This is the most delicious and easy Vegan Instant Pot Curry using lots of sweet potatoes, chickpeas, fresh spinach, red curry paste, curry spices, coconut milk and tomato sauce for the creamiest, most amazing depth of flavor! This vegan gluten-free curry will become an instant favorite! Only 8 main ingredients needed!
VEGAN INSTANT POT CURRY
I’m here with another vegan instant pot recipe. You’ve loved the Vegan Instant Pot Italian Pasta, so I think you will love this one, too. Y’all know my love for curry is strong, so naturally I had to create a Vegan Instant Pot Curry. I went with a sweet potato curry since I love sweet potatoes the most out of any food on the planet. I think sweet potatoes are the best in curry because they are so naturally sweet. Sweetness balances out the strong spices and kick of heat beautifully. It just won’t have the same effect using regular potatoes here.
Let me tell you. This is probably my favorite curry I’ve ever created. That is saying a lot, considering I have many delicious vegan curry recipes here on my blog. I had to make it a couple of times to get the flavors just right and balanced the way I think a curry tastes best and it is phenomenally delicious! I cannot do bland curries. I need loads of flavor. This one delivers big time.
It is creamy, rich, wonderfully spiced, thanks to my Homemade Curry Powder (although, store-bought is fine too) and the right amount of red curry paste, coconut aminos, tomato sauce and coconut milk. I have made it with both chickpeas and without. So, if you want that extra boost of protein, add the chickpeas.
INGREDIENTS NEEDED
- Red Onion
- Red curry paste: I use the vegan Thai Kitchen brand.
- Curry powder: I use my own Homemade Curry powder but store-bought is fine.
- Garam Masala: Optional, so if you don’t have it, don’t stress. But it does add another level of amazing flavor, so add it if you can!
- Canned lite coconut milk: I love the Thai Kitchen brand. It is nice and creamy and not watery, but also much less fat than the full fat kind. It is more watery than full-fat, which is important here, since the instant pot needs the liquid. It turns out plenty creamy and rich, as you can see in the photos!
- Coconut aminos: This adds some sweetness and umami flavor as well to the curry.
- Sweet Potatoes
- Chickpeas
- Tomato sauce: Good curries need some form of acidity to balance all the flavors. Otherwise, it can taste a bit one note. Tomato sauce does this beautifully here. In the photo below I accidentally put tomato paste in it, that is not correct, you definitely need tomato sauce/puree.
HOW TO MAKE VEGAN INSTANT POT CURRY
Step 1: Have all ingredients chopped, measured and ready to go before beginning, as the meal is very quick.
Step 2: Cook the red onion with 1/4 cup water for 5-8 minutes on the saute setting until tender and they begin to caramelize. Turn off the saute mode.
Step 3: Add the spices, curry paste, coconut aminos and tomato sauce to the IP and stir around for 30 seconds to release their aromas.
Step 4: Add the coconut milk, 1/4 cup water, sweet potatoes and chickpeas and stir very well.
Step 5: Pressure cook on high for 3 minutes. It will take about 10 minutes to come to pressure before the 3 minutes starts to count down. Once the IP beeps several times, it is done. Turn off the IP and do a quick manual pressure release until the float valve drops. Remove the lid and stir the curry around well.
If using, stir in the spinach. Let it sit 5 minutes before serving as is, or with grain of choice.
MORE VEGAN CURRY RECIPES THAT YOU’LL LOVE
- Easy Vegan Chickpea Curry
- Vegan Sweet Potato, Chickpea and Spinach Coconut Curry
- Lazy Red Lentil Curry Soup
- Vegan Thai Green Sweet Potato Curry
- Easy Vegan Creamy Curry Rice Soup
- Vegan Cauliflower Curry Soup
- Sweet Potato and White Bean Curry Soup
- Vegan Red Pepper Curry Bowl
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Vegan Instant Pot Curry
This is the most delicious and easy Vegan Instant Pot Curry using lots of sweet potatoes, fresh spinach, red curry paste, curry spices, coconut milk and tomato sauce for the creamiest, most amazing depth of flavor! This vegan curry will become an instant favorite! Only 8 main ingredients needed!
INGREDIENTS
- 1 cup (160g) finely diced red onion + 1/4 cup water
- 2 1/2 teapoons curry powder (I used my homemade blend)
- 1/2 teaspoon garam masala (optional, but recommended if you have it)
- 1/4 teaspoon fine sea salt
- 2 tablespoons (30g) red curry paste (I used the vegan Thai Kitchen brand)
- 2 tablespoons (30g) coconut aminos
- 1/2 cup (120g) tomato sauce/puree (this is just cooked pureed tomatoes also called passata)
- 1/4 cup (60g) water
- 4 heaping cups (480g) peeled & chopped sweet potato 3/4 - 1 inch chunks (make sure they are not larger than 1 inch or they will not soften)
- one 15 oz can chickpeas, drained & rinsed (or 1 1/2 cups cooked)
- one 13.6 oz can canned "lite" coconut milk (I use and recommend the Thai Kitchen brand because it's very creamy and not watery)
- 4 large handfuls (90g) fresh spinach leaves (optional)
- Optional garnish Lime wedges and toasted cashews
- I use this scale.
