Sweet Potato and Chickpea Curry

I am so excited to share this amazing new recipe with you all! It’s always fun to try new flavors and this recipe is FULL of them. This Sweet potato and chickpea curry is vegan, kid friendly and easy on the wallet. 

Gather the ingredients and let’s get started! 

Start out by peeling and dicing the sweet potato and carrot, then dice the onion and mince the garlic. 

Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.

Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.

Remove from heat, add cilantro and serve over your favorite kind of rice.

YUM! 

Enjoy! 

Ashton

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Print Recipe
Sweet Potato and Chickpea Curry
A delicious, vegetarian dish packed full of nutritious ingredients.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Peel and dice the sweet potato and carrot, then dice the onion and mince the garlic. 
  2. Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.
  3. Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.
  4. Remove from heat, add cilantro and serve over your favorite kind of rice.
  5. *Note- you can substitute heavy cream for coconut milk.
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Instant Pot Creamy Tomato Tortellini Soup

Fall is here! Which means so is soup weather! haha! This is a simple and delicious recipe that you can throw together in no time thanks to the Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101

Grab the ingredients you’ll need and let’s whip up this delicious soup! 🙂

For the seasonings:

-1 tsp Italian Seasoning

-1/2 tsp Salt

-1/2 tsp Black Pepper

Start out by chopping the onion and garlic.

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.

Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.

When it is finished cooking and the pressure has released, carefully remove the lid, add the heavy cream or milk and spinach and stir until the spinach has wilted.

Top with Parmesan cheese and serve! yum!

Enjoy!

Ashton

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Print Recipe


Instant Pot Creamy Tomato Tortellini Soup

Easy and delicious Instant Pot soup recipe.

Course Main Dish
Cuisine American, Italian

Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes

Servings
People


Ingredients

Course Main Dish
Cuisine American, Italian

Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes

Servings
People


Ingredients


Instructions
  1. Chop the onion and garlic. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.

  2. Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.

  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.

  4. Add the heavy cream/milk and the spinach and stir until the spinach is wilted.

  5. Top with Parmesan cheese and serve! Enjoy!


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