curried vegetable and chickpea stew

January 20, 2018 by Angie

I’m an Instant Pot convert! This was a slow cooker recipe and I was scared to convert it for the pressure cooker. I looked around online about general guidelines for converting slow cooker recipes to Instant Pot recipes and went for it. It worked out perfectly.

Adapted from The Kitchn who adapted it from Cooking Light.

Yields at least 4 servings.

Ingredients

About a tsp of olive oil
Yellow onion, diced
Salt
2 red potatoes, diced
1 tbsp curry powder
1 tbsp brown sugar
1 tbsp grated fresh ginger
1 tbsp minced garlic
a pinch of cayenne pepper
2 cups vegetable broth, divided
2 15 oz cans of chickpeas, drained and rinsed
1 medium head cauliflower, cut into bite-sized florets
1 28-oz can diced tomatoes with their juices
Black pepper
Fresh arugula
1 cup coconut milk

Directions

  1. In a large pan, heat about a teaspoon of olive oil. Add the diced onion and some salt. Once the onion is pretty cooked, add in the diced potatoes and a little more salt. Cook for about five minutes so that the potatoes start to brown and become a little crispy on the outside.
  2. Add the curry powder, brown sugar, grated ginger, garlic, and cayenne pepper to the onion and potato mixture. Stir and cook for about a minute then add about a 1/4 cup of vegetable broth to the pan and use that liquid to get all the spices off of the pan and into the onion and potato mixture. Transfer everything to the Instant Pot. You can do this whole part inside the Instant Pot using the saute function but I haven’t tried that yet so I sauted the old fashioned way in a big pan on the stove.
  3. Add the rest of the ingredients except the arugula and coconut milk to the Instant Pot. Fasten the lid. Pressure cook for 25 minutes with the vent in the sealed position. Allow for “natural release” – I still giggle every time I read that. I don’t think it would matter much if “quick release” is used for this recipe, but I haven’t tried that.
  4. When the float valve is down and it’s safe to open the Instant Pot, stir everything around a bit. I left the Instant Pot on warming. Stir in the coconut milk. Add the arugula. I would estimate I used about 10 ounces of arugula. Add salt and pepper to taste.
  5. Ladle the stew into bowls. It’s hearty so I don’t think rice is necessary. We ate some toast with it.

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