Instant pot sweet potato curry

Creamy sweet potato curry

This instant pot sweet potato curry is great for an easy, weeknight one pot dinner that takes less than 30 minutes. Made with a coconut cream and tomato base that’s been perfectly seasoned with warming seasonings and curry powder. Sweet potatoes and kidney beans are bursting with flavor after simmering in this creamy curry sauce. It’s also Vegan, dairy free and gluten free.

Jump to:

• Creamy sweet potato curry
• ❤️ Why you’ll love this recipe
• 🧂Ingredients and substitutions
• ✏️ Expert tips
• 🔪 Recommended equipment
• ❄️ Storing and making ahead
• ♨️ Serving suggestions
• ❓ FAQ’s
• More vegan instant pot recipes
• 📖 Recipe
• Instant pot curry recipe

❤️ Why you’ll love this recipe

• it’s full of fiber, vitamins and minerals thanks to the kale, sweet potatoes and beans.
• it’s vegan, vegetarian and gluten free
• it’s a simple, one pot, weeknight dinner
• It takes less than 30 minutes to make and it’s hands off cooking because it’s in the instant pot

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!

🧂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.
• Salt and black pepper
• Vegetable broth
• Cilantro – fresh cilantro tastes amazing in this recipe.
• Serve over rice
• Oil – olive oil or a neutral tasting oil will work. You can also make this oil free by sauteing the onions in vegetable broth or water.
• Lime juice – this helps brighten up the whole curry and adds a nice finishing flavor.

✏️ Expert tips

To bring out the flavor in the spices even more, I love to sauté them 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.

Don’t add in the kale until after you’ve released the pressure in the pressure cooker. That will help the leafy greens from over cooking and turning a dark green/brown color.

I love waiting to add the coconut milk until the end as well. This helps keep the curry nice and creamy.

🔪 Recommended equipment

A 6-8 quart instant pot will do the trick for this recipe.

It’s also 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
• Quinoa
• Couscous

❓ FAQ’s

More vegan instant pot recipes

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📖 Recipe

Instant pot curry recipe