Instant Pot Sweet Potato, Chickpeas, and Kale Curry

Perfect dish for a busy day.

Serve over cooked basmati rice, quinoa, millet or sorghum.

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  • 2 Tbsp virgin coconut oil
  • 1 medium onion, diced
  • 2 garlic clove, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp cumin seeds
  • 1 can, 398 ml, diced tomatoes, with juices
  • 1 large sweet potato of half of a butternut squash
  • 1 tsp salt and 1/2 tsp ground pepper
  • 2-4 dry kaffir lime leaves
  • juice from 1 lime
  • 2 cups fresh or frozen shredded kale or fresh spinach
  • 1/4 cup fresh cilantro or parsley
  • 1 can, 398 ml, chickpeas, rinsed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 4 cups veggie broth or chicken broth
  • 1 can full fat coconut milk
  1. Set the Instant Pot to “Sauté”. Add 2 Tbsp of coconut oil in the pot. Sauté the diced onion and cook until it is translucent. Add the garlic and ginger and cook for 1 more minute.
  2. Combine the cumin seeds to the Instant pot. Stir for 30 seconds. Add the other spices (turmeric, coriander and red pepper flakes).
  3. Switch the setting to « Soup/Broth », set the pressure to « High » and reduce the time to 3 minutes.
  4. Add the veggie broth, sweet potato, tomatoes, salt, pepper, and kaffir lime leaves.
  5. Cover and turn the pressure to “Sealing”.
  6. In meantime, chop the cilantro, rinse the chickpeas, prepare the kale, and slice in half the lime.
  7. When the time of the Instant Pot is completed, turn the pressure to “Venting” and wait until there is no more steam coming out.
  8. Open the lid and add the kale, chickpeas, and coconut milk. Stir until the kale is cooked.
  9. Turn off the Instant Pot and let the soup cool off before transferring to glass containers.
  10. Add the cilantro on top of the soup with a squeeze of lime.
  11. Keep in the fridge for up to 4 days.
Cooktime: 15 Serves: 6