I asked the hubs if he was in the mood for any specific flavors this week, and he brought up that I hadn't done any Indian recipes in a while. When I went to look at the schedule, I also didn't have any in the line-up. For shame. Indian flavors are so satisfying.
Source: Feasting at Home | Serves: 4 | Time: 30 min
Changes: skipped bay leaves and black mustard seeds
Ingredients
1 can #chickpeas, drained
2–3 cups #potatoes, cut into larger 1 inch cubes
1 red bell pepper, cut into 1 inch squares
2 cups #peas
2 tbsp coconut oil
2 fat shallots, diced
2 medium #tomatoes, diced
4–6 garlic cloves, rough chopped
1 tbsp fresh ginger, finely minced
2 tsp whole cumin seeds
1 tsp whole fennel seeds or use ½ tsp ground
1 tsp paprika
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1 tsp garam masala spice
½–1 tsp cayenne
1 1/2 tsp kosher salt
2 tsp agave nectar
14 ounce can full fat coconut milk, divided
Instructions
Saute shallot, garlic and ginger in oil until fragrant. Add all the spices, sauce 1-2 more minutes, letting them toast. Add the tomatoes and coconut milk. Add the agave and salt. Add the drained chickpeas, potatoes and red bell peppers, and give a good stir. Pressure cook on high for only 5 minutes! Manually release to keep veggies from getting too soft. Set Instant Pot to “saute” function, add peas and let them cook five minutes. As the sauce cools, it will thicken.
Serve with rice and enjoy! Or don't serve with rice. I didn't. It was fab.