Sweet Potato Coconut Curry
Ingredients
- ghee or oil
- yellow onion, diced
- 2-3 garlic cloves, chopped
- 3 chicken breast, cubed
- 1 sweet potato, diced
- 1 bell pepper, diced
- 2/3 c chicken or veggie broth
- can of coconut milk, full fat
- bag of frozen green beans
- 1 Tbs arrowroot powder or tapioca starch (this is a thickener)
- Spices:
- 3 Tbs curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- dash of sea salt
Instructions
Instant Pot Version
- In your instant pot, sauté onion and garlic in the ghee/oil til onions are cooked through
- add chicken, sweet potatoes, red bell pepper, broth, and spices
- turn to pressure cook mode on high for 12 min.
- when times up, release the pressure valve to let all the steam out and take lid off
- turn back to sauté setting and add green beans, coconut milk and the arrowroot powder
- sauté for another few minutes
Serve with rice or cauliflower rice and top with cashews for an extra crunch!
Crockpot Version
- sauté onions and garlic beforehand
- add sautéed onions & garlic, plus the other ingredients (minus coconut milk) and cook on high for 3-4 hours
- Add in coconut milk and cook on low for another 30 minutes.
**use 1.25 c of broth if using this method
For reference here’s the Pinterest link! https://therealfoodrds.com/instant-pot-sweet-potato-chicken-curry/
