Add coconut oil to instant pot then add the ginger-garlic paste and minced Thai red chili pepper. Fry for 10 seconds. Next add the greens, mix, and cook for 15 seconds.
Add the vegan red curry paste and ½ cup water. Cook till it comes to a boil. Now add diced butternut squash and cook for a minute.
Add the chickpeas and mix then add salt, and 3-4 cups of water/vegetable stock.
Turn off the Instant pot and close the lid. Cook for 35 minutes in manual/pressure/beans mode. Release pressure naturally.
Open the lid, give it a stir. Turn it back on in saute mode. Pour coconut milk and chopped cilantro. Cook it for a minute. Then turn off the Instant Pot.
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