Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!