https://www.copymethat.com/r/QPnsis153/vegan-instant-pot-curry/
65181361
2wdcuDQ
QPnsis153
2024-04-16 08:07:57
Vegan Instant Pot Curry
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Ingredients
- 1 cup (160g) finely diced red onion + ¼ cup water
- I use this scale.
- I use this Instant Pot.
- 2 ½ teapoons curry powder (I used my homemade blend)
- ½ teaspoon garam masala (optional, but recommended if you have it)
- ¼ teaspoon fine sea salt
- 2 tablespoons (30g) red curry paste (I used the vegan Thai Kitchen brand)
- 2 tablespoons (30g) coconut aminos
- ½ cup (120g) tomato sauce/puree (this is just cooked pureed tomatoes also called passata)
- ¼ cup (60g) water
- 4 heaping cups (480g) peeled & chopped sweet potato ¾ to 1 inch chunks (make sure they are not larger than 1 inch or they will not soften)
- one 15 oz can chickpeas, drained & rinsed (or 1 ½ cups cooked)
- one 13.6 oz can canned "lite" coconut milk (I use and recommend the Thai Kitchen brand because it's very creamy and not watery)
- 4 large handfuls (90g) fresh spinach leaves (optional)
- Optional garnish Lime wedges and toasted cashews
- I use this scale.
Steps
Directions at thevegan8.com
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