An easy vegetarian curry made with chickpeas, sweet potatoes and spinach. Perfect with rice for simple meal prep throughout the week!
When the timer is done, let the pressure release naturally. When the pressure pin is down, carefully open the lid away from your face. There will be leftover steam in the pot so be careful. Add spinach to curry. Stir it all together. The heat of the dish will wilt the spinach. If you want the curry thicker, mix 2 tablespoons of cornstarch or arrowroot powder with 1/4 cup of water and add to curry. It should thicken up as you stir. You can simmer it on "saute" setting for a few minutes.
If you don't have red curry paste, use 2 tablespoons tomato paste, 3 teaspoons garam masala, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric and 1/4 teaspoon ground ginger.
You can use 1/2 cup of frozen spinach in this recipe.