Serves a generous 6 (I love leftovers so I make a lot of this at a time)
2 cans chickpeas, drained and rinsed
3 cups veggie stock
3 cubes “golden curry” (I purchase at P.J.’s Asian One on SR-207)
1 large baking potato, peeled and large diced
2 carrots, peeled and sliced in ¼ inch rounds
1 onion, diced
1 tablespoon olive oil
1 can coconut milk
Set Instant pot to sear and add oil. Add onions and cook about 4 minutes, untilwilting and fragrant. Turn off pot.
Add all ingredients to pot on top of onions, close lid, and set for high pressure for 7 minutes.
When done, either let slow release take place, or following pot instructions, do a quick release method. once cooked, stir in coconut milk. Serve warm over jasmine or brown rice. The leftovers keep for three days in fridge and up to 3 months in freezer.
Andrea Rosenblatt of A. Chef's Cooking Studio