Butternut squash, chickpeas, and kale simmered in coconut milk and Thai red curry paste creates a healthy and delicious stew.
Add chickpeas with soaking liquid and chopped cabbage to instant pot. If necessary add enough water to cover chickpeas.
Cook under pressure for 20 minutes.
After cooking cycle is complete add ginger, garlic, onion, butternut squash, and vegetable stock and Thai red curry paste.
Cook under pressure again for 20 minutes.
When cooking cycle has completed add kale and coconut milk. cover, and bring to a simmer using the saute' setting.
As soon as the stew comes to a full simmer, change to the slow cook setting or the dish may scorch on the bottom.
When ready to serve add basil, cilantro, and a squeeze of fresh lime.