I absolutely love Indian Curry, there is something so warm and nourishing about it. We have been out and about a lot since starting our travels, and I am finding that quick and easy pressure cooked or slow cooked meals work really well for us. We have a collection of spices we travel with, and I find most of the other ingredients are readily available wherever we happen to be traveling (feel free to substitute veggies to fit your personal preference!)
This dish makes use of a variety of spices, including a powerful combination of turmeric, coconut oil and black pepper. The combination of oil and pepper along with turmeric helps to maximize the curcumin (cancer fighting component) in the turmeric, allowing you to reap maximum health benefits from you meal. It’s a wonderful, warming option this time of year, when cold nights are frequent!
Instant Pot Indian Curry
1½ cups dry chickpeas, soaked overnight (or 1 14oz can, I like Eden Organic)
2 Tbsp coconut oil
1 lg onion, diced
1 lg potato, diced
½ head cauliflower, chopped into small pieces
4 cloves garlic, crushed
2 inch piece ginger, grated
2 tsp turmeric
⅛ tsp asafoetida (optional)
1 Tbsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds (optional)
2 tsp sea salt
28 oz can diced tomatoes
14 oz can coconut milk
½ can filtered water
Strain soaked chickpeas and add to pressure cooker. Add 5 cups water and 1 piece Kombu.
Secure lid and bring to pressure for 15 minutes.
Quick release, strain and remove kombu and set aside.
Melt coconut oil in your Instant Pot or pressure cooker over medium heat.
Add onions, potatoes and cauliflower and sauté until soft, about 10 minutes.
Add garlic, ginger and spices, stirring to combine, and sauté until fragrant (a few minutes longer).
Add diced tomatoes, cooked chickpeas, coconut milk and filtered water and stir to combine.
Secure lid and bring to high pressure for 7 minutes.
Quick release pressure and serve over cooked grain of choice.