This instant pot sweet potato curry is great for an easy, weeknight one pot dinner that takes less than 30 minutes. Sweet potatoes, kale and kidney beans simmer in a creamy coconut and tomato curry base that's been perfectly seasoned with warming seasonings.
There's nothing like a quick and easy curry in the instant pot. This is great for those nights when you want something warm, healthy and comforting but don't want to spend a lot of time cooking.
Let the pressure cooker do all of the work for you. Also check-out my Chickpea and Potato Curry that can be made either in an instant pot or the stove-top.
If you'd like more delicious sweet potato recipes, check out these Easy Air Fryer Sweet Potato Cubes, Sweet Potato and Lentil Soup, Fudgy Sweet Potato Brownies, Sweet Potato and Black Bean Tacos and this Vegan Sweet Potato Breakfast Hash next.
❤️ Why you'll love this recipe
- thanks to the kale, beans and nutrition packed sweet potatoes, this recipe has a lot of vitamins, minerals, plant based protein and fiber.
- it's vegan, vegetarian and gluten free
- it's a simple, one pot, weeknight dinner
- super satisfying and flavorful.
- It takes less than 30 minutes to make and it's hands off cooking because it's in the instant pot
🧂Ingredients and substitutions
- Sweet potatoes - I use one large sweet potato or two smaller ones. I peel the skins off because I don't like the texture.
- Kidney beans - chickpeas also go well in this, I just really love the flavor combination of kidney beans with sweet potatoes.
- Canned diced tomatoes - fresh tomatoes also work well. Just chop them up.
- Kale - spinach also goes well, but kale doesn't wilt as much as spinach.
- Fresh garlic and red onion - yellow onion also works well.
- Fresh ginger - if you don't have that on hand feel free to use ginger powder.
- Maple syrup - or brown sugar. This helps add just a little bit of sweetness to balance out all of the flavors.
- Spices - I use a blend of garam masala, curry powder, smoked paprika and garlic powder.
- Coconut milk - creamy coconut milk helps make this delicious curry nice and creamy and balances out all of the warming seasonings. I use full-fat coconut milk but you can use lite coconut milk if you want to cut down on the fat. You can also use homemade cashew cream.
- Cilantro - fresh cilantro tastes amazing in this recipe.
- Oil - olive oil or a neutral tasting oil will work. You can also make this oil free by sautéing the onions in vegetable broth or water.
- Lime juice - this helps brighten up the whole curry and adds a nice finishing flavor.
Optional add ins
Feel free to add in whatever veggies you have on hand. Cauliflower, green beans, red bell pepper and peas would all work great.
✏️ Expert tips
To bring out the flavor in the spices even more, toast the spices in the oil with the onions before adding any broth or liquid. This really helps to deepen their flavor. It only takes about 30 seconds.
To prevent the kale from turning dark green and overcooking, Don't add in the kale until after you've released the pressure in the pressure cooker.
For some spice, add in some chili powder or cayenne pepper to add a little bit of a kick if you like spice.
Check out this recipe for homemade kidney beans if you'd like to make your own.
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Set your instant pot to sauté setting on medium heat and add a little oil. After the pot is heated up, add the diced onion and sauté until translucent.
Step two: Add in the spices, ginger and garlic and let the spices toast for about 30 seconds.
Step three: Add in the remaining ingredients, minus the coconut milk and kale. Cover with the lid and set it to seal. Cook on high pressure for one minute then let the pressure release for 5 minutes and open the valve to release the remaining pressure.
Step four: Add in the kale and coconut milk and give it a good stir. Add some lime juice and top it with some fresh cilantro. Serve with your favorite grain of choice and top with a lime wedge.
🔪 Recommended equipment
It's helpful to keep a bowl or a mini compost bin on the counter to put all of the vegetable scraps, so you don't have to keep running to your compost or trash bin.
❄️ Storing and making ahead
Fridge - This will last in an airtight container in the fridge for up to five days. This curry tastes even better the next day as leftovers. This is a great easy curry to make a big batch of and meal prep to have on hand all week.
Freezer - This vegan curry freezes really well. Just let it cool overnight in the fridge and then add it to a freezer safe container. It will last in the freezer for up to three months.
Making ahead - If you'd like to make this ahead, get the onions, ginger garlic and sweet potatoes all chopped up and store them in the fridge until you're ready to cook.
Freezer meal - This makes for a great freezer meal. Just add all of the ingredients to the bag minus the vegetable broth. Push the air out and let it freeze. When you're ready to cook, let it thaw out in the fridge then add to the instant pot with the vegetable broth and cook on high pressure for two minutes. Let the pressure slow release for five minutes then release the pressure valve to quick release the remaining pressure.
♨️ Serving suggestions
This curry goes great served over any type of grain but especially these:
- Basmati rice
- Brown rice
- White rice
- Cauliflower rice
- Chapati bread
- Naan bread
- Homemade Quinoa
❓ Recipe FAQs
Yes! This recipe can be made on the stove top as well. Just follow all of the directions up to the point where you pressure cook the curry.
Instead of pressure cooking, set the curry to a simmer and partially cover with a lid. Let it simmer for about 15 minutes, or until the potatoes are soft. Then add in the kale and coconut milk.
Red lentils would go really well in this, but the cooking time will be a little more. Cook for an extra minute in the instant pot, to ensure they get cooked. Use only ½ cup and add an extra ½ cup of vegetable broth.
More vegan instant pot recipes
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Instant pot sweet potato curry
- 1 tablespoon oil
- ½ red onion (diced)
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon minced ginger (or ½ teaspoon ginger powder)
- 4 cloves of garlic (minced)
- 14 ounces diced tomatoes
- 1 large sweet potato (peeled and cubed)
- ¼ teaspoon salt (or to taste)
- ½ cup vegetable broth
- 14 ounces kidney beans (or chickpeas)
- 1 cup chopped kale
- 1 teaspoon maple syrup (brown sugar)
- 15 ounces canned coconut milk
- serve with rice
- Turn your instant pot to sauté mode and add oil. Add the onions and sauté for 2-3 minutes.1 tablespoon oil, ½ red onion
- Add the spices, ginger and garlic and sauté for one minute.1 tablespoon curry powder, 1 teaspoon garam masala, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 tablespoon minced ginger, 4 cloves of garlic
- Add the rest of the ingredients except the coconut milk and kale. Stir well, making sure to get any caramelized bits off the bottom of the pot. Cover and seal the lid. Cook on high pressure for 1 minute. Let it natural release for 3 minutes, then quick release14 ounces diced tomatoes, 1 large sweet potato, ½ cup vegetable broth, 14 ounces kidney beans, 1 teaspoon maple syrup, ¼ teaspoon salt
- Add in the kale and coconut milk and stir, until the kale starts to wilt. This should take about 3 minutes. Add in some chopped cilantro and serve over rice.1 cup chopped kale, 15 ounces canned coconut milk, cilantro
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.