Potato and Chickpea Curry

Ingredients

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium red onion
• 2 green chili, sliced
• 3 large garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 3 medium tomatoes, pureed
• 1.5 teaspoons curry powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon cumin powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon smoked paprika
• 1.25 teaspoon salt, or to taste
• 3 white potatoes, diced
• 2 x 15.5 oz can of chickpeas, drained and rinsed
• 1.25 cups water
• 2 tablespoons chopped cilantro
• 0.33 cup coconut milk
• 1 tablespoon lemon juice
• more cilantro, for garnishing

Directions

1. Press saute button on the IP.
2. Once hot, add oil and then add the cumin seeds.
3. Let the cumin seeds sizzle and then add chopped onion, ginger, garlic and green chili. Cook till onions are soft and light brown, around 3-4 minutes.
4. Add the tomato puree. Stir and cover the pot with a glass lid. Cook the tomato puree for 5 minutes and then add curry powder, garam masala, cumin powder, turmeric powder, smoked paprika and salt. Cook the spices for a minute or two.
5. Add diced potatoes, chickpeas and stir to combine. Add water and mix.
6. Add 2 tablespoons chopped cilantro and close the lid of the IP.
7. Press the manual button and cook on high pressure for 6 minutes. Do 10 minutes Natural Pressure Release and then do a quick release.
8. Add coconut milk, lemon juice and adjust spice levels to taste.
9. Garnish with some more cilantro and enjoy the curry over rice!