Pressure Cooker Thai Sweet Potato And Kale Chickpea Curry

Step 1

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.

Step 2

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!)

Step 3

Remove the lid, stir in the kale and let wilt for about 3 minutes. Serve over brown rice or quinoa.