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Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

Rich and creamy roasted red pepper curry sauce with hearty sweet potatoes and chickpeas. Plant-based, Instant Pot friendly, and just 10 ingredients required!
Author Minimalist Baker
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Holding a bowl of roasted red pepper chickpea curry topped with cilantro and limes
4.83 from 39 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 (Servings)
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

ROASTED RED PEPPER SAUCE

  • 1 cup roasted red peppers (from a jar or sub homemade // 2-3 peppers yield ~1 cup)
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14-oz.) can full-fat coconut milk (or for a less rich curry, sub light coconut milk)
  • 1 ½ Tbsp DIY curry powder (or store-bought)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (optional)

CURRY

  • 1/4 cup water (or use 1 tablespoon or 15 ml avocado, coconut, or olive oil)
  • 1 large white onion, diced (1 onion yields ~2 ½ cups or 300g diced)
  • 5 cups cubed sweet potatoes, cut into 1/2-inch cubes
  • 3-4 large cloves garlic, minced
  • 2 Tbsp finely chopped fresh ginger
  • 1 (15-oz.) can chickpeas, drained and rinsed (1 can yields ~1 ½ cups cooked chickpeas)
  • 1-2 large handfuls baby spinach (optional)

FOR SERVING optional

US Customary - Metric

Instructions

INSTANT POT INSTRUCTIONS

  • If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step.
  • To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside.
  • Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low). Add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add the cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant. Turn off the sauté function by pressing "Cancel."
  • Add the roasted red pepper sauce and chickpeas and stir to combine. Seal the lid and pressure cook on normal for 2 minutes. When the timer goes off, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. Remove the lid, add the spinach, and stir until it’s wilted — about 1-2 minutes.
  • Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice.
  • Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.
  • Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for 1 month.

STOVETOP INSTRUCTIONS

  • If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step.
  • To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside.
  • To a large pot over medium heat, add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant.
  • Add the roasted red pepper sauce and chickpeas and stir to combine. Bring to a gentle boil, then lower to a simmer and cook uncovered for 20-25 minutes, stirring occasionally. Reduce heat or cover if it’s splattering. When the potatoes are tender, add in the spinach, stir, and cook until it’s wilted — about 1-2 minutes.
  • Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice.
  • Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.
  • Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for 1 month.

Video

Notes

*Prep time does not include roasting the red peppers (because store-bought work just as well).
*Cook time listed is for cooking in the Instant Pot.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 serving Calories: 277 Carbohydrates: 48.5 g Protein: 6.8 g Fat: 6.6 g Saturated Fat: 4.5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 894 mg Potassium: 762 mg Fiber: 9.1 g Sugar: 12.6 g Vitamin A: 18462 IU Vitamin C: 25 mg Calcium: 97 mg Iron: 2.4 mg