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Easy Vegan Sweet Potato & Chickpea Curry (Instant Pot or Slow Cooker)


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Easy Vegan Sweet Potato & Chickpea Curry (Instant Pot or Slow Cooker)
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Easy Vegan Sweet Potato & Chickpea Curry (Instant Pot or Slow Cooker)

Boy do I love a curry and I am always looking for an excuse to use my Instant Pot.  Such a time saver!  This recipe for Vegan Sweet Potato and Chickpea Curry can also be prepared in a slow cooker.  The Instant Pot version took only about 30 minutes total including prep.  Perfect for a tasty week night dinner.  If you have been afraid to use an instant pot I encourage you to give it a go.  This is not your grandma's pressure cooker.  You remember the sizzling, steaming, terrifying beast that used to sit on her range?  The Instant Pot is safe and user friendly and honestly one of the best purchases I have ever made.  Amazon has a sweet deal with free shipping HERE

Ingredients

  • 1/2 to 3/4 Cup Veggie Broth
  • 1 LargeJalapeño (with seeds for spicy, without seeds for less so)
  • 1 Medium Yellow Onion Chopped
  • 4 Garlic Cloves Finely Chopped
  • 1 28 Ounce Can Crushed Tomatoes
  • 1 TSP Ground Ginger
  • 2 TSP Curry Powder
  • 1/2 TSP Garam Masala
  • 1/2 TSP Cumin Powder
  • 1 TSP Turmeric
  • 1/2 TSP Himalayan Salt
  • 2 Large Sweet Potatoes Cubed
  • 1 1/4 cup Water
  • 2 15 Ounce Cans Chickpeas drained and rinsed
  • 1/2 Cup Lite Coconut Milk
  • 2 Tablespoons Chopped Cilantro

Instructions

  1. Instructions for Instant Pot:
  2. Turn IP onto Sauté.  When hot add onion, garlic, Jalapeño and about 1/2 cup veggie broth.  Sauté veggies just until tender adding more veggie broth if absorbed.
  3. Add all remaining ingredients except coconut milk.  (You will add this after cooking).  Stir to combine.
  4. Set Instant Pot on Manual High Pressure for 8 Minutes.  Then do a natural release for 10 minutes followed by a quick release.
  5. Stir in coconut milk.
  6. Enjoy over rice or quinoa.
  7. Instructions for Slow Cooker:
  8. Omit 1 Cup Water.  Total water 1/4 cup.
  9. On stovetop in a medium sauce pan add onion, garlic, Jalapeño and about 1/2 cup veggie broth.  Sauté veggies just until tender adding more veggie broth if absorbed.
  10. Add Vegetables and all other ingredients to slow cooker except coconut milk.  (You will add this after cooking).
  11. Cook on high for 3 hours.
  12. Stir in coconut milk.
  13. Enjoy over rice or quinoa.
Nutrition label for Easy Vegan Sweet Potato & Chickpea Curry (Instant Pot or Slow Cooker)
https://fiftyfitamazing.com/savory-recipes/easy-vegan-sweet-potato-chickpea-curry-instant-pot-or-slow-cooker/

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