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.