Sweet Potato Curry made in the Instant Pot! This vegan curry is packed with flavors with the addition of red curry paste, smoked paprika and garam masala! Serve it over brown rice for a comforting and delicious meal.
14 ozcan coconut milkmay use light, I used full-fat
2tablespoonsred curry pastemake sure its vegetarian
1teaspooncurry powder
1/2teaspoonsmoked paprika
3/4teaspoonsaltor to taste
2teaspoonsbrown sugar
1teaspoonsoy sauceoptional
1/4 teaspoongaram masalaoptional
1/4-1/2cup water
2mediumsweet potatoes400 grams, cubed into 1 to 1.5 inch pieces
2cupschopped kale/spinach/mixed greens
2-3tablespoonsbroken cashewsroasted
juice of 1 lemon or lime
cilantroto garnish
Instructions
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.
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.
Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.
Now add 1/4 - 1/2 cup water to the pot and stir.
Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.
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.
Open the pot and press the saute button. Add the chopped greens and stir.
Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon/lime juice.
Garnish with cilantro and serve the sweet potato curry with brown rice!