Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil or coconut oil
  • 1 large onion, diced
  • 1 teaspoon mustard seeds
  • ½ teaspoon salt
  • 4 cloves garlic, chopped
  • 2 tablespoons Indian Curry powder
  • 1 teaspoon grated ginger
  • ¼ teaspoon cayenne pepper
  • 1 cup vegetable broth or no-chicken broth
  • 1 14-ounce can light coconut milk
  • 1 large delicata squash, cut into small bite-sized chunks
  • 1 red bell pepper, diced
  • 4 cups chopped curly kale (no stems)
  • 1 14-ounce can chickpeas, drained and rinsed
  • 2 tablespoons dark pure maple syrup, or brown sugar
  • chopped fresh cilantro and cashews for garnish

Instruction

  • Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.
  • Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.
  • Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.
  • When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.