Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

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Ingredients

• Stew
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced or grated
• 2 sweet potatoes, peeled and cubed
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4-1/2 teaspoon cayenne pepper more or less to taste
• 1/3 cup fresh cilantro, chopped, plus more for serving
• kosher salt and black pepper
• 1 (14 ounce) can coconut milk
• 3 cups chopped kale
• 2 cups cooked basmati rice
• Oil
• 1/3 cup extra virgin olive oil
• 4 cloves garlic lightly smashed
• 1 tablespoon raw sesame seeds
• 2-3 teaspoons crushed red pepper flakes
• 1 teaspoon ground cumin seed
• 1 teaspoon paprika

Instructions

Stove-Top

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
3. Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
5. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

Instant Pot

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
4. Finish as directed above through step 4.

Comments

Add the cilantro as a garnish rather than into the stew itself

Potato and Bacon Soup (Instant Pot)

From here 

Ingredients

• 1 tablespoon olive oil
• 6 slices bacon, chopped
• 1 large onion, chopped
• 2 ribs celery, sliced
• 1 tablespoon minced garlic
• 1 teaspoon ground thyme
• 2 ½ pounds red potatoes, diced
• 4 cups chicken broth
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 cup milk
• salt and ground black pepper to taste
• Garnishes/sides
• Green onion
• Bread
• Shredded cheese

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
2. Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
4. Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.