Chickpea Curry with Sweet Potato

by | Feb 1, 2017 | Recipes

This vegetarian curry recipe can be cooked in a snap using the pressure cooker. It can also be slow-cooked if desired. It includes delicious sweet potatoes and protein-packed chick-peas (Garbanzo beans). Add more curry to suit your taste.

Chickpea Curry with Sweet Potato


  • 1 tsp oil or butter
  • 1 medium onion, diced
  • 1 Gala apple, diced
  • 2 tbsp minced ginger
  • 2 garlic cloves, minced
  • ¼ cup mild curry paste or 1 tbsp curry powder
  • 1 sweet potato, peeled and diced into ½-inch (about 2 cups)
  • 2 Bell peppers of your choice, diced
  • 3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
  • 2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
  • ½ cup vegetable broth
  • ½ tsp ground pepper
  • ¼ tsp salt
  • ½ cup lite coconut milk
  • 1 ½ cups spinach leaves, chopped


  1. Heat the oil or butter in pressure cooker over medium heat. Add the onion and cook until soft and golden (about 5 minutes). Add the apple, ginger and garlic, and curry paste or powder and cook for 1 to 2 minutes.
  2. Add the next remaining 7 ingredients. Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilize the pressure and cook for 15 minutes.
  3. Release pressure, stir in the coconut milk and spinach and heat. Serve over steamed rice, naan or cauliflower rice.

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Note: If slow- cooking, complete step one in a large pan and transfer onion curry mixture to slow cooker. Add next 7 ingredients and cook on High for 6 hours until vegetables are tender then stir in coconut milk and spinach.

Copyright 2017, Angela Gustafson, original recipe.