I’ll admit it: I thoroughly enjoyed Easter dinner and filled my plate to max capacity with turkey, stuffing and veggies galore. So it was nice to start the week off with a “lighter” meal though still one that was filling and belly warming.

This curry is getting added to my list of Instant Pot favourites ( it can also be made on the stovetop). I honestly made it thinking “hmm, the kids are unlikely to be stoked about this dish, but I’ll hope for the best!” Sure enough, they devoured it. Two things helped with that. One, they didn’t have any snacks immediately before dinner, despite my preschooler proclaiming he was “starved”. And two, well, I just didn’t push them to eat it, but I also didn’t have an “alternative meal” on the back burner in case they didn’t like it.

You can’t beat a one-pot meal. It was such a perfect combination of savoury and sweet (from the sweet potato). You could try subbing in coconut milk for some of the water for extra creaminess, but I found it perfect just the way it was.

(For parents with babies 6-12 months, this dish is great as it’s quite rich in iron with the combo of chickpeas, spinach and sweet potato. If the chickpeas aren’t super soft when done cooking, you could gentle mash the whole thing with a fork).

1 tbsp oil (I use olive oil or avocado oil)
1/2 a red onion, chopped
3 cloves garlic, chopped
1/2 inch ginger, chopped
1/2 tsp cumin
1 tsp coriander powder
1/2 tsp garam masala or berbere (or curry powder)
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp black pepper
1/2 tsp chili powder
2 tomatoes, chopped
1 15 oz. can chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
1.5 cups water (I originally did 2 cups and it was too runny for my liking)
1/4 tsp salt (more, if desired)
2 cups baby spinach, washed and roughly chopped
Squeeze of lemon juice

Directions (Instant Pot)
​Have onion, garlic and ginger chopped and ready to go. Also pre-chop tomatoes and sweet potato, and mix all spices together in a bowl (coriander, garam masala, turmeric, cinnamon, pepper and chili powder).
Set IP to “Sauté”. Add oil and soon after, add chopped onion, garlic and ginger. Sauté for approx. 2 mins, stirring often. Add spice mixture to IP and sauté for another 30 seconds, stirring well.
Add tomatoes (and a splash of water if mixture is sticking to bottom) and stir for 3 more mins.
Turn sauté off (push “Cancel” button or simply unplug IP). Add chickpeas, sweet potato, water and salt.
Close the lid, and press “Manual” button (High Pressure). Set time to 10 mins. Make sure vent is in sealed position.
Once finished, allow pressure to release (or do a “quick release” like me when I’m impatient). Open lid, add chopped spinach and splash of lemon juice and stir. Close lid. I turned on “Keep Warm” button for 5 mins. to allow spinach to wilt slightly.
Serve with naan or rice!

(Recipe adapted from: http://www.veganricha.com/2015/11/chickpea-sweet-potato-spinach-curry.html)

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