Instant Pot Sweet Potato Curry

3 standard portions

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Ingredients

• 1 tablespoon oil (I used avocado oil)
• 3 large garlic cloves (finely chopped)
• 1.5 inch ginger (finely chopped)
• 1 jalapeño (seeded and chopped)
• 1 small white onion (sliced)
• 14 oz can coconut milk (may use light, I used full-fat)
• 2 tablespoons red curry paste (make sure its vegetarian)
• 1 teaspoon curry powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt (or to taste)
• 2 teaspoons brown sugar
• 1 teaspoon soy sauce (optional)
• 1/4 teaspoon garam masala (optional)
• 1/4-1/2 cup water
• 2 medium sweet potatoes (400 grams, cubed into 1 to 1.5 inch pieces)
• 2 cups chopped kale/spinach/mixed greens
• 2-3 tablespoons broken cashews (roasted)
• juice of 1 lemon or lime
• cilantro (to garnish)

Method

1. Press the saute button on your Instant Pot. Once it displays hot, add the chopped garlic, ginger, jalapeño along with the sliced onions. Cook for 3 minutes stirring often until onions are softened.
2. Meanwhile in a bowl whisk together coconut milk with red curry paste. Once the onions are done, add the coconut milk + red curry paste mixture to the instant pot and mix. You may use light coconut milk here.
3. Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.
4. Now add 1/4 - 1/2 cup water to the pot and stir.
5. Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.
6. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes. Do a quick pressure release.
7. Open the pot and press the saute button. Add the chopped greens and stir.
8. Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon/lime juice.
9. Garnish with cilantro and serve the sweet potato curry with brown rice!