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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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 servings
Calories 482kcal


  • 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


  • 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.


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Calories: 482kcal | Carbohydrates: 48g | Protein: 16g | Fat: 28g | Saturated Fat: 19g | Sodium: 228mg | Potassium: 1264mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1340IU | Vitamin C: 150.3mg | Calcium: 185mg | Iron: 9.5mg