Curry recipe

Easy Instant Pot Curry

by: Ashley Shapiro

Ingredients:

2 tbsp oil 

1/2 yellow onion, diced 

1 tsp salt 

1 tbsp minced garlic 

1 tbsp ginger (fresh or paste)

2 tbsp curry powder 

1 tbsp curry paste 

3 russet potatoes , cubed 

1 can chickpeas, drained/ rinsed

1 can coconut milk (13.5 oz)

1 can diced tomatoes (14.5 oz)

Directions:

First set the instant pot to “saute” 

Add the onion, garlic, salt , ginger, curry powder, curry paste and saute for about 3 min, or until the onion is translucent 

Then add the chopped potatoes, chickpeas, tomatoes, & coconut milk 

Set to pressure cook high for 5 minutes 

Allow pressure to gradually release for about 5 minutes before using the quick release to release all the pressure

Top with fresh parsley and serve with your favorite rice (I recommend jasmine) or cauliflower rice, and naan.

Click here to watch the video.

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