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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Pumpkin Chocolate Chip Cookies

One of my favorite parts of this time of year is baking delicious treats for my family…. and these cookies are ALWAYS requested by my sons.

These are super easy, soft and delicious pumpkin cookies with chocolate chips in them….. what more could you ask for? Check out this little sneak peek before we get started! 😉

Grab everything you need, and prepare to make the best pumpkin cookies you’ve ever tasted!

For the pumpkin pie spice, you can use:

-5 tsp Ground Cinnamon

-2 1/2 tsp Ground Ginger

-1 1/2 tsp Ground Cloves

-1 tsp Ground Nutmeg

Preheat the oven to 375 degrees. 

Start out by sifting the 5 cups of flour into a large bowl.

Add the sugar, cans of pumpkin, two eggs, melted butter and vanilla to a large mixing bowl. Mix the pumpkin pie spice with the salt, baking soda and baking powder and add that to the bowl. Mix well.

Mix well.

Add the flour 1-2 cups at a time, stir well.

Add the bag of chocolate chips and mix evenly into the batter.

Line a baking sheet with parchment paper.

Use an ice cream scoop to scoop batter into small balls and drop onto parchment paper about 2 inches apart.

Bake at 375 degrees for 13-15 minutes.

Allow the cookies to cool before serving.

Yum!

Soft and delicious cookies in no time at all! Perfect to add to your Thanksgiving meal.

Share with your friends!

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Ashton

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Print Recipe


Pumpkin Chocolate Chip Cookies

Soft and delicious pumpkin chocolate chip cookies. Perfect addition to holiday meals!

Course Dessert

Prep Time 15 Minutes
Cook Time 15 Minutes

Servings
Cookies


Ingredients

Course Dessert

Prep Time 15 Minutes
Cook Time 15 Minutes

Servings
Cookies


Ingredients


Instructions
  1. Preheat the oven to 375 degrees.

  2. Sift the flour into a large bowl.

  3. Add the sugar, cans of pumpkin, two eggs, melted butter and vanilla to a large mixing bowl. Mix the pumpkin pie spice with the salt, baking soda and baking powder and add that to the bowl. Mix well.

  4. Add the flour 1-2 cups at a time until it's completely incorporated. Add the bag of chocolate chips and mix evenly.

  5. Use an ice cream scoop to scoop batter into small balls and drop about two inches apart onto a baking sheet lined with parchment paper.

  6. Bake at 375 degrees for 13-15 minutes.

  7. Allow the cookies to cool before serving.


Recipe Notes

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Instant Pot Posole

Mmmmm… Posole 😉 One of my favorite things to eat! It’s SUPER easy to make in the Instant Pot and the kids even loved it! 

Paired with some Homemade Tortillas, what could be better?! 

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

Instant Pot 101
Here’s what you’ll need: 



For the seasonings:

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 bay leaf

Start out by turning the Instant Pot to sauté mode and allow it to heat up. Add 2 TBSP of olive oil before adding the diced onion and garlic. Sauté for 2-3 minutes. 


Add the diced pork, chicken broth, green chiles, Hominy and the seasonings. 

Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 30 minutes. Quickly release the pressure when it’s finished. 

Turn the Instant Pot back to sauté mode. Mix 2 TBSP of corn starch with 2 TBSP of cold water and add it to the Posole. Allow it to thicken for about 10 minutes. 

Top with cilantro and lime wedges and serve! YUM! 


Tools Needed:

Instant Pot

Instant Pot Posole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A delicious Pressure Cooker recipe for this Mexican Soup.



Credit: fromarvadawithlove.com

Ingredients

-1-2 lb pork roast diced

-1 onion diced

-6 cloves garlic minced

-1 25 oz can Hominy

-1 4oz can diced green chiles

-5 cups chicken broth

-1 tsp salt

-1 tsp black pepper

-1 tsp cumin

-2 tsp oregano

-2 tsp chili powder

-1 bay leaf

-2 TBSP corn starch

-2 TBSP cold water

For Garnish (optional)

-1/4 cilantro chopped

-lime wedges

Directions

1.Dice the onion and mince the garlic. Turn the Instant Pot to sauté mode and allow it to heat up. Add 2 TBSP of olive oil then sauté the onion and garlic for 2-3 minutes. 

2.Add the chicken broth, pork, hominy, green chiles and seasonings and stir.

3.Close the lid turn the venting knob to sealing and cook on HIGH pressure for 30 minutes before quickly releasing the pressure. 

4.Turn the Instant Pot back to sauté mode. Mix the 2 TBSP of corn starch with 2 TBSP of cold water and add to the posole. Allow it to thicken for 10 minutes. Top with cilantro and lime wedges and serve! Yum! 


Enjoy and feel free to share! 
Ashton

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Instant Pot Key Lime Pie

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Oh my goodness! I can’t believe how easy and simple it was to convert my Key Lime Pie recipe to an Instant Pot recipe. It’s delicious and easy to make! Enjoy! 🙂

Start out by gathering everything you’ll need to make this delicious dessert! Zest and juice the key limes and set aside.

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Prepare your 7 inch Springform pan by spraying it with non-stick spray. Crush Graham crackers and melt the butter. Mix graham crackers, melted butter, sugar and cinnamon.

 

Pour into Springform pan and press down to flaten the crust into the bottom of the pan. Place pan in the freezer for 5-10 minutes.

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To prepare the pie filling: beat the egg yolks then slowly add the can of condensed milk, yogurt, key lime juice, vanilla and lime zest. Mix well.

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Pour the mixture into your prepared 7-inch Springform pan and cover with aluminum foil. Place pan onto a trivet.

