From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/15
Instant Pot Sweet Potato Chickpea Curry
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Instructions
1
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Press the Sauté button on the Instant Pot and add the oil. Once heated, add the onion and carrot and cook for 5 minutes until softened. Add the garlic, ginger and turmeric and cook for 30 seconds more.
2
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Add the sweet potato and red bell pepper and cook for 1 minute.
3
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Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Secure the lid and close the venting valve, and set for High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure.
4
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Quick release the pressure by opening the venting valve when the cooking time is over, and remove the lid when safe to do so. Select the Sauté button and add the baby spinach. Cook for 2-3 minutes until wilted. Turn off the heat and add the lime juice and season with salt and freshly ground pepper to taste. Enjoy!
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Recipe Facts
Diet at a Glance
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
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