Thai Pumpkin Curry
Nutrition consultant with health coach and yoga studies.
To prep:
  • 2tsp ghee or coconut oil
  • 1 medium onionsliced
  • 1piece (½ in size) Gingerfinely chopped,
  • ½tsp salt
  • 1tsp cumin
  • tsp ground cinnamon
  • tsp black pepper
  • 2cups pumpkindiced
  • 1 ½cups coconut milk
  • 1cup sprouts
  • 2tbsp peanuts
  • 4 broccoli floretsraw
For serving:
  • Peanuts and small pieces of raw broccoli
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 Minutes. Add ghee or oil, chopped green onions, chopped ginger, salt, cumin, cinnamon, pepper, and pumpkin. Stir every once in a while.
  2. Add the coconut milk and sprouts.
  3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Minute.
  4. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  5. Serve on individual plates, add peanuts and small pieces of raw broccoli.