Instant Pot Veggie Curry

HEALTHY SEASONAL RECIPES
17Ingredients
28Minutes
550Calories

Ingredients

US|METRIC
  • 1 tablespoon avocado oil (or coconut oil)
  • 1 onion (large, diced)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon salt
  • 4 cloves garlic (chopped)
  • 2 tablespoons Indian curry powder
  • 1 teaspoon ginger (grated)
  • 1/4 teaspoon cayenne pepper
  • 1 cup vegetable broth (or no-chicken broth)
  • 14 ounces light coconut milk
  • 1 delicata squash (large, cut into small bite-sized chunks)
  • 1 red bell pepper (diced)
  • 4 cups curly kale (chopped, no stems)
  • 14 ounces chickpeas (drained and rinsed)
  • 2 tablespoons pure maple syrup (dark, or brown sugar)
  • chopped fresh cilantro
  • cashews
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    NutritionView More

    550Calories
    Sodium36% DV870mg
    Fat49% DV32g
    Protein25% DV13g
    Carbs19% DV58g
    Fiber48% DV12g
    Calories550Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol
    Sodium870mg36%
    Potassium1570mg45%
    Protein13g25%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber12g48%
    Sugars18g36%
    Vitamin A150%
    Vitamin C230%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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