Green Bean and Sweet Potato Instant Pot Curry

It’s May, and it’s snowing. I’m sad, but it means it’s the perfect night for me to whip up some healthy comfort food. This curry is a great one for kids, as the sweet potatoes give it such a sweet flavor but is packed full of veggies. I forgot to add the kale the day I took the pics (added it later to the leftovers and it was so good) and I was out of cashews and cilantro, but from previous experience with sweet potato curry I know that they will take it next level as a topping. I’ll update my pics next time I make it! It’s a reminder that you don’t need to cancel your dinner plans because you are missing an ingredient. Most of the time it’s still just as tasty, just in a different way!

This girl loves her some good curry, and it’s part of what has made the instant pot a staple in our household. Weeknights I am all about the toss and go, and the more recipes I can come up with that are packed full of veggies and come together effortlessly, the nicer of a person I am. This recipe takes 30 minutes MAX (but more like 20 if your kids aren’t interrupting you) from start to table, and is packed full of healthy greens. It freezes and reheats beautifully, and I love serving it on top of some 90 second basmati rice with a side of the toaster size naan from Costco. Note that it comes out VERY green thanks to the split peas, so if you feel like swapping it out for some lentils, be my guest! Recipe will stay the same. This curry holds its own and if you want to go meatless, go for it and leave out the chicken.

Servings: 8 
Total Time: 20 minutes
Hands on time: 5 minutes

Ingredients:
1 can coconut milk
1 can lite coconut milk
1 bag frozen green beans
2 sweet potatoes, cut into 1 inch cubes
1 lb chicken thighs
1 white onion, chopped
2 C chopped kale
3 diced carrots
1 C dried split peas
1 tsp ground ginger
2 T curry powder
1 tsp turmeric
1 tsp cumin
1 T olive oil
2 tsp chopped garlic
1 tsp salt
1-2 C water
Cashews (for garnish)
Cilantro (for garnish)

Directions:

  • Set Instant Pot to Saute and heat olive oil. Add chopped onion and garlic and cook until onion is translucent. Press cancel.
  • Open cans of coconut milk and remove the thick layer from the top of the full fat can- set to the side to use for later.
  • Add spices, carrots, sweet potatoes, green beans, split peas, coconut milk (minus the set aside portion), chicken thighs, and salt. Stir well to make sure the split peas are covered in liquid. If the liquid is not enough to just cover to top of the peas, add some water until they are.
  • Seal the lid and cook on high pressure for 10 minutes. Quick release, and remove and chop chicken.
  • Set to saute, and add chicken back in, kale and the thick part of the coconut milk that you had set aside. Stir well. Cook until kale is bright green and softened, about 2 minutes.
  • Serve on top of basmati or cauliflower rice and garnish with cashews and cilantro.


2 thoughts on “Green Bean and Sweet Potato Instant Pot Curry

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