Instant Pot Saag Aloo - Sweet Potato & Chard Curry

Name: Instant Pot Saag Aloo - Sweet Potato & Chard Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1 tsp oil; 4 cloves of garlic; 2 tsp minced ginger; 1 small onion; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/3 tsp cayenne; 1 or 2 whole cloves; 1/2 tsp Turmeric; 3/4 tsp salt; 2 cups cubed sweet potato; 2 cups packed chopped chard; 1/2 cup water; 1/2 cup non dairy yogurt or full fat coconut milk; lemon and cilantro for garnish

User Reviews

5.0

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
146 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Saag Aloo - Sweet Potato & Chard Curry

Danielle Hudson

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Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. Saucepan option. Vegan Gluten-free Recipe.

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Ingredients

Servings

1 tsp oil or use 2 tbsp water or broth to saute
4 cloves of garlic finely chopped
2 tsp minced ginger
1 small onion chopped
1 tsp ground cumin , or 1/2 tsp cumin and 1/2 tsp coriander
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/3 tsp cayenne
1 or 2 whole cloves (or use 1/8 tsp ground cloves)
1/2 tsp Turmeric
3/4 tsp salt
2 cups cubed sweet potato , or regular potatoes
2 cups packed chopped chard , spinach or a mix of greens
1/2 cup water use 3/4 cup for saucier
1/2 cup non dairy yogurt or full fat coconut milk
lemon and cilantro for garnish

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Instructions

Heat oil in Instant pot on saute. When hot, add the garlic and ginger and mix and cook for 30 seconds. (Or use a tbsp of broth to saute).
Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
Add the spices and salt and mix in for a few seconds.
Add the sweet potatoes, greens, water and yogurt and mix well to combine.
Cancel saute, close the lid and pressure cook for 4 mins (manual hi). Then Release the pressure after 5 mins
Add some coconut milk or cashew cream for creamier if needed. Taste and adjust salt and flavor. Add some garam masala if needed. Garnish with lemon and cilantro. Serve with dals, beans or curries.

Notes

Saucepan: Follow first 4 steps in a skillet over medium heat. Add another 1/4 cup water and mix in. Cover and cook for 13 to 15 mins. Stir, check for doneness. Add more water or coconut milk if needed and simmer for a few mins.
Variation: Add 1.5 cups or 15 oz can, drained chickpeas or cooked lentils with the sweet potato for additional protein to make it into a meal. Increase the spices and a bit of salt for the added volume.
You can also add a 1/3 cup red lentils and a cup more water.
Nutrition is 1 of 3 serves, does not include sides

Nutrition Information

Show Details

Calories 146kcal (7%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 2g (3%) Sodium 621mg (26%) Potassium 471mg (13%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 14130IU (283%) Vitamin C 18.3mg (20%) Calcium 115mg (12%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 146 kcal

% Daily Value*

Calories	146kcal	7%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	2g	3%
Sodium	621mg	26%
Potassium	471mg	10%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	14130IU	283%
Vitamin C	18.3mg	20%
Calcium	115mg	12%
Iron	1.7mg	9%