This is a delicious, all-veggie, healthy supper. Chop up a medium onion. Mince 4 garlic cloves. Chop a green or red pepper. Preheat Instant Pot by hitting saute button. Add a tablespoon of olive oil. When oil is hot, add onion and saute for four minutes. Add the bell pepper and garlic and cook for two more minutes. Add 1 tablespoon curry powder, stir for 30 seconds. (Add more curry if you like extra spice). Add 1 14.5-ounce can diced tomatoes with juice, 2 15-ounce cans chickpeas (rinsed and drained), a cup frozen corn, 1 cup frozen chopped okra, 2 cups chopped kale and/or chard, 1 cup vegetables broth and 1 tablespoon honey or sugar. Stir and secure the Instant Pot lid. Select MANUAL (or PRESSURE COOK, HIGH) and cook for 5 minutes. Once cooking is done, use natural release for 10 minutes. Open pot, add juice from one lime and 2 tablespoons chopped fresh cilantro leaves.Serve over rice.
