Chickpea Curry with Sweet Potatoes
Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.
Servings: 8 servings
- 4 Tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp coriander
- 2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 cup onion diced
- 2 Tbsp ginger
- 2 Tbsp garlic
- 1/2 cup tomato paste
- 5 cups water
- 2 cups chickpeas
- 4 sweet potatoes chopped
- fresh cilantro optional, for garnish
For The Rice
- 4 cups rice rinsed
- 4 cups water
Set the Instant Pot to sauté mode for 5 minutes. Add in the oil and let it heat up, then add in the mustard seeds and cumin seeds and stir until they are fragrant. Then add onion, ginger, and garlic and stir to sauté. Add in the powdered spices and cook another 30 seconds or so.
Mix in the tomato paste, then pour in the 5 cups of water.
Place a wire rack on top of the curry mixture, and place a metal bowl containing the rinsed rice and 4 cups of water on top of that.
Close the lid on the Instant Pot, seal the valve, and cook at high pressure for 9 minutes. Do a quick release when done.
- While the curry is cooking, you can make some additional dishes to accompany the curry such as pakora or naan.
Calories: 555kcal | Carbohydrates: 105g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 680mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9491IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg