Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

Name: Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 cup roasted red peppers; 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)); 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; 1-2 large handfuls baby spinach ((optional)); Coconut rice; Cilantro; Lime wedges; Thinly sliced jalapeño

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: Mon, 01 Dec 2025 07:30:48 GMT