Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.
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!
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 this is made in the pressure cooker so it really can be on the table in a matter of minutes!
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.
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.
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.
INGREDIENTS YOU NEED TO MAKE THIS PRESSURE COOKER COCONUT CURRY:
- Curry Powder
- Chilli Powder
- Sweet Potato
- Coconut Milk
- Chopped Tomatoes
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.
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):
- Set your pressure cooker to saute and heat the oil then add the onion followed by the garlic and ginger then the spices.
- 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.
- Release the pressure and stir through the chickpeas before serving.
Get the full printable recipe below!
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!
The perfect use for extra sweet potatoes!
This herby baked falafel is such a great vegetarian dinner and uses up extra chickpeas.
Vegan Pressure Cooker Coconut Curry with Sweet Potato
- 1 tbsp Oil
- 1 Onion chopped
- 1 cloves Garlic crushed
- 1 tsp Ginger minced
- 2 tsp Cumin
- 1 tsp Curry Powder
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 tsp 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
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.
Did you make this recipe?
Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!
Equipment you need to make this recipe…
Products from Amazon.co.uk
Price: £4.06Was: £6.99
Price: £8.99Was: £9.95