Instant Pot Sweet Potato Curry


  • 3 cups 12-hour soaked, drained, rinsed uncooked chickpeas (1.5 cups dried)
  • 1 onion
  • 2 cloves garlic
  • 1 Tbsp avocado oil
  • 2-3 Tbsp red Thai curry paste
  • 1 can coconut milk 400 ml full fat or light
  • 2 sweet potatoes
  • 100 g baby spinach
  • sea salt
  • sesame seeds
  • red chili


  1. The night before cover 1.5 cups dried chickpeas with abundant water and let soak 12-18 hours. Then drain and rinse well. Set aside.
  2. Peel and chop onion and peel and crush garlic.
  3. Peel and cube sweet potato.
  4. Press "sauté" and wait for the Instant Pot to say "hot". Then add avocado oil, chopped onion and garlic and sauté until translucent.
  5. Add red Thai curry paste and coconut milk and stir well until well combined. Season with sea salt if needed (will depend on how salty the curry paste is).
  6. Add chickpeas and sweet potato cubes, put on lid and turn valve to sealing position.
  7. Set to "manual" high pressure for 18 minutes and let pressure release naturally (will take 15-20 minutes).
  8. Once the safety pin drops open the pot and immediately add baby spinach and stir.
  9. Serve over brown rice and enjoy or store in meal prep container and store in fridge for 3-4 days or freeze for up to 1 month.

Recipe source:greenhealthycooking

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