With either method, sauté the onion, sweet potatoes, garlic, and ginger, then add the chickpeas and 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.
It’s so versatile and requires just 5 minutes and basic pantry spices to make! 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. 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.
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