Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

dairy freegluten freeveganvegetarian
Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

A flavorful red Thai curry that’s easy and quick thanks to a pressure cooker! Simple plant based protein and colorful vegetables give this curry all the nutrients for a well balanced meal.

Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

I love Thai curries, but sometimes you just want to set it and forget it – and this curry is exactly that, thanks to the pressure cooker. Here, you just stir the aromatics on Sauté function to set the flavor and tone for the curry and then you dump the rest of the ingredients in, add the kale at the very end, and there you have an easy curry made in under 30 minutes.

While the curry cooks, you can prepare whatever grain you’d like to serve it with (if you’re using a grain) and I love brown rice or quinoa here, because they both soak up the flavors very well.

Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

This curry is definitely soupier and not thick like some other curries, so keep that in mind when you’re picking how to serve it – it could actually be served as a curry soup!

You can definitely make some swaps here, add some tofu or another protein. You could add some bell peppers, substitute butternut squash for sweet potato, or even use a green curry paste instead of a red one.

This curry is meal prep friendly and you may already have all the ingredients on hand to make it.



Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 tablespoon extra virgin olive oil
  • 1 ” knob of ginger peeled and minced (or grated)
  • 2 garlic cloves
  • ½ red onion diced
  • 1.5-2 tablespoons Thai red curry paste depends how spicy you like it
  • 2 sweet potatoes cut into 1” chunks (peeling optional)
  • 2 14.5oz cans lite coconut milk
  • 1 cup vegetable broth low sodium
  • 1 15oz can chickpeas, drained and rinsed
  • 3 cups chopped curly kale
  • to serve: brown rice or quinoa


  • Start the Sauté function on your pressure cooker. Add the oil and once oil is shimmering, add the ginger, garlic, and onion and cook for 1 minute or until fragrant. Add the curry paste and stir well to coat the vegetables. Add the sweet potatoes and stir well to coat in the paste.
  • Add the coconut milk, broth, and chickpeas and stir well to combine. Cook on High pressure for 2 minutes. Let the pressure naturally release for 2 minutes and then turn the steam release valve to Venting (use tongs for this, so you don’t burn your hands!)
  • Remove the lid, stir in the kale and let wilt for about 3 minutes. Serve over brown rice or quinoa.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Jessica says:
So quick and easy for an extremely delicious lunch! Will definitely make again & again!
Meaghan says:
Love that so much!
Kay says:
Made this tonight. Couldn’t find red curry paste, so I used yellow. Still very delicious!
Meaghan says:
Great substitute!
Contessa says:
How much garlic do you use? You mention adding garlic in the cooking instructions, but I don't see it in the ingredients list.
Meaghan says:
Great catch! 2 garlic cloves!
Elaine says:
It's Sunday night, and I just made this for quick lunches this week. It is so good! I am now excited for lunch time this week. It was easy to make while I was cooking dinner, so this will go in my regular cool weather rotation.
Becca says:
This looks amazing! If I wanted to add boneless skinless chicken breasts (fresh, not frozen), how would you adjust cooking time?
Meaghan says:
We haven't given that a try! We suggest just experimenting. Let us know if you give it a go, we'd love to hear!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...