Instant Pot Sweet Potato Curry

Sweet Potato Curry made in the Instant Pot! Flavorful, vegan and so good with those roasted cashews on top.

Its just the perfect curry for a quick weeknight meal.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side

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When I was a kid, the only way I ate sweet potatoes was when it was fire-roasted. It was not a preference per se but that was the only way it was eaten in northers parts of India.

At least in my house, mom bought these coal roasted sweet potatoes from the street vendors only during winters and we happily gulped them down.

We never did anything else with them!

But once I moved to the US, I discovered my love for sweet potatoes. They quickly became one of my favorites and I have cooked with them so much over all these  years. I have made soups, salads, tacos, fries tarts, burrito bowl and so much more.

Because I love sweet potatoes so much, I often have few lying in my kitchen. This time around I made an Asian inspired curry using them in my Instant Pot and it turned out so good you guys!

This Instant Pot Sweet Potato Curry has so much flavor that its little hard to believe that it was done in the Instant Pot. I mean complex flavors take little time to develop but this recipe just hits it out of the ball park.

You guys have to try this one!

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side

This Instant Pot Sweet Potato Curry

✓ is spicy with so much flavor!

✓ vegan and can be made gluten-free by skipping soy sauce which is optional 

✓ gets done quickly for a quick weeknight meal

✓ tastes great over brown rice

So what makes this curry so flavorful? It’s the addition of red curry paste along with some smoked paprika and garam masala and touch of sweetness through brown sugar. Explosion of flavors!

I always swear by my trusted Thai Kitchen Red Curry Paste but you may use any brand you prefer. Just make sure it’s vegetarian since a lot of red curry pastes are not.

To make the curry more nutritious, I added some greens at the end. I added a mix of greens but you may spinach or even kale will be good. Adding greens not only makes it nutritious but also adds flavor to the curry.

And not to forget some roasted cashews on top. So good! I love the crunch and texture they bring to the curry. You may of course choose to skip them.

Method – How to Make Instant Pot Sweet Potato Curry Recipe

1- Press the saute button on your Instant Pot. Once it displays hot, add the chopped garlic, ginger, jalapeño along with the sliced onions. Cook for 3 minutes stirring often until onions are softened.

2- Meanwhile in a bowl whisk together coconut milk with red curry paste. Once the onions are done, add the coconut milk + red curry paste mixture to the instant pot and mix.

You may use light coconut milk here.

3- Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.

4- Now add around 1/4 -1/2 cup water to the pot and stir.

step by step process showing how to make sweet potato curry in instant pot

5- Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.

6- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes. Do a quick pressure release.

7- Open the pot and press the saute button. Add the chopped greens and stir.

8- Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon juice.

step by step process showing how to make sweet potato curry in instant pot

Garnish with cilantro and serve the sweet potato curry with brown rice!

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side

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Instant Pot Sweet Potato Curry

Sweet Potato Curry made in the Instant Pot! This vegan curry is packed with flavors with the addition of red curry paste, smoked paprika and garam masala! Serve it over brown rice for a comforting and delicious meal. 

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side
Course Main Course
Cuisine Asian
Keyword sweet potato curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3
Calories: 235 kcal
Author: Manali
5 from 9 votes
Print

Ingredients

  • 1 tablespoon oil, I used avocado oil
  • 3 large garlic cloves, finely chopped
  • 1.5 inch ginger, finely chopped
  • 1 jalapeño , seeded and chopped
  • 1 small white onion, sliced
  • 14 oz can coconut milk, may use light, I used full-fat
  • 2 tablespoons red curry paste, make sure its vegetarian
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt, or to taste
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce, optional
  • 1/4 teaspoon garam masala, optional
  • 1/4-1/2 cup water
  • 2 medium sweet potatoes, 400 grams, cubed into 1 to 1.5 inch pieces
  • 2 cups chopped kale/spinach/mixed greens
  • 2-3 tablespoons broken cashews, roasted
  • juice of 1 lemon or lime
  • cilantro, to garnish

Instructions

  1. Press the saute button on your Instant Pot. Once it displays hot, add the chopped garlic, ginger, jalapeño along with the sliced onions. Cook for 3 minutes stirring often until onions are softened.


  2. Meanwhile in a bowl whisk together coconut milk with red curry paste. Once the onions are done, add the coconut milk + red curry paste mixture to the instant pot and mix. You may use light coconut milk here.


  3. Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.


  4. Now add 1/4 - 1/2 cup water to the pot and stir.

  5. Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.


  6. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes. Do a quick pressure release. 


  7. Open the pot and press the saute button. Add the chopped greens and stir.


  8. Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon/lime juice.

  9. Garnish with cilantro and serve the sweet potato curry with brown rice!

Nutrition Facts
Instant Pot Sweet Potato Curry
Amount Per Serving
Calories 235 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Sodium 825mg 34%
Potassium 204mg 6%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 2g 4%
Vitamin A 75.2%
Vitamin C 17%
Calcium 3.9%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Curry made in the Instant Pot! This vegan curry is packed with flavors with the addition of red curry paste, smoked paprika and garam masala! Serve it over brown rice for a comforting and delicious meal. #vegan #curry #instantpot #sweetpotato #vegetarian

9 thoughts on “Instant Pot Sweet Potato Curry

  1. Just joined a few Facebook Instant Pot pages and this recipe was posted. Saw it and made it for dinner tonight ! SO GOOD !!! Def do over. Our daughter had hers over rice & lentils with a fried egg on the side. We had ours over garlic cauliflower rice topped with two fried eggs. Thank you !

  2. Delicious! The curry flavor is perfectly balanced and the sweet potato was just right after two minutes. I didn’t have cashews on hand, so I used peanuts. I will definitely make this again and again.

  3. We love this curry so much I’ve made it three times in two weeks! I use an entire bunch of kale, an extra sweet potato and add about two cups of chick peas. The lime at the end adds a yummy zing! Thank you so much for the fantastic recipe!

    1. I would probably double everything except the water..Would do it maybe 1.5 times..you can always add more..also the curry paste, don’t double it folks do not eat very spicy ..maybe just 1.5 times..cooking time will remain same.

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