Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

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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.

Inspiralized

Recipe

Serves 4

Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. 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!)
  3. Remove the lid, stir in the kale and let wilt for about 3 minutes. Serve over brown rice or quinoa.
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10 comments

Jessica says:
So quick and easy for an extremely delicious lunch! Will definitely make again & again!
Kay says:
Made this tonight. Couldn’t find red curry paste, so I used yellow. Still very delicious!
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!

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