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Instant Pot Sweet Potato Curry

By Manali

5 from 15 votes

Jun 07, 2018, Updated Jun 19, 2018

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. 

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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.

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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!

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.

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.

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

If you’ve tried Instant Pot Sweet Potato Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram, Pinterest and Twitter to see what’s latest in my kitchen!

Instant Pot Sweet Potato Curry

5 from 15 votes

By Manali

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 3

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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. 

Ingredients 

1x2x3x

• ▢ 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 

• 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.
• 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.
• Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.
• Now add 1/4 - 1/2 cup water to the pot and stir.
• Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.
• 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. 
• Open the pot and press the saute button. Add the chopped greens and stir.
• Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon/lime juice.
• Garnish with cilantro and serve the sweet potato curry with brown rice!

Nutrition

Calories: 235kcal, Carbohydrates: 14g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Sodium: 825mg, Potassium: 204mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3760IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Asian

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