Name: Instant Pot Curry
Prep time: 8 min
Cook time: 19 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1 cup red onion (finely diced); 0.25 cup water (for cooking onion); 2.5 tsp curry powder; 0.5 tsp garam masala (optional); 0.25 tsp fine sea salt; 2 tbsp red curry paste; 2 tbsp coconut aminos; 0.5 cup tomato sauce (or puree/passata); 0.25 cup water; 4 heaping cups sweet potato (peeled & chopped 0.75-1 inch chunks); 1 can chickpeas (drained & rinsed); 1 can coconut milk (lite); 4 large handfuls fresh spinach leaves (optional); null to_garnish lime (wedges); null to_garnish cashews (toasted)

Instructions

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1

Prep all ingredients. In a bowl, mix the curry powder (2.5 tsp), garam masala (0.5 tsp) (if using), fine sea salt (0.25 tsp), red curry paste (2 tbsp), coconut aminos (2 tbsp), and tomato sauce (0.5 cup) until well combined. This mixture will be sautéed later to enhance flavor.
2

Add the red onion (1 cup) and water (0.25 cup) to the Instant Pot. Sauté for 5-8 minutes, stirring often, until tender and caramelized. Add small amounts of water as needed to prevent sticking. Turn off sauté mode.
3

Add the pre-mixed spices and liquid mixture to the Instant Pot and stir for 30 seconds to release aromas.
4

Stir in the coconut milk (1 can), water (0.25 cup), cups sweet potato (4 heaping), and chickpeas (1 can). Mix thoroughly, ensuring sweet potato chunks are submerged in the liquid.
5

Cook on high pressure for 3 minutes. The Instant Pot will take 8-10 minutes to reach pressure. Once cooking finishes, turn off the Instant Pot and quick release any remaining pressure. Remove the lid and stir the curry.
6

If using, stir in the handfuls fresh spinach leaves (4 large). Let sit for 5 minutes to cool and thicken. Serve as is or over [white rice]. Garnish with [lime wedges] and [toasted cashews] if desired.