Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 onion (chopped)
  • 4 garlic cloves (minced)
  • 1 tablespoon curry powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 13-14 oz can full fat coconut milk
  • 1 15 oz can pumpkin puree
  • 1 1/2 cups cooked chickpeas (245 grams)
  • 2 medium sweet potatoes or 3 small sweet potatoes (cubed (260 grams))
  • 1 tablespoon coconut sugar
  • 1/2 cup water (118 ml)
  • 1/2 teaspoon lemon juice
  • 1/4 cup chopped cilantro (15 grams)
  • sea salt or pink salt (to taste)

Instruction

  • Instant Pot Instructions
  • Press the saute button on your electric pressure cooker. Add oil, onion and garlic. Saute for 3 minutes, stirring frequently.
  • Add spices, curry powder through black pepper. Stir and saute for 2 minutes longer.
  • Add coconut milk and pumpkin puree. Stir until well combined.
  • Add chickpeas, sweet potatoes and sugar. Stir.
  • Add water, stir.
  • Place lid on, close steam vent, and put on manual high pressure for 8 minutes.
  • Quick release pressure, stir and add lemon juice and cilantro. Salt to taste.
  • Optionally top with extra fresh chopped cilantro before serving. Enjoy!
  • Stovetop Instructions
  • In a pot over medium heat, saute onion and garlic in oil for 3 minutes.
  • Add spices, saute 2 minutes longer.
  • Add coconut milk and pumpkin. Stir until well mixed.
  • Add chickpeas, coconut sugar, and sweet potatoes. Stir.
  • Add  1 ½ cups water. Stir.
  • Bring to a boil, cover, reduce to a simmer.
  • Simmer for 15 minutes or until all is tender and creamy, adding more water if necessary during cooking.
  • Turn off heat, stir in lemon and cilantro. Salt to taste.
  • Serve and enjoy!