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.