IP Chickpea and Potato Curry

I don’t even remember where I got this recipe originally, and it has changed and evolved over time, my recipe card now full of yellow splashes. I love this recipe in winter or summer or anytime in between. If you don’t have an instant pot, you can make it on the stovetop with dried lentils or precooked chickpeas instead and simmer for 30-40 minutes. FYI this is a little spicy, so if you’re not into spice omit the jalapeños, cayenne and/or chili flakes.

1 tablespoon oil (coconut or EVOO)

1 onion, diced

2 jalapeños, diced (if you don’t have fresh, sub 2 tablespoons pickled)

1 large potato, diced

1 tablespoon fresh ginger, grated

4 cloves garlic, minced

2 tablespoons red curry paste

1 tablespoon curry powder

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon cayenne

1 teaspoon chili flakes

1 teaspoon mustard seeds

1/2 teaspoon cumin

14oz chopped tomatoes (fresh or canned)

2 cups water or veggie broth (more as needed)

1 cup dried chickpeas, soaked for 4 hours or overnight (or simmered in boiling water for 30 minutes)

1 cup frozen peas

14oz (1 can) coconut milk

salt and pepper to taste

1). Press sauté on the IP. Add oil, peppers and onion, and sauté until translucent, 2-4 minutes. Add garlic and ginger and sauté 30 seconds, then add spices and curry paste and stir for 1 minute.

2). Add tomatoes, water/broth, chickpeas and potatoes and give a good stir. Cancel sauté, close the lid to sealing and pressure cook at high pressure for 45 minutes (30 minutes for overnight soak).

3). Let the pressure release naturally then open the lid. Add in coconut milk and peas, and give a good stir. Taste and add salt and pepper as needed. If the consistency is too thick, add more broth/water a little at a time until it thins out a bit.

4). Serve with rice and/or naan bread, top with sesame seeds, cilantro or chili crisp, and enjoy!

Leftover tip: If you have leftovers the next day, I love to make little curry puff pockets! I use premade puff pastry dough cut into squares, add a bit of the leftovers to each square, fold diagonally and press with a fork, then bake in the oven at 400° F/200° C for 15-18 minutes, or until the pockets are golden brown.