Chickpea Curry


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