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.
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.