Coconut Quinoa Curry

I searched for "Instant Pot Vegetarian Recipes" and an article on buzzfeed came up. This was one of the recipes linked, so we tried it. It's a little bland (but smells delicious!), so I added salt and a little more Tamari sauce once it was on my plate, and it was yummy. Next time I'll increase the spices before cooking time. This can also be made in the slow cooker, cooking for 3-4 hours.

From the kitchen of:  https://www.simplyquinoa.com/slow-cooker-coconut-quinoa-curry/

INGREDIENTS:

• 1 medium sweet potato, peeled and chopped (about 3 cups)

• 1 large broccoli crown, cut into florets (about 2 cups)

• 1/2 white onion, diced (about 1 cup)

• 1 (15 oz) can chickpeas, drained and rinsed (ie Garbanzo Beans)

• 1 (28 oz) can diced tomatoes

• 2 (14.5 oz) cans coconut milk (either full fat or lite)

• 1/4 cup quinoa

• 2 garlic cloves, minced (about 1 tablespoon)

• 1 tablespoon freshly grated ginger

• 1 tablespoon freshly grated turmeric (or 1 teaspoon ground) (I'll add more next time)

• 2 teaspoon wheat free tamari sauce (I'll add more next time)

• 1 teaspoon miso (or additional tamari) (I couldn't find miso, so I just used tamari)

• 1/2 - 1 teaspoon chili flakes (I'd add more next time--it didn't make it spicy at all)

INSTRUCTIONS:

1. Add all ingredients to the Instant Pot, starting with 1 cup of water. Stir until everything is fully incorporated.

2. Cook for 20-30 minutes (we did 25 minutes and the veggies were a little overdone, so I'd do 20 minutes next time) until sweet potato cooks through and the curry has thickened.

3. Serve over rice.

   1. MAKES: 6-8 servings