Instant Pot Curry
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
1
medium
yellow onion, chopped
-
1
tablespoon
curry powder
-
1
teaspoon
ground ginger
-
3
cups
water
The vegetables
-
2
medium
sweet potatoes, cut into 1-inch chunks
-
2
medium
carrots, peeled and chopped
-
1
cup
chopped kale, stems removed
The legumes
-
1
cup
red lentils or dried split peas
-
1.5
teaspoons
fine sea salt
-
to taste
freshly ground black pepper
The liquid and extras
-
½
cup
full-fat coconut milk
-
½
tablespoon
Frank’s hot sauce (optional)
-
½
tablespoon
maple syrup (optional)
Instructions
- 1. Sauté olive oil in the Instant Pot, then add onion, curry powder, and ginger until fragrant.
- 2. Add water and scrape the bottom of the pot to prevent sticking.
- 3. Add sweet potatoes, carrots, lentils, salt, and pepper, stirring well.
- 4. Secure the lid and cook on high pressure for 1 minute.
- 5. Allow pressure to naturally release for 3 minutes, then quick release the remaining pressure.
- 6. Stir in coconut milk and kale until the kale wilts.
- 7. Adjust seasonings and serve warm over your choice of grain.
Nutrition Facts (estimated)
Servings
4
Calories
259
Total fat
8g
Total carbohydrates
37g
Total protein
10g
Sodium
20mg
Cholesterol
0mg
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