Roasted Red Pepper Chickpea Curry


Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and packed with plant-based flavor. 

Roasted red peppers (DIY or easy peasy from a jar) get blended with tangy tomatoes, creamy coconut milk, and warming spices to create the perfect sauce to match tender sweet potatoes and hearty chickpeas. Throw in some spinach and you’ve got yourself a nutritious and satisfying dish that’s perfect for weeknights, meal prep, or feeding a crowd! Even better? Just 10 ingredients required. Let us show you how it’s done!

Onion, sweet potato, spinach, ginger, curry powder, garlic, salt, pepper, coconut milk, roasted red peppers, water, chickpeas, and tomatoes

How to Make Roasted Red Pepper Curry

This curry starts with the SAUCE! Sweet and smoky roasted red peppers blend with diced tomatoes, coconut milk, curry powder, salt, and (optional) black pepper for a rich, creamy, vibrant, and balanced base.

Blender with coconut milk, roasted red peppers, tomatoes, curry powder, salt, and pepper

You can use store-bought curry powder for a shortcut, but we love using our go-to DIY curry powder in this recipe and always have it on hand for seasoning everything from parsnip fries to cabbage to golden curry lentil soup and beyond. It’s so versatile and requires just 5 minutes and basic pantry spices to make!

Blender of roasted red pepper sauce

With the sauce ready, we transition to the veggies and chickpeas with our favorite kitchen tool for a speedy, hands-off meal: the Instant Pot! If you don’t have an Instant Pot, don’t worry — we also included stovetop instructions.

Pouring roasted red pepper sauce over sautéed onion, garlic, ginger, sweet potatoes, and chickpeas

With either method, sauté the onion, sweet potatoes, garlic, and ginger, then add the chickpeas and roasted red pepper sauce. After sealing the Instant Pot lid, the curry pressure cooks for just 2 minutes. Yes, we mean TWO. That’s not an error, friends. We told you the Instant Pot was speedy!

Let the pressure release, then stir in your favorite greens for a pop of color and nutrition!

Wooden spoon in an Instant Pot of roasted red pepper chickpea curry

We hope you LOVE this red pepper curry! It’s:

Rich
Creamy
Comforting
Naturally sweet
Versatile
& SO delicious!

We love serving it with coconut rice, brown rice, or white rice and topping with garnishes of cilantro, lime, and jalapeño. It would also pair beautifully with our Easy Vegan Naan or Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!).

More Instant Pot Friendly Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Two bowls of roasted red pepper chickpea curry topped with cilantro, lime wedges, and jalapeño

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 5 (Servings)

Course Entree

Cuisine Gluten-Free, Indian-Inspired, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

ROASTED RED PEPPER SAUCE

  • 1 cup roasted red peppers (from a jar or sub homemade // 2-3 peppers yield ~1 cup)
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14-oz.) can full-fat coconut milk (or for a less rich curry, sub light coconut milk)
  • 1 ½ Tbsp DIY curry powder (or store-bought)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (optional)

CURRY

  • 1/4 cup water (or use 1 tablespoon or 15 ml avocado, coconut, or olive oil)
  • 1 large white onion, diced (1 onion yields ~2 ½ cups or 300g diced)
  • 5 cups cubed sweet potatoes, cut into 1/2-inch cubes
  • 3-4 large cloves garlic, minced
  • 2 Tbsp finely chopped fresh ginger
  • 1 (15-oz.) can chickpeas, drained and rinsed (1 can yields ~1 ½ cups cooked chickpeas)
  • 1-2 large handfuls baby spinach (optional)

INSTANT POT INSTRUCTIONS

  • If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step.
  • To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside.
  • Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add the cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant. Turn off the sauté function by pressing “Cancel.”
  • Add the roasted red pepper sauce and chickpeas and stir to combine. Seal the lid and pressure cook on normal for 2 minutes. When the timer goes off, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure. Remove the lid, add the spinach, and stir until it’s wilted — about 1-2 minutes.

  • Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice.

  • Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.
  • Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for 1 month.

STOVETOP INSTRUCTIONS

  • If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step.
  • To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside.
  • To a large pot over medium heat, add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant.

  • Add the roasted red pepper sauce and chickpeas and stir to combine. Bring to a gentle boil, then lower to a simmer and cook uncovered for 20-25 minutes, stirring occasionally. Reduce heat or cover if it’s splattering. When the potatoes are tender, add in the spinach, stir, and cook until it’s wilted — about 1-2 minutes.

  • Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice.

  • Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.
  • Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for 1 month.

*Prep time does not include roasting the red peppers (because store-bought work just as well).
*Cook time listed is for cooking in the Instant Pot.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 serving Calories: 411 Carbohydrates: 50.4 g Protein: 7.7 g Fat: 20 g Saturated Fat: 16.9 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 914 mg Potassium: 877 mg Fiber: 9.1 g Sugar: 13.6 g Vitamin A: 18462 IU Vitamin C: 25 mg Calcium: 97 mg Iron: 2.9 mg





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