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Instant Pot Sweet Potato Chickpea Curry

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 3 to 4
Calories: 677kcal

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 2 Tbs. olive oil
  • 2 sweet potatoes peeled and cut in chunks
  • 15 oz. can chickpeas drained
  • 2-3 Tbs. curry powder
  • 15 oz. can diced tomatoes
  • ½ cup chicken or vegetable broth
  • salt to taste
  • 2-3 cups baby spinach
  • 14 oz. coconut milk
  • 1-2 cups cooked brown rice for serving

Instructions

  • Hit the sauté button and cook onion and garlic in oil.
  • Add sweet potatoes, chickpeas, curry powder, tomatoes, broth and salt to the pot.
  • Seal and set the manual cook time for 12 minutes on high pressure.
  • Do quick pressure release, then remove lid.
  • Stir in spinach and let it wilt for a minute or two.
  • Stir in coconut milk.
  • Serve over cooked brown rice.

Nutrition

Calories: 677kcal | Carbohydrates: 69g | Protein: 15g | Fat: 42g | Saturated Fat: 27g | Sodium: 826mg | Potassium: 1363mg | Fiber: 14g | Sugar: 9g | Vitamin A: 14397IU | Vitamin C: 29mg | Calcium: 201mg | Iron: 10mg