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Instant pot sweet potato curry in a bowl over quinoa.
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5 from 7 votes

Instant pot sweet potato curry

This instant pot sweet potato curry is great for an easy, weeknight one pot dinner. Sweet potatoes and kidney beans are bursting with flavor after simmering in this creamy curry sauce.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 340kcal
Author: Maria

Equipment

Ingredients

  • 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
  • cilantro
  • serve with rice
US Customary - Metric

Instructions

  • 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 release
    14 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

Notes

This will last in an airtight container in the fridge for up to five days. 
This recipe can be frozen. Let it cool in the fridge over night then add it to a freezer safe container. It will keep in the freezer for up to three months. 
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.

Nutrition

Calories: 340kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 223mg | Potassium: 806mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6753IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 5mg