Ingredients
1 cup red onion, finely diced plus ¼ cup water
2½ tsp curry powder
¼ tsp fine sea salt
2 tbsp red curry paste
2 tbsp coconut aminos
½ cup tomato sauce, or puree
¼ cup water
4 cups sweet potato , peeled and chopped, ¾ to 1-inch chunks
15 oz chickpeas, (1 can or 1½ cups cooked) drained and rinsed
13.6 oz coconut milk, (1 can) canned “lite”
4 large handfuls fresh spinach leaves
lime wedges
cashews, toasted
Preparation
To a bowl, mix the curry powder, garam masala, salt, curry paste, coconut aminos and tomato sauce until well combined.
Add the red onion, a pinch of salt and ¼ cup of water to the instant pot and turn to normal “Saute” setting. Cook for 5 to 8 minutes, stirring often until the onions are tender and caramelize, stirring a few times during the process for even cooking.
Add only tiny amounts of water as needed to keep the onion from sticking/burning. Turn off the “Saute” mode.
Add the mixed spices and liquid mixture to the instant pot and stir around for 30 seconds to briefly saute it and release their aromas.
Add the coconut milk, ¼ of cup water, chopped sweet potatoes and chickpeas. Stir until it is thoroughly mixed. Make sure to press any potato chunks down into the liquid if they are rising above.
Cook on High pressure by selecting either “Manual” or “Pressure Cook” and set the time to 3 minutes. It will take about 8 to 10 minutes before the instant pot will come to pressure and start the actual cooking. It will beep once it begins the 3 minutes.
It will beep several times once the 3 minutes is up. Turn off the instant pot. Do a manual quick release of any remaining pressure.
Remove the lid and stir the mixture around for a minute. If using, stir in the spinach. Let it sit about 5 minutes, as it will cool it down enough to eat and thicken up slightly.
Garnish with toasted cashews and fresh lime juice and dairy-free yogurt, if desired.
Serve as is or over white rice or grain of choice. Enjoy.
