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Delicious Instant Pot Potato & Chickpea Curry: A Hearty Vegan and Gluten-Free Delight

In the realm of comforting meals, few dishes can rival a warm, flavourful curry. Today, we’re excited to share an easy and delicious recipe for Instant Pot Potato & Chickpea Curry—a heartwarming dish that’s both vegan and gluten-free. This recipe is not only simple to prepare but is also packed full of nutrients, making it a perfect choice for any meal of the day.

Why Choose Instant Pot for Curries?

The Instant Pot has revolutionised home cooking, allowing us to prepare meals that are both complex in flavour and quick in preparation. Using this versatile kitchen gadget, the rich spices and ingredients meld together beautifully, enhancing the taste of our curry in a fraction of the time it would take on the stove.

Ingredients You Will Need

To create this delicious Instant Pot Potato & Chickpea Curry, gather the following ingredients:

• 2 medium potatoes, peeled and diced
• 1 can (400g) chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (400g) chopped tomatoes
• 400ml vegetable stock
• 1 tablespoon coconut oil (or any cooking oil of your choice)
• 1 tablespoon curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• Salt and pepper, to taste
• Fresh coriander, for garnish (optional)
• Lemon wedges, to serve

Directions

1. Sauté the Base: Start your Instant Pot by selecting the “Sauté” function. Once it’s hot, add the coconut oil. After the oil has melted, throw in the cumin seeds, letting them sizzle for about 30 seconds until fragrant. Add the chopped onion, cooking for 3-4 minutes until it becomes translucent. Stir in the garlic and ginger, cooking for another minute.

2. Add Spices: Sprinkle in the curry powder and turmeric, stirring well to coat the onion mixture. This step will awaken the aromatic spices and fill your kitchen with enticing scents.

3. Combine Main Ingredients: Add the diced potatoes and chickpeas to the pot, followed by the chopped tomatoes and vegetable stock. Stir everything together, ensuring the ingredients are well mixed.

4. Pressure Cook: Seal the Instant Pot lid and set it to pressure cook on high for 8 minutes. Ensure the valve is set to “Sealing.” Once the cooking time is complete, carefully perform a quick release by moving the valve to “Venting.”

5. Final Touches: When the steam has fully released, remove the lid and stir the curry. Taste and adjust the seasoning with salt and pepper as needed. If you prefer a thicker consistency, simply use the “Sauté” function for a few minutes to evaporate some of the excess liquid.

6. Serve: Ladle the curry into bowls, garnishing with fresh coriander and a squeeze of lemon juice for a bright finish. Serve it alongside rice, quinoa, or even naan bread for a truly satisfying meal.

Nutritional Benefits

This Instant Pot Potato & Chickpea Curry is not only scrumptious but also nutritious. Potatoes are a fantastic source of vitamins C and B6, while chickpeas provide a hearty dose of protein and fibre, making this curry incredibly filling. Moreover, the spices used in this recipe come with their own health benefits, from aiding digestion to boosting immunity.

Conclusion

Whether enjoyed as a comforting solo meal or shared around the dinner table with family and friends, this Instant Pot Potato & Chickpea Curry promises to delight both the senses and the palate. It embodies the essence of home-cooked goodness while accommodating dietary preferences, being both vegan and gluten-free. Give it a try, and savour the explosion of flavours that this simple yet delightful dish has to offer!

So, next time you’re in the mood for a quick, nourishing, and utterly delicious meal, reach for your Instant Pot and whip up this curry. You’ll not only nourish your body but also warm your soul. Happy cooking!

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