1 onion chopped
2 cloves of garlic, minced
1 tbsp olive oil
2 tea coriander
2 tea cumin
2 tea garam masala
1 tea tumeric
1 tea salt
1 tea chili powder
2 cans chickpeas, rinsed
1 can diced tomatoes with juices
3 potatoes, diced
1 can coconut milk
salt and pepper to taste
Press the Saute button on the Instant Pot and add the olive oil. When hot, add onions and garlic. Stir occasionally and saute until translucent. Add spices and mix well. Add chickpeas, tomatoes, potatoes and coconut milk. Stir to combine all ingredients. Lock the lid in place and set the timer High Pressure for 15 minutes with a Quick Release. Season with salt and pepper. Serve over rice and enjoy with naan.
It's hard to be creative when meal planning. To mix it up, we like to throw in Meatless Monday- also makes it challenging to be creative. This meal is full of flavor and definitely something different to throw on the menu. The potatoes were a bit soft for my liking so next time I will either cut them into larger cubes or decrease the time 1-2 minutes. I also portioned the leftovers out into containers and froze them for future lunches. They thawed and reheated great- I may make this recipe just for this purpose. We always buy the individual size naan at Costco so they paired nicely with this (we also freeze those and just pop them in the toaster at dinner time).
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