Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil or avocado oil
- 1/2 large onion (diced)
- 2 inch piece of fresh ginger (peeled and minced)
- 2 cloves garlic (minced)
- 2 small sweet potatoes (peeled and diced)
- 1 large zucchini (diced)
- 1 red or orange bell pepper (diced)
- 1 14 oz can diced tomatoes
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 2 tbsp thai red curry paste
- 1 14 oz can full fat coconut milk + 1/2 cup
- Juice of 3 limes
- Cilantro for garnish
Instruction
- For the Instant Pot:
- Begin by selecting the saute function on your Instant Pot. Once hot, add oil and onion. Cook for 3 minutes or until onion is fragrant and translucent. Add ginger and garlic, cook for another 1-2 minutes.
- Add remaining vegetables, and diced tomatoes. Mix in spices, salt and curry paste.
- Slowly fold in coconut milk and continue to mix until everything is well incorporated. Press cancel on your Instant Pot.
- Secure the lid. Select the manual function and cook on high pressure for 5 minutes. Use a quick release. Open lid once pressure is released, stir in lime juice.
- Garnish with cilantro and serve hot.
- For the Slow Cooker
- Place all vegetables: onion through bell pepper into your slow cooker.
- Mix spices, salt, and paste in a bowl with diced tomatoes. Pour on top of your vegetable mixture. Now mix in the coconut milk.
- Top with the lid and cook for 4 hours on low or until vegetables are softened.
- Stir in lime juice and serve with garnished cilantro.
