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Instant Pot Veggie Curry
HEALTHY SEASONAL RECIPES17Ingredients
28Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. avocado oil (or coconut oil)
- 1 onion (large, diced)
- 1 tsp. mustard seeds
- 1/2 tsp. salt
- 4 cloves garlic (chopped)
- 2 Tbsp. Indian curry powder
- 1 tsp. ginger (grated)
- 1/4 tsp. cayenne pepper
- 1 cup vegetable broth (or no-chicken broth)
- 14 oz. 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 oz. chickpeas (drained and rinsed)
- 2 Tbsp. pure maple syrup (dark, or brown sugar)
- chopped fresh cilantro (optional)
- cashews (optional)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium870mg36% |
| Potassium1570mg45% |
| Protein13g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber12g48% |
| Sugars18g |
| 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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