
By minimalistbaker.com
Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)
Instructions
Prep:20minCook:25min
Rich and creamy roasted red pepper curry sauce with hearty sweet potatoes and chickpeas. Plant-based, Instant Pot friendly, and just 10 ingredients required!
Updated at: Thu, 27 Mar 2025 14:08:17 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
28
High
Nutrition per serving
Calories418.6 kcal (21%)
Total Fat19.6 g (28%)
Carbs56.1 g (22%)
Sugars14 g (16%)
Protein9.5 g (19%)
Sodium709.1 mg (35%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

1 cuproasted red peppers

1 x 14.5 ozcan diced tomatoes

1 x 14 ozcan full-fat coconut milk
or for a less rich curry, sub light coconut milk

1.5 Tbspcurry powder
DIY, or store-bought

1 tspsea salt

¼ tspblack pepper
optional

¼ cupwater
or use 1 tablespoon or 15 ml avocado, coconut, or olive oil

300gwhite onion
large, diced, 1 onion yields ~2 1/2 cups or diced

5 cupssweet potatoes
cubed, cut into 1/2-inch cubes

3 clovesgarlic
large, minced

2 Tbspfresh ginger
finely chopped

1 x 15 ozcan chickpeas
drained and rinsed

1 handfulsbaby spinach
optional

coconut rice

cilantro

lime wedges

jalapeño
thinly sliced
Instructions
View on minimalistbaker.com
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Notes
7 liked
1 disliked
Go-to
Easy
Delicious
Moist
Makes leftovers