The Cook Report

  • Recipes
  • Contact
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Dairy Free Recipes

    Vegan Pressure Cooker Coconut Curry with Sweet Potato

    Author: Amy Fulwood | Published: Aug 9, 2018 | Modified: Jul 20, 2023

    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This creamy coconut curry  is so easy and packed with healthy ingredients like sweet potato, broccoli and chickpeas! Plus it's made in the pressure cooker or instant pot and it's suitable for vegans.

    Pressure cookers are perfect for making curries. They're great for throwing everything in and locking in as much flavour as possible. Plus it cuts down on clean up and is so so easy!

    Coconut curry in the pressure cooker on a patterned cloth with bowls in the background

    Hold tight guys, I'm going to talk about the weather. We have had weeks and weeks of warmth and sun but we woke up this morning to rain and a significant drop in temperature. In fact it is thundering and lightening outside my window as I write this.

    So now that it's cooling down we need warm and healthy dinners like this coconut curry and we need them fast. And luckily, just like this vegetable curry, this is made in the pressure cooker so it really can be on the table in a matter of minutes!

    Overhead shot of pressure cooker coconut curry on a wooden tray over a blue background

    As I mentioned before Will and I are trying not to eat any meat during the week so we've been experimenting with lots of new vegetarian dinners and we've actually been really enjoying it.

    I've got some really delicious ones coming up over the next few weeks on the blog so keep an eye out for them. And don't worry, there will still be meat recipes making an appearance every now and then too, I love meat too much to give it up altogether.

    Overhead close up of pressure cooker coconut curry on a wooden tray
    Bowl of pressure cooker coconut curry on a wooden tray with bread in the background

    So this curry then. Curry is one of my favourite comfort foods, especially creamy coconut curry like this.

    This recipe has all the usual curry recipe suspects like ginger, garlic and curry powder and we kept it vegan by using sweet potato, broccoli and chickpeas to bulk it out and coconut milk to make it super creamy.

    You start off by frying the onion, garlic, ginger and spices right in the pressure cooker then add all the other ingredients and seal her on up ready for cooking.

    Coconut curry in the pressure cooker on a patterned cloth over a blue background

    We love this curry for busy weeknights. It's cooked in literally 4 minutes, it could even be 3 depending on how soft you like your sweet potato. I liked it how it was at 4, quite soft, but Will thought it would have been better a bit firmer so thought we should have done it for just 3 minutes.

    Totally your call.

    I've also had a couple of questions on my other pressure cooker recipes about the different settings on different brands of pressure cookers. I have a pressure king pro which has settings according to what you're cooking like pasta, meat and stew so that's what I normally go by. So for this recipe I used the stew setting. If you've got the same pressure cooker as me then make sure you go and grab all my other favourite pressure king pro recipes.

    I think there's something similar on the instant pot and most other electric pressure cookers but otherwise I would go for high pressure.

    Close up of pressure cooker coconut curry in a bowl with rice
    Close up of flatbread in a pressure cooker coconut curry with rice

    INGREDIENTS YOU NEED TO MAKE THIS PRESSURE COOKER COCONUT CURRY:

    • Oil
    • Onion
    • Garlic
    • Cumin
    • Curry Powder
    • Turmeric
    • Coriander
    • Chilli Powder
    • Sweet Potato
    • Broccoli
    • Coconut Milk
    • Chopped Tomatoes
    • Chickpeas

    Keep scrolling to get the full recipe for this pressure cooker coconut curry...

    Once everything has finished cooking you can quick release and then add in the drained and rinsed chickpeas. Simply stir through and serve with rice or your favourite grain and some bread.

    Bowl of pressure cooker coconut curry on a wooden tray with bread and a pressure cooker in the background

    If you want even more vegetables in there then you could really add anything you like. Spinach or kale would be great stirred through after cooking or you could switch out the sweet potato for normal potato if you prefer.

    HOW TO MAKE PRESSURE COOKER COCONUT CURRY (STEP BY STEP):

    1. Set your pressure cooker to saute and heat the oil then add the onion followed by the garlic and ginger then the spices.
    2. Add the sweet potato, broccoli, coconut milk and chopped tomatoes to the pressure cooker and cook on high pressure or the stew setting for 4 minutes.
    3. Release the pressure and stir through the chickpeas before serving.

    Get the full printable recipe below!

    Pressure cooker coconut curry in a bowl on a wooden tray

    What to serve with this coconut curry?

    I love this curry served with rice and naan bread but if you're extra hungry then you could add a side of saag aloo!

    WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU’VE MADE THIS VEGAN PRESSURE COOKER COCONUT CURRY WITH SWEET POTATO?

    If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

    Burritos with Chipotle Turkey & Sweet Potato Chilli

    The perfect use for extra sweet potatoes!

