Five Ingredient Sweet Potato Curry in a Hurry

I am a busy mom with two very active kids. For me, the pressure cooker has been a life saver in my busy full-time working soccer mom swim team world.

Set it and forget it with limited chopping is what I love most of all about this appliance. Here is an easy five ingredient meal that came together based on what I had left in my pantry. It was delicious, it was easy and it was fast!

Five Ingredient Sweet Potato Curry in a Hurry


1 cup unsweetened almond milk or oat milk (or plant-milk of choice)

1 to 2 tablespoons of Thai Kitchen Red Curry Paste (found in most grocery stores)

1 can of chickpeas, rinsed and drained (or if you make your own as I do using my pressure cooker, 1.5 cups equals one can. I make a large batch of beans and I keep them in my freezer in 1.5 cup increments for recipes like these)

3 sweet potatoes, peeled and dice (I had two tiny ones and 1 large one – this may depend on how many people you are serving)

2 cups of kale leaves (I often add more than 2 cups because I love it)


Place the plant-milk into the pressure cooker and add the Thai Kitchen Red Curry Paste. Using a whisk, stir until the curry is dissolved and no lumps are visible.

Then add the sweet potatoes, chickpeas and kale in that order.

Place the lid on the pressure cooker, turn the knob to sealing, press Manual and increase time to 8 minutes.

I let the pressure release naturally (full disclosure, I was mom’ing and I forgot). If you prefer, you can add the kale after everything cooks, stir it into the pot and add the lid for another minute or so to let the kale wilt.

Voila, dinner is served!

Stay Plant-Strong!