Chickpea Sweet Potato Curry

This is one of the tastiest curries we have made thus far. So good that my hubby wanted it again this week and we just had it last week!

1 yellow onion, diced
2 garlic cloves, crushed
3 cups of cooked chickpeas
5 small purple or white-skinned sweet potatoes (with white flesh), chopped into 3/4" pieces
1 15-oz can diced tomatoes
1 cup lite coconut milk (either in can or carton)
1 cup carrots, chopped
1 T. yellow curry powder
1/2 cup water
1-2 t. coconut sugar
1/2 t. salt
3 handfuls of fresh baby spinach


NOTE: You could replace purple or white-skinned sweet potatoes with orange if you cannot find them in the store. However, purple-skinned, white-fleshed potatoes are extra delicious and have a firmer texture in this curry.

PRESSURE COOKER INSTRUCTIONS:
Steamfry onion in the pressure cooker until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add all other ingredients EXCEPT the spinach. Cook on high pressure for 6 minutes with QUICK RELEASE. Stir in spinach leaves, close the pressure cooker top for 5 more minutes (leaving heat on LOW). Serve!