Instant Pot Thai Butternut Squash Curry with Noodle - Abstract Fitness

Ingredients

• 1 medium onion, diced
• 1 garlic clove, minced
• 1/3 cup Thai Red curry paste
• 1 Tbsp fish sauce
• 3 cups veggie or chicken broth
• 1 Tbsp creamy peanut butter
• 4 cups cubed butternut squash or add sweet potatoes for up to 4 cups
• 1 stick cinnamon
• 2 dry kaffir lime leaves
• 1 inch fresh ginger, grated
• Juice from 1 lime
• 1 can of full fat coconut milk
• 2 cups fresh or frozen shredded kale
• 1 pound of rice or egg noodles
• 1/4 cup cilantro or basil
• 1 can 540 ml chickpeas, rinsed