Sweet Potato Curry with Chickpeas + Pumpkin (Instant Pot + Stovetop)

Step 1

Instant Pot Instructions

Step 2

Press the saute button on your electric pressure cooker. Add oil, onion and garlic. Saute for 3 minutes, stirring frequently.

Step 3

Add spices, curry powder through black pepper. Stir and saute for 2 minutes longer.

Step 4

Add coconut milk and pumpkin puree. Stir until well combined.

Step 5

Add chickpeas, sweet potatoes and sugar. Stir.

Step 6

Add water, stir.

Step 7

Place lid on, close steam vent, and put on manual high pressure for 8 minutes.

Step 8

Quick release pressure, stir and add lemon juice and cilantro. Salt to taste.

Step 9

Optionally top with extra fresh chopped cilantro before serving. Enjoy!

Step 10

Stovetop Instructions

Step 11

In a pot over medium heat, saute onion and garlic in oil for 3 minutes.

Step 12

Add spices, saute 2 minutes longer.

Step 13

Add coconut milk and pumpkin. Stir until well mixed.

Step 14

Add chickpeas, coconut sugar, and sweet potatoes. Stir.

Step 15

Add  1 ½ cups water. Stir.

Step 16

Bring to a boil, cover, reduce to a simmer.

Step 17

Simmer for 15 minutes or until all is tender and creamy, adding more water if necessary during cooking.

Step 18

Turn off heat, stir in lemon and cilantro. Salt to taste.

Step 19

Serve and enjoy!