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Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.
Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.
Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.
When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.