- I use this Instant Pot.
INSTRUCTIONS
STOVE TOP DIRECTIONS LISTED BELOW UNDER NOTES.
Have all the ingredients prepped and measured and ready to go, as this moves quickly. To a bowl, mix the curry powder, garam masala, (if using), salt, curry paste, coconut aminos and tomato sauce until well combined. You will be adding this mixture after the onions are cooked to briefly saute it, as this step will infuse the overall flavor, so don't skip.
Add the red onion, a pinch of salt and 1/4 cup water to the instant pot and turn to normal saute setting. Cook for 5-8 minutes, stirring often until the onions are tender and caramelize (starts to turn brown), stirring a few times during the process for even cooking. Add only tiny amounts of water as needed to keep the onion from sticking/burning. Turn off the saute mode.
Add the mixed spices and liquid mixture noted from above to the instant pot and stir around for 30 seconds to briefly saute it and release their aromas.
Add the coconut milk, 1/4 cup water, chopped sweet potatoes and chickpeas. Stir until it is thoroughly mixed. Make sure to press any potato chunks down into the liquid if they are rising above.
Cook on high pressure by selecting either manual or pressure cook and set the time to 3 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 3 minutes. So stay close by. It will beep several times once the 3 minutes is up. Turn off the IP. Do a manual quick release of any remaining pressure, using a pot cover to protect your hand. Make sure to never stand too close to the steam vent. The float valve will drop down once all the pressure is released.
Remove the lid and stir the mixture around for a minute. If using, stir in the spinach. Let it sit about 5 minutes, as it will cool it down enough to eat and thicken up slightly. Serve as is or over white rice or grain of choice. Garnish with toasted cashews and fresh lime juice and dairy-free yogurt, if desired. For presentation, my little trick if you don't have basil, parsley or cilantro (typical garnish), I get extra spinach leaves, stack them on top of each other, roll them up tightly and slice them horizontally, like you would chiffonade basil. It makes for a gorgeous, inexpensive and convenient garnish!
NOTES
- COCONUT MILK: Make sure you are using "lite" coconut milk. Not full fat. Reason being, the instant pot needs the more liquid consistency of the lite coconut milk. Using full fat is way too thick and will cause burn messages on the IP and for the potatoes not to cook fully through. I even tested this with homemade cashew milk and it simply would NOT work. I kept getting burn errors because cashew milk (homemade thickens up way too much while it heats and it burned on the bottom).
- The Thai Kitchen brand is what I always recommend. As you can see from the photos, it turns out incredibly creamy and rich, not watery or too thick. I also like the Sprouts lite coconut milk brand as well. DO NOT use the Polar brand, it is all stabilizers/additives, not pure coconut milk and won't work.
STOVE TOP DIRECTIONS
- Follow step 1 first by having ingredients chopped/ready to go. As well, have the tomato, curry mixture premixed as listed.
- Add the red onion, a pinch of salt and 1/4 cup water to a large deep sauce pan over medium heat. Simmer 10 minutes, stirring occasionally until the onion caramelizes (starts to turn brown). Add tiny amounts of water only as needed to prevent burning.
- Add the premixed curry paste, spice mixture to the pan and stir constantly for 30 seconds to release their aromas. This gives lots of depth of flavor by cooking this base first.
- Add the coconut milk, 1/4 cup water and sweet potatoes. Stir very well until fully mixed. With the heat at medium, bring to a simmer, cover with a lid and simmer for 10 minutes. The potatoes should be almost tender at this point.
- Add the beans and reduce the heat to medium-low, cover again and cook another 5-10 minutes until the potatoes are fully tender and the curry has thickened some and become creamy. It should be nice and saucy, but creamy. You do not want to cook away all that yummy sauce. Turn off the heat and stir in the spinach (if using). Follow step 6 above for garnish tips.
I can’t wait to make this! You never disappoint with your recipes!!! Thank you for making WFPB cooking so easy and delicious!
That is so kind of you to say Debby! Please let me know after you make it!
It was absolutely delicious! Directions were spot on and it was a big hit with my husband. I added spinach/baby kale mixture and served over rice.
It was absolutely delicious! Directions were spot on and it was a big hit with my husband. I added spinach/baby kale mixture and served over rice.
I’m a curry lover, too! I don’t have an Instapot…would you suggest following the same basic directions but use full-fat coconut milk to cook on the stove top or crockpot?
I’ve updated the Recipe with Stove Top directions now!
I don’t have an instant pot. I’m hoping you can help me make this delicious sounding recipe on a stovetop in a Dutch oven.
