1 yellow onion, diced
2 garlic cloves, crushed
3 cups of cooked chickpeas
5 small purple sweet potatoes (with white flesh), chopped into 3/4" pieces
1 can diced tomatoes
1 cup lite coconut milk (either in can or carton)
1 cup carrot puree* (I found this at Target)
1 T. Trader Joe's curry powder (or other yellow curry powder)
1-2 t. coconut sugar
1/2 t. salt
3 handfuls of fresh baby spinach
NOTE: You could replace purple sweet potatoes with orange if you cannot find them in the store. However, purple-skinned, white-fleshed potatoes are extra delicious in this curry.
* If you can't find carrot puree in the veggies section of your store, you can use baby food carrots (yes!) as long as the ingredients are simply "carrots."
PRESSURE COOKER INSTRUCTIONS:
Steamfry onion in the pressure cooker until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add all other ingredients EXCEPT the spinach. Cook on high pressure for 6 minutes with QUICK RELEASE. Stir in spinach leaves, close the pressure cooker top for 5 more minutes (leaving heat on LOW). Serve!