Chickpea, sweet potato and coconut curry
1 tablespoon olive oil
1 teaspoon cumin seeds
1 small onion (sliced)
1 can chickpeas (drained)
1 large tomato or 2 small ones (cut in chunks)
1 large sweet potato (peeled and cubed)
½ teaspoon turmeric
1 teaspoon red chilli powder/paprika
1 teaspoon cinnamon
1 teaspoon curry powder
2 tablespoons tamarind sauce
1 teaspoon ginger (grated)
2 garlic cloves (chopped)
200 ml water
125ml coconut milk
2 tablespoons lemon juice
1. Set Instant Pot to saute function. When hot, add oil and cumin seeds.
2. Once they’re sizzling, add onions and saute till soft and transparent.
3. Add chickpeas, tomatoes, potatoes, ginger, garlic, water and spices. Stir.
4. Set Instant Pot to pressure cook for 7 minutes on high.
5. When done, leave on Natural pressure release for 10 minutes. Then do a quick release.
6. Add coconut milk, tamarind sauce, and lemon juice.
7. Garnish with coriander leaves. Serve with basmati rice.
#meatfreemonday #meatfreemeals #meatfree #instantpot #southafricahalaal