Any assistance would be more than appreciated
Thanks so much for your consistently richly flavored recipes
I’ll make it this week and update the recipe. In the meantime, I posted several sweet potato and curry recipes right above the recipe card that are all made on the stove top.
I’ve updated the Recipe with Stove Top directions now!
Could you do instructions for making it without an insta pot. It looks really good. Thank you
I’ll make it this week and update the recipe. In the meantime, I posted several sweet potato and curry recipes right above the recipe card that are all made on the stove top.
I’ve updated the Recipe with Stove Top directions now!
Hi, if I wanted to make this, could I use another plant based milk and add coconut extract in it’s place? And could I make this in a slow cooker too?
thanks
I do not own a slow cooker, it’s very different than an instant pot (which cooks in just 3 mins) so I’m afraid I can’t give advice on that. You can always try it. Just not sure how it would thicken up the same way. You could try another creamy milk like soy or oat I guess? I’ve not tried those though so I’m not sure how they will compare in creaminess. Let me know if you try it. No need to add coconut extract.
Hi Brandi!
I just wondered if you’ve ever tried Ocean’s Halo “No Soy” sauce? I’ve found it at Whole Foods and a local grocery store. I like it much better than coconut aminos and it tastes pretty close to soy sauce without the soy. I use it for a soy sauce or amino sub all the time. Looking forward to trying this as well as your other instant pot recipes! Thank you for creating delicious and healthy vegan recipes! 🙂
Hi Terri! I actually do not find coconut aminos to taste at all like soy sauce, it’s much sweeter and not nearly as salty. I’ve never tried the one you mentioned, but if you love it, and it’s not overly salty, give it a try!
I love your recipes, but I don’t have an Instant Pot, even though I have just about every other kitchen gadget under the sun. I just don’t think it would be helpful for my particular lifestyle, though I can see how it could be great for others. I assume you’re doing more IP recipes because that’s what a lot of your readers have requested, but please don’t forget about the rest of us!
Oh don’t worry, I’ve only posted 2 IP recipes, but will of course continue to post regular recipes as well. So glad you love my recipes, thank you!
I’ve updated the Recipe with Stove Top directions now!
Made this recipe last night …. Outstanding !!
Fabulous flavor and very filling !
I’m very new to the IP … this recipe was a dream to put together !
Thank you for such ahhmazing, healthy recipes!
Thrilled to hear this, thank you so much Laurie for making it so quickly and sharing your photo on Facebook!
Oh my goodness….tonight’s dinner was amazing!! Tried @thevegan8 Instant Pot Curry (sweet potatoes, red onions, chick peas and spinach) accompanied with oven roasted cauliflower and broccoli. The BEST curry we have had!
That’s so amazing to hear Allyson!!
Brandi this was absolutely the best. We had this tonight. Definitely adding to our rotation of delicious meals.
So so happy to hear this was the best Coletha! Your pic of it on IG was beautiful!
First off, I cannot tell you how happy I am that you are FINALLY getting into the IP game. The recipe..it has really great flavor with all the spices happening and it’s so fast. I had to use ingredients I had on hand and it turned out fantastic even with the subs. I added frozen cauliflower fo added veggies, used a can of tomatoes (no sauce on hand) and cooked all in a little water. Then I added soy milk and spinach after cooking. We finished the whole recipe in one sitting. Thank you so much 💓😘.
I’m SO glad to have an IP too, lol, finally!! You were right, totally obsessed with it! So glad y’all enjoyed the curry!!
Yum! This was delicious and easy to make. I couldn’t find red curry paste, so I used yellow curry paste + a little bit of red chile paste for color and spice.
So glad you enjoyed it, thanks Iris!
This recipe was DELISH! The hubs and I both went back for seconds.
Woohoo, going back for seconds is the seal of approval! Haha!
I am very excited to try this!!! My local Whole Foods always used to carry the lite coconut milk from Thai Kitchen but now they don’t have that brand at all. Went to sprouts and all they have is the full fat coconut milk from Thai Kitchen. If I use soy milk instead do you know how many cups is equal to one can of coconut milk?
Hi! Use 1 3/4 cups worth!
Just WOW! This curry is amazing! So flavoursome and creamy! So easy to make and just all round incredible!! Will definitely be a regular in my house! Thank you 😊
That is so amazing to hear this feedback, thank you Claire!
Wonderful recipe and like all the helpful hints that you give that explain why an ingredient is used. I usually add to a recipe extra veggies and did here as well and it worked out -showing its versatility. I added some pre roasted cauliflower and some tofu -so did less sweet potato to make up for that–but did add 14 ounce can diced petite tomato instead of sauce–love all the garnish–Thai basil, spinach, cashews, lime, Used my pressure cooker. Really goes together pretty fast. Thank you
I’m so happy you enjoyed this recipe and love the garnishes I’ve chosen, thank you Frances!
This recipe was absolutely delicious! Not only that but it was so easy to prep and the instant pot did all the work in such a short amount of time! I was amazed. It made for great leftovers too. Thank you for such a great recipe!!