Chickpea Curry with Sweet Potatoes (Vegan).
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.
Recipe
Chickpea Curry with Sweet Potatoes
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.
Ingredient batch: 3× original. Base yield: 8 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24 servings
- Prep
- 10 minutes
- Cook
- 9 minutes
Ingredients
- 177 mL oil (volume measure)
- 15 mL mustard seeds (volume measure)
- 15 mL cumin seeds (volume measure)
- 30 mL coriander (volume measure)
- 30 mL turmeric (volume measure)
- 15 mL garam masala (volume measure)
- 7.4 mL cinnamon (volume measure)
- 710 mL onion diced (volume measure)
- 89 mL ginger (volume measure)
- 89 mL garlic (volume measure)
- 355 mL tomato paste (volume measure)
- 3549 mL water (volume measure)
- 1420 mL chickpeas (volume measure)
- 12 sweet potatoes chopped — count retained
- fresh cilantro optional, for garnish — original amount unchanged; adjust manually — count retained
For The Rice
- 2839 mL rice rinsed (volume measure)
- 2839 mL water (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.
- 4 Tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp coriander
- 2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 cup onion diced
- 2 Tbsp ginger
- 2 Tbsp garlic
- 1/2 cup tomato paste
- 5 cups water
- 2 cups chickpeas
- 4 sweet potatoes chopped
- fresh cilantro optional, for garnish
- 4 cups rice rinsed
- 4 cups water
Instructions
- Set the Instant Pot to sauté mode for 5 minutes. Add in the oil and let it heat up, then add in the mustard seeds and cumin seeds and stir until they are fragrant. Then add onion, ginger, and garlic and stir to sauté. Add in the powdered spices and cook another 30 seconds or so.
- Mix in the tomato paste, chickpeas, and sweet potatoes, then pour in the 5 cups of water.
- Place a wire rack on top of the curry mixture, and place a metal bowl containing the rinsed rice and 4 cups of water on top of that.
- Close the lid on the Instant Pot, seal the valve, and cook at high pressure for 9 minutes. Do a quick release when done. Garnish with fresh cilantro if desired.
Notes
While the curry is cooking, you can make some additional dishes to accompany the curry such as pakora or naan.
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Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.
Chickpea curry was not something I would have expected my family to enjoy, but with the right spices and flavors, they completely finished off this dish!
What's more, you can cook the curry and rice at the same time in this recipe, using something called the pot in pot technique.
Kudos to my husband for helping me take all the prep photos for this recipe, what a huge help that was!
More Vegan Curry Recipes You'll Love
Vegan Curry – 10 Easy Vegan Curry Recipes You Need To Try
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