Name: Coconut Curry Sweet Potatoes and Chickpeas
Prep time: 25 min
Cook time: 8 min
Yield: 4 Servings
Ingredients: 1 tbsp coconut oil; 1 cup chopped onion; 3 cloves garlic (minced); 1 tbsp grated fresh ginger; 1 tbsp chopped fresh lemongrass (optional); 1 pound sweet potatoes (peeled and cut into 3/4-inch cubes); 1 can no salt added chickpeas (15-ounce, rinsed and drained); 1 cup low sodium vegetable broth; 1 cup canned light coconut milk; 2 tbsp Thai red curry paste; 1/2 tsp salt; 2 cups frozen French-style green beans; 1 tbsp fresh lime juice; Lime wedges (chopped cilantro, sliced green onions, sliced Thai chiles, or chopped cashews (optional)")

Coconut Curry Sweet Potatoes and Chickpeas

By :Meredith OperationsCorp

Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).

Course

Dinner, Lunch

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

33 Minutes

Diet

Vegan

Cooking Technique

Instant Pot

Main Ingredient

Coconut Milk, Green Beans, Lemongrass, Thai Red Curry Paste, Vegetable Broth

Keyword

chickpea, coconut milk, instant pot, saute, sweet potatoes

Home Category

Dinner, lunch

Prep Time

25 Minutes

Cook Time

8 Minutes

Servings

4 Servings

Ingredients

1 tbsp coconut oil
1 cup chopped onion
3 cloves garlic minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh lemongrass optional
1 pound sweet potatoes peeled and cut into 3/4-inch cubes
1 can no salt added chickpeas 15-ounce, rinsed and drained
1 cup low sodium vegetable broth
1 cup canned light coconut milk
2 tbsp Thai red curry paste
1/2 tsp salt
2 cups frozen French-style green beans
1 tbsp fresh lime juice

Garnishes

Lime wedges chopped cilantro, sliced green onions, sliced Thai chiles, or chopped cashews (optional)"

Course

Dinner, Lunch

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

33 Minutes

Diet

Vegan

Cooking Technique

Instant Pot

Main Ingredient

Coconut Milk, Green Beans, Lemongrass, Thai Red Curry Paste, Vegetable Broth

Keyword

chickpea, coconut milk, instant pot, saute, sweet potatoes

Home Category

Dinner, lunch

Prep Time

25 Minutes

Cook Time

8 Minutes

Servings

4 Servings

Ingredients

1 tbsp coconut oil
1 cup chopped onion
3 cloves garlic minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh lemongrass optional
1 pound sweet potatoes peeled and cut into 3/4-inch cubes
1 can no salt added chickpeas 15-ounce, rinsed and drained
1 cup low sodium vegetable broth
1 cup canned light coconut milk
2 tbsp Thai red curry paste
1/2 tsp salt
2 cups frozen French-style green beans
1 tbsp fresh lime juice

Garnishes

Lime wedges chopped cilantro, sliced green onions, sliced Thai chiles, or chopped cashews (optional)"

Instructions

Place a 6-qt Instant Pot on Saute setting then add coconut oil. When oil is hot, add onion, garlic, ginger, and lemongrass (if using); cook 3 to 5 minutes or until tender. Add sweet potatoes and the next five ingredients (through salt) to the pot; stir to combine.
Lock lid in place. Set Instant Pot on High Pressure to cook 8 minutes. Turn off Instant Pot; let stand for 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
Using a potato masher or fork, mash some of the sweet potatoes and chickpeas to help thicken. Place Instant Pot on Saute setting. Add green beans. Cook, loosely covered, 4 minutes until green beans are tender, stirring occasionally. Add lime juice. Serve with garnishes (if using).