Coconut Curry Sweet Potatoes and Chickpeas


  • 1 tbsp coconut oil
  • 1 cup chopped onion
  • 3 cloves garlic
  • 1 tbsp grated fresh ginger
  • 1 tbsp chopped fresh lemongrass
  • 1 pound sweet potatoes
  • 1 can no salt added chickpeas
  • 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
  • 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).
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