Roasted Red Pepper Chickpea curry

Has entered chat with your new favorite Instant Pot recipe! What are the kids saying? This dish will not go out of style! This rich, comforting dish is inspired by the Coconut Curry from Tarka. It’s packed with Plant-Based flavors.

The perfect sauce for sweet potatoes, chickpeas, and tangy tomatoes (DIY or just easy peasy in a jar!) is created by blending roasted red peppers with creamy coconut milk and warming spices. Add some spinach to this healthy and satisfying dish, perfect for meal prepping, weeknights, or feeding a large crowd. Even better? Just ten ingredients are required. We’ll show you exactly how to do it!

How to make Roasted Red Pepper Curry

This curry begins with the SAUCE! Blend sweet and smoky red peppers with coconut milk, curry, salt, and black pepper (optional).

It’s easy to use curry powder from the store, but our favorite is to make it ourselves. We keep it in stock for everything from golden curry lentil soup to parsnip fries. This recipe is so flexible and only takes 5 minutes to prepare!

After the sauce is ready, we move on to the chickpeas and vegetables using our favorite kitchen appliance for a quick, hands-off dinner: The Instant PPot! We have included stovetop instructions if you don’t own an Instant Pot.

With either method, sauté the sweet potatoes, onion, garlic, and ginger. Add the chickpeas, roasted pepper sauce, and then the garlic. The curry is pressure-cooked for only 2 minutes after sealing the Instant Pot lid. We meant TWO. It’s not a mistake, my friends. Instant Pot is fast!

Ingredients

ROASTED RED PEPPER SAUCE

• 1 cup roasted peppers (from a Jar, or substitute Homemade // 2-3 Peppers yield 1 Cup)
• 1 (14.5-oz.) can diced tomatoes
• 1 (14-oz.) Can full-fat coconut cream (or, for a curry with less richness, use light coconut cream)
• Curry powder 1 1/2 tbsp (or purchased)
• 1 tsp of sea salt
• 1/4 tsp black pepper (optional)

CURRY

• Use one tablespoon of avocado, coconut, or olive oil (15 ml) or 1/4 cup of water
• One large white onion diced (one onion yields about 2 1/2 cups or 300g of diced onion)
• 5 cups cubed sweet potatoes, cut into 1/2-inch cubes
• 3-4 large cloves garlic, minced
• Fresh ginger, finely chopped: 2 tbsp
• 1 (15-oz.) 1 (15-oz.)
• 1-2 large handfuls baby spinach (optional)

Optional FOR SERVING

• Coconut Rice
• Cilantro
• Lime wedges
• Jalapeno thinly sliced

Instructions

Instructions for Instant Pot

• Prepare the roasted red peppers using. If not, continue to the next step.
• Add roasted red peppers and diced tomatoes to a high-speed blender. Also, add curry powder, pepper, salt, and salt (optional). Blend on high speed until smooth and creamy. Set aside.
• On your Instant Pot, turn on the saute feature (to “Normal,” not high or lower). Add the onion, water (or oil), and cook until the onion is softened. This should take about 4-5 mins. Add the sweet potato cubes and continue to sauté for 3-4 more minutes. Add the garlic and ginger, and saute for another minute until fragrant. Press “Cancel” to turn off the saute feature.
• Stir in the chickpeas, roasted red pepper sauce, and roasted red bell pepper sauce. Seal the lid and cook under pressure for 2 minutes. After the timer has gone off, let the pressure naturally release for 10 minutes, and then manually release the remaining tension. Remove the lid and add the spinach. Stir until the spinach is wilted, about 1-2 min.
• Add more curry powder or salt to taste if you prefer a spicy and warm flavor.
• Serve with your choice of rice (coconut rice or brown rice), lime wedges, and cilantro.
• Keep leftovers covered for 3-4 days in the fridge or freezer.

STOVETOP INSTRUCTIONS

• Prepare the roasted red peppers using the recipe. If not, continue to the next step.
• Add roasted red peppers and diced tomatoes to a high-speed blender. Also, add curry powder, pepper, salt, and salt (optional) to the blender. Blend on high speed until smooth and creamy. Set aside.
• Add the onion, water, and oil to a large pot and cook over medium heat until the onion is softened. This should take about 4-5 mins. Add the cubed sweet potato and continue to sauté for another 3-4 minutes. Add the garlic and ginger, and continue to sauté for another minute until fragrant.
• Stir to combine the chickpeas with the sauce of roasted red pepper. Bring to a gentle simmer, then reduce heat to a low boil and cook for 20-25 mins, stirring every so often. If it is splattering, reduce heat or cover. Add the spinach to the potatoes when they are ready. Stir and cook for 1-2 minutes.
• Add more curry powder or salt to taste if you prefer a spicy and warm flavor.
• Serve with your choice of rice (coconut rice or brown rice) and garnished with lime wedges.
• Keep leftovers covered for 3-4 days in the fridge or freezer.