Butternut Squash Curry (Instant Pot)

Ingredients:

• 1 medium butternut squash, deseeded, peeled and cubed 

• 1 can chickpeas, drained and rinsed 

• 1 tablespoon curry powder

• 1 can coconut milk 

• 1 medium onion

• 1 tablespoon tomato paste 

• 2 tablespoons nutritional yeast

• 1 half-inch knob ginger 

• 2 handfuls kale (or any hearty green)

Method:

1. Place all ingredients except for the greens into the instant pot. Pressure cook for 20 minutes. Let naturally release for five minutes.

2. Once done, release the valve and put kale in and stir until wilted. Serve with quinoa, rice or naan.