Instant Pot Potato & Chickpea Curry – an easy weeknight curry which you can make in 30 minutes in your IP. Vegan & gluten-free.
Ingredients
2 teaspoons oil
¾ teaspoon cumin seeds
1 medium red onion
2 green chilies, sliced
4 large garlic cloves, finely chopped
1 inch ginger, finely chopped
3 medium tomatoes, pureed
1.5 teaspoons curry powder
½ teaspoon garam masala
½ teaspoon cumin powder
¼ teaspoon turmeric powder
¼ teaspoon red chili powder, optional
Salt, to taste
4 white potatoes [440 grams], diced
2 x 15.5 oz. can of chickpeas
¾ cup water
2 tablespoons chopped cilantro
⅓ cup coconut milk
Juice of ½ lemon
More cilantro, for garnishing
Preparation
Prep Time: 10min | Cook Time: 20min
Press sauté button on the IP.
Once hot, add oil and then add the cumin seeds.
Let the cumin seeds sizzle and then add chopped onion and green chili, cook till onions are soft and translucent, around 2-3 minutes.
Add garlic and ginger, cook another 2 minutes and then add the tomato puree. Cook the tomato puree for 2 minutes and then add curry powder, garam masala, cumin powder, turmeric and salt. Also add the red chili powder, if using. Cook the spices for a minute or two.
Add diced potatoes, chickpeas, along with water and stir to combine.
Add 2 tablespoons chopped cilantro and close the lid of the IP.
Press the manual button and cook on high pressure for 5 minutes. Do 10 minutes Natural Pressure Release and then release the remaining pressure manually (Quick Release).
Add coconut milk, lemon juice and adjust spice levels to taste.
Garnish with some more cilantro and enjoy the curry over rice!
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