Sweet Potato Chickpea Curry
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6 servings
Ingredients
  • 2 cans chickpeas, drained
  • ½ cup mashed Sweet potato
  • 1 cup canned coconut milk
  • 1 Tbsp ghee
  • 1 medium yellow onion
  • 1 Tbsp minced Garlic
  • 1 tsp Ginger
  • 1 tsp sea Salt
  • Fresh ground black pepper, to taste
2 Tbsp curry spice blend (use your favorite, or make this one below!)
  • 2 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp cinnamon
  • ¼ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp cardamom
For serving:
  • Rice
  • Fresh chopped cilantro
  • (optional): throw in some leftover turkey or chicken!
Directions
  1. First, make the curry spice blend (if you're not using a store brand). Combine the curry, onion powder, paprika, cinnamon, cumin, turmeric, and cardamom in a small bowl. Stir to combine.
  2. Turn the instant pot on SAUTE and add the ghee. Once hot, stir in the onions. Sauté for about 5 minutes, stirring occasionally to break them up, then add the garlic and ginger and stir for about 30 seconds, until fragrant.
  3. Stir in the chickpeas, sweet potato, and curry spice blend, until well combined. Cook for about a minute, then add in the coconut milk, sea salt and pepper, and stir again.
  4. Put the lid on the instant pot, seal it (make sure the vent it in the sealing position) and set to SLOW COOK for 3 hours, 30 minutes. If you want to do this quicker, you can also set it to MANUAL for 8 minutes.
  5. When it’s done cooking, press keep warm/cancel and quick release the pressure valve (if using the pressure cook setting).
  6. To thicken the sauce, switch the IP back to SAUTE and cook for an additional 10 minutes.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sweet-potato-chickpea-curry/