    Burrito on a plate on a wooden board with an unrolled burrito in the background

    Lighter Herby Baked Falafel with Chickpeas

    This herby baked falafel is such a great vegetarian dinner and uses up extra chickpeas.

    Baked falafel in a flatbread with cucumber, tomato and feta

    Recipe

    Bowl of pressure cooker coconut curry on a wooden tray with bread in the background

    Vegan Pressure Cooker Coconut Curry with Sweet Potato

    This creamy coconut curry  is so easy and packed with healthy ingredients like sweet potato, broccoli and chickpeas! Plus it's made in the pressure cooker or instant pot and it's suitable for vegans.
    4.86 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 4 minutes minutes
    Total Time: 14 minutes minutes
    Servings: 4 servings
    Calories: 482kcal
    Author: Amy Fulwood

    Ingredients

    • 1 tablespoon Oil
    • 1 Onion chopped
    • 1 cloves Garlic crushed
    • 1 teaspoon Ginger minced
    • 2 teaspoon Cumin
    • 1 teaspoon Curry Powder
    • 1 teaspoon Turmeric
    • 1 teaspoon Coriander
    • 1 teaspoon Chilli Powder
    • 1 large Sweet Potato chopped
    • 1 head Broccoli florets separated
    • 1 400g tin Coconut Milk
    • 1 400g tin Chopped Tomatoes
    • 1 400g tin Chickpeas drained and rinsed
    UK Measures - US Measures

    Instructions

    • Set your pressure cooker or instant pot to saute and add the oil. Once the oil is hot add the onion and cook for 5 minutes then add the garlic and ginger and cook for a couple more minutes before adding all the spices.
    • Add the sweet potato and broccoli along with the coconut milk and chopped tomatoes and cook under high pressure for 4 minutes. Stir through the chickpeas and serve with rice or any other grain of choice.
    Nutrition Facts
    Vegan Pressure Cooker Coconut Curry with Sweet Potato
    Amount Per Serving
    Calories 482 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 19g95%
    Sodium 228mg10%
    Potassium 1264mg36%
    Carbohydrates 48g16%
    Fiber 13g52%
    Sugar 11g12%
    Protein 16g32%
    Vitamin A 1340IU27%
    Vitamin C 150.3mg182%
    Calcium 185mg19%
    Iron 9.5mg53%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    More Dairy Free Recipes

    • Bowl of food on a blue background
      Crispy Chicken Thighs with Chickpea Stew
    • White bowl of food
      Chopped Prawn Salad
    • White baking dish of bbq chicken
      Baked BBQ Chicken Thighs
    • Overhead shot of salad in a white bowl
      Tomato & Cucumber Salad

    Comments

    1. john says

      September 10, 2022 at 3:50 am

      5 stars
      cheap and easy to do.you can substitute the coconut milk for ordinary milk to make a healthy version.

      Reply
    2. Tisha says

      August 10, 2018 at 1:23 am

      5 stars
      Curry is so yummy! This looks like a good hearty meal!

      Reply
      • Amy says

        August 10, 2018 at 7:43 pm

        Thanks Tisha 🙂

        Reply
    3. Taylor Kiser says

      August 09, 2018 at 11:56 pm

      5 stars
      This looks so cozy and delicious! Definitely would love to have it for dinner!

      Reply
      • Amy says

        August 10, 2018 at 7:43 pm

        Thanks Taylor 🙂

        Reply
    4. georgie says

      August 09, 2018 at 10:27 pm

      5 stars
      I freaking LOVE curry!! this looks so comforting, I can imagine sitting by my fire in winter scoffing down this curry!

      Reply
      • Amy says

        August 10, 2018 at 7:41 pm

        Thank you Georgie 🙂

        Reply
    5. Shashi at SavorySpin says

      August 09, 2018 at 10:22 pm

      5 stars
      I love curry - my mom makes hers in a pressure cooker but I have yet to try - so thanks so much for sharing this one.

      Reply
      • Amy says

        August 10, 2018 at 7:41 pm

        Thanks Shashi!

        Reply
    6. Jessica Formicola says

      August 09, 2018 at 10:16 pm

      5 stars
      This looks like the perfect fall meal! Definitely breaking out my Instant Pot for this!

      Reply
      • Amy says

        August 10, 2018 at 7:40 pm

        Thanks Jessica!

        Reply
    4.86 from 7 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

    About Me

    Popular

    • Cheesy cauliflower steak with cloth and gold fork
      Cheesy Cauliflower Steak with Pine Nuts
    • Fried halloumi and salad in a blue bowl on a blue surface
      Halloumi Breakfast Bowl with Salad
    • Side on shot of salmon burger on a plate over a marble background
      15 Minute Salmon Burgers with Garlic Yoghurt
    • Summer Pearl Barley Salad with Feta

    Footer

    ↑ back to top

    About

    • About The Cook Report
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2023 The Cook Report

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.