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Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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

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