A Flavorful Instant Pot Sweet Potato Curry for a Unique Dish

What kind of recipe is it?

Instant Pot Sweet Potato Curry is a vibrant and nourishing vegan dish that combines the natural sweetness of sweet potatoes with aromatic spices, coconut milk, and colorful vegetables.

Its quick preparation in an Instant Pot allows for a convenient yet flavorful meal, making it perfect for busy individuals or families.

This curry isn’t only comforting and satisfying but also packed with nutrients, appealing to health-conscious eaters, vegetarians, and anyone looking to explore new, exotic flavors in their cooking.

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Ingredients

Ingredient	Quantity
Sweet potatoes	2 large (about 1 lb or 450g), peeled and diced
Coconut milk	1 can (13.5 oz or 400ml)
Vegetable broth	1 cup (240ml)
Onion	1 medium, diced
Garlic	3 cloves, minced
Ginger	1 tablespoon, minced
Bell pepper	1 medium, diced (red, yellow, or green)
Carrot	1 medium, diced
Spinach	2 cups, fresh
Canned diced tomatoes	1 can (14.5 oz or 410g), undrained
Curry powder	2 tablespoons
Cumin	1 teaspoon
Turmeric	1 teaspoon
Salt	1 teaspoon, or to taste
Black pepper	1/2 teaspoon, or to taste
Olive oil	1 tablespoon
Fresh cilantro	For garnish (optional, to taste)
Lime juice	From 1 lime (optional, to taste)

Feel free to adjust the quantities of spices and vegetables based on personal preferences or dietary needs!

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Cooking Steps

Prepare all ingredients (mise en place) by peeling and dicing 2 large sweet potatoes, dicing 1 medium onion and 1 medium bell pepper, and mincing 3 cloves of garlic and 1 tablespoon of ginger. Set aside.
Turn the Instant Pot (6-quart/5.7L) to “Sauté” mode on high heat. Allow it to heat up for about 3 minutes until the display reads “HOT.”
Add 1 tablespoon of olive oil into the pot, swirling to coat the bottom, and sauté the diced onion for 3–4 minutes until soft and translucent (light golden color).
Stir in the minced garlic and ginger, sautéing for an additional 1 minute until fragrant, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the diced sweet potatoes, diced bell pepper, and diced carrot to the pot, stirring to combine with the aromatics.
Cook for 4–5 minutes, stirring occasionally, to slightly soften the vegetables.
Pour in 1 can (400 ml/13.5 oz) of coconut milk and 240 ml (1 cup) of vegetable broth, then add 1 can (410 g/14.5 oz) of undrained canned diced tomatoes, 2 tablespoons of curry powder, 1 teaspoon of cumin, and 1 teaspoon of turmeric.
Stir well to incorporate all ingredients.
Close the lid of the Instant Pot, ensuring the steam release handle is in the sealing position.
Select “Manual” or “Pressure Cook” mode and adjust the timer to 8 minutes on high pressure.
Once cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes before switching the steam release handle to venting to release any remaining pressure, ensuring the pin drops.
Carefully open the lid and stir in 2 cups of fresh spinach, adjusting seasoning with additional salt and pepper to taste.
Allow the residual heat to wilt the spinach for about 2 minutes.
Serve the curry hot, garnishing with fresh cilantro and a squeeze of lime juice if desired. Enjoy the vibrant aroma and creamy texture.

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Variations

Chickpea Sweet Potato Curry: Replace sweet potatoes with 2 cans (800 g/28 oz) of drained and rinsed chickpeas for added protein and texture.
Creamy Coconut Kale Curry: Substitute fresh spinach with 2 cups (80 g/3 oz) of chopped kale, enhancing the dish with a heartier green flavor and extra nutrients.
Red Lentil Sweet Potato Curry: Add 200 g (1 cup) of red lentils along with the sweet potatoes for a protein boost and quicker cooking time.
Spicy Peanut Sweet Potato Curry: Stir in 3 tablespoons (50 g) of natural peanut butter before sealing the Instant Pot for a rich, nutty twist that complements the sweetness of the potatoes.

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Tips on plating and presentation

As you prepare to serve your Instant Pot Sweet Potato Curry, consider how presentation can elevate the dish’s appeal.

I love using a wide, shallow bowl to showcase the vibrant colors. A sprinkle of fresh cilantro or a drizzle of coconut cream adds a nice touch.

Pair it with a lime wedge for brightness, and watch your guests’ faces light up!

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What other dishes can I pair it with?

What else can elevate your meal alongside the Instant Pot Sweet Potato Curry?

I love serving it with fluffy basmati rice or warm naan for a perfect combination.

A side of sautéed greens, like spinach or kale, adds freshness, while a simple cucumber salad offers a revitalizing crunch.

You might even consider roasted chickpeas for extra protein and a delightful texture.

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What drinks can I pair it with?

Ever wondered what drinks would complement the rich flavors of Instant Pot Sweet Potato Curry?

I love pairing it with a revitalizing coconut water or a crisp, citrusy white wine, like Sauvignon Blanc.

For a non-alcoholic option, a ginger-infused sparkling water adds a nice zing.

If you prefer beer, try a light lager; it balances the curry’s richness beautifully.

Enjoy your meal!

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Frequently Asked Questions

Can I Use Frozen Sweet Potatoes in This Recipe?

Yes, you can use frozen sweet potatoes in this recipe! Just remember to adjust the cook time slightly, as they may cook faster. I find they add a great texture to the dish too!

How Long Does the Curry Last in the Fridge?

The curry lasts about three to four days in the fridge. I usually store it in an airtight container, and it still tastes great when I reheat it. Enjoy your delicious leftovers!

Can I Make This Curry Vegan-Friendly?

Absolutely, you can make this curry vegan-friendly! Just swap out any animal products with plant-based alternatives, like coconut milk for cream, and guarantee your spices and vegetables are all vegan. You’ll love it!

What Should I Do if the Curry Is Too Spicy?

If the curry’s too spicy, I usually add a plant-based milk or coconut cream to mellow it out. You could also mix in some diced potatoes to absorb the heat and balance the flavors.

Is This Dish Suitable for Meal Prep?

I often prep this dish ahead of time. It stores well in the fridge and even tastes better the next day, making it perfect for meal prep or busy weeknights when I’m short on time.