Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 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
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.