By Natalie Perry from Perry’s Plate.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 2 tablespoons coconut oil
- 1 Medium onion, diced
- 2 cups Chopped carrots
- 1 Bell pepper, any color, diced
- 1-¼ pound Sweet potatoes, cut into 1 inch pieces
- 2 tablespoons fish sauce
- 2 Lemon, sliced
- 1 jar (4 oz size or about 7 tbsp) Curry paste, red or green
- 1 tbsp Tomato Paste
- 1 cup Chicken or vegetable broth
- 2 cans (15 oz size) chickpeas, drained
- ½ teaspoon Salt
- 1 box (11 1/2 oz. size) Whole Coconut Milk
- ½ cups Chopped fresh cilantro
- Steamed rice, for serving
Preparation
Set Instant Pot (or other multicooker) to the “Saute” setting. When preheated, add the coconut oil.
Add the diced onion to the pan and cook until softened, about 2 to 3 minutes, stirring occasionally. Add carrots, bell pepper and sweet potato. Cook another 2 to 3 minutes.
Add fish sauce, lime juice, curry paste, tomato paste, stock, beans and salt. Stir well.
Press the “Cancel” button and place the lid on the cooker, making sure the steam release vent is set to “Seal”. Set the pressure cooker to cook on high pressure for 5 minutes. (I use the “Manual” or “Pressure Cook” button.) Now would be a good time to cook your rice!
When the pressure cycle is complete, turn the steam release valve to “Venting” to release all the steam.
Use a whisk to vigorously stir the curry for about 15 seconds. This breaks up the sweet potatoes a bit so the sauce is thicker and creamier. Stir in the coconut milk and taste, adding more salt, if necessary. Cut the remaining lime into wedges to serve.
Serve over steamed rice with a few wedges of lime and a pinch of coriander.
