotatocurry #veganrecipes #vegcurry #easyveganrecipes #quickveganrecipes #healthyveganrecipes #vegan

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