Recipes
Coconut Curry Sweet Potatoes and Chickpeas
4 Servings
33 Minutes
Medium
INSTRUCTIONS
- 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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About the chef
Dotdash Meredith
Dotdash Meredith is a leading digital and print publishing company, known for its wide range of trusted lifestyle brands. With a portfolio that includes iconic names such as Better Homes & Gardens, Real Simple, People, and Allrecipes, Dotdash Meredith delivers expert content across various categories including health, food, home, and entertainment. The company combines decades of editorial expertise with a modern digital approach, reaching millions of readers through its websites, magazines, and social platforms to inspire and inform everyday life.
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