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Add 1 Cup of water to your Instant Pot then lower your trivet into the pot. Secure the lid and venting knob. Cook on HIGH pressure for 20 minutes and then allow a natural pressure release for 10 minutes.

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Carefully Remove your pie and allow it to cool for at least 3 hours in the fridge before serving.

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Enjoy! 🙂

 

Tools Needed:

Instant Pot

7-inch Springform Pan

 

Instant Pot Key Lime Pie

  • Servings: 6
  • Difficulty: Easy
  • Print


Credit: fromarvadawithlove.com

Ingredients

Crust:

-1 Cup crushed graham crackers

-4 Tbsp melted butter

-1 Tbsp sugar

-1/2 Tsp cinnamon (optional)

 

Pie filling:

 

-1 14oz can sweetened condensed milk

-1/3 C Yogurt 

-4 egg yolks

-1/2 Cup key lime juice (or ¼ Cup lime juice and ¼ cup lemon juice)

-2 Tbsp lime zest

-1/2 tsp vanilla

-1 tsp sugar

 

Directions

  1. Zest and juice limes and set aside. Note: If you can’t find key limes you can use lemon and lime juice.)
  2. Prepare your 7 inch Springform pan by spraying it with non-stick spray. Crush Graham crackers and melt the butter. Mix graham crackers, melted butter, sugar and cinnamon.
  3. Pour into Springform pan and press down to flaten the crust into the bottom of the pan. Place pan in the freezer for 5-10 minutes.
  4. To prepare the filling: beat the egg yolks then slowly add the can of condensed milk, yogurt, key lime juice, vanilla and lime zest. Mix well.
  5. Pour the mixture into your prepared 7-inch Springform pan and cover with aluminum foil. Place pan onto a trivet.
  6. Add 1 Cup of water to your Instant Pot then lower your trivet into the pot.
  7. Secure the lid and venting knob. Cook on HIGH pressure for 20 minutes and then allow a natural pressure release for 10 minutes.
  8. Carefully Remove your pie and allow it to cool for at least 3 hours in the fridge before serving.
  9. Enjoy!

 

Ashton

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To learn how to make your own yogurt, click HERE.

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Do you like this recipe? Check out: Instant Pot Orange Dreamsicle Pie

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Instant Pot Beef and Broccoli

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One of my favorite dishes to order at a Chinese restaurant is Beef and Broccoli! I adjusted the flavors and created this recipe to work in an Instant Pot. I hope you enjoy it!

Gather Up all of your ingredients and prepare for your kitchen to smell delicious! 🙂

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If you have more than one Instant Pot, start the Instant Pot White Rice in one pot following my recipe for Instant Pot white rice. Otherwise, get it started on the stove, or cook it first in the Instant Pot. Slice the beef into strips and set aside.

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Mix the beef broth, soy sauce, teriyaki sauce, brown sugar, minced garlic, salt/pepper and pinch of ginger. Pour over the beef and set aside.

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Slice the onion into strips. Turn the Instant Pot to “Saute” mode. Add 3 tbsp of oil and allow it to heat up. Add the sliced onions and saute for 4-5 minutes.

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Add the beef and sauce mixture to the Instant Pot.

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Place the lid on the Instant Pot and seal. Cook on HIGH pressure for 10 minutes and then do a quick release of the pressure. While the beef is cooking, steam your broccoli using a separate Instant Pot and Steamer Basket, or on the stove.

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When the beef is finished cooking, add the steamed broccoli. Mix 2 TBSP of corn starch with 1/4 Cup of cold water. Then add to the beef and broccoli mixture. Allow the mixture to thicken for 5-10 minutes. Serve over some Instant Pot White Rice. 🙂

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Tools needed:

Instant Pot

Steamer Basket (Remove the handles and it fits perfectly in a 6 quart Instant Pot.)

Instant Pot Beef and Broccoli

  • Servings: 6
  • Difficulty: Easy
  • Print

A “better than take-out version of this favorite dish!”.


Credit: fromarvadawithlove.com

Ingredients

-2lbs of beef (flank steak or beef roast) cut into strips

-1lb broccoli steamed

-1 onion sliced

-3 cloves of garlic minced

-1 Cup beef broth

-1/4 Cup soy sauce

-1/4 Cup teriyaki sauce

-3 TBSP Brown Sugar

-Pinch of ginger

-1/2 tsp salt and pepper

-2-3 TBSP Sesame oil or Peanut oil

-2 TBSP Corn Starch mixed with ¼ Cup cold water

-Serve over white or brown rice.

Directions

  1. If you have more than one Instant Pot, start the Instant Pot White Rice in one pot following my recipe for Instant Pot white rice. Otherwise, get it started on the stove, or cook it first in the Instant Pot. Slice the beef into strips.
  2. Slice the onion and mince the garlic. Make sure your broccoli is washed.
  3. Mix the beef broth, soy sauce, teriyaki sauce, brown sugar, minced garlic, salt/pepper and pinch of ginger. Pour over the beef and set aside.
  4. Turn the Instant Pot to “Sauté” and let the sesame or peanut oil heat up. Add the onions and sauté 4-5 minutes. Turn off the Sauté mode and add the meat and sauce mixture.
  5. Close the lid and cook on HIGH pressure for 10 minutes. While it is cooking, mix the corn starch and cold water.
  6. Quickly release the pressure and add the steamed broccoli. Then add the corn starch and water mixture. Allow the sauce to thicken for 5-10 minutes.
  7. Serve over Instant Pot White Rice.

Enjoy!

Ashton

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