Instant Pot Sweet Potato, Chickpeas, and Kale Curry

Ingredients

• 2 Tbsp virgin coconut oil
• 1 medium onion, diced
• 2 garlic clove, minced
• 1 Tbsp fresh ginger, grated
• 1 Tbsp cumin seeds
• 1 can, 398 ml, diced tomatoes, with juices
• 1 large sweet potato of half of a butternut squash
• 1 tsp salt and 1/2 tsp ground pepper
• 2-4 dry kaffir lime leaves
• juice from 1 lime
• 2 cups fresh or frozen shredded kale or fresh spinach
• 1/4 cup fresh cilantro or parsley
• 1 can, 398 ml, chickpeas, rinsed
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/4 tsp red pepper flakes
• 4 cups veggie broth or chicken broth
• 1 can full fat coconut milk