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: Fri, 21 Aug 2026 03:17:51 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
29
High
Nutrition per serving
Calories459.6 kcal (23%)
Total Fat23.3 g (33%)
Carbs57.5 g (22%)
Sugars14.8 g (16%)
Protein10.4 g (21%)
Sodium795.7 mg (40%)
Fiber10.4 g (37%)
% 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
