Description
A hearty and flavorful curry made with chickpeas and sweet potatoes, perfect for a comforting meal.
Ingredients
Scale
- 14 ounce can crushed tomatoes
- 1 cup water
- 4 cups peeled and diced sweet potato
- 2 cloves garlic (peeled and smashed)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 14 ounce cans chickpeas (rinsed and drained)
- 1 cup canned light coconut milk
- 2 cups fully cooked rice
- Optional: Plain Greek yogurt, pita or naan, and diced cucumber for serving
Instructions
- Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the Instant Pot. Stir.
- Seal and cook on high pressure for 10 minutes. Let naturally release for 5 minutes, then quick release to open.
- Add the coconut milk and puree with an immersion blender.
- Stir in the chickpeas.
- Serve over rice with yogurt, cucumbers, and/or naan or pita as desired.
Notes
- This curry can be adjusted for spice by adding chili powder or fresh chilies.
- Can be stored in the fridge for up to 3 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg