Our Family Recipes

6 Servings – Pairs well with Basmati rice and/or Naan

• 2 Tbsp neutral oil
• 1 tsp cumin seeds

• 1 onion, chopped
• 1 Tbsp or 3 cloves garlic, minced
• 1 Tbsp or 1 inch ginger, minced or grated

• 1 Tbsp red curry paste
• 1 Tbsp turmeric

• 1 carrot, cut into chunks
• 2/3 lb sweet potatoes, peeled and cut into cubes
• 15 oz can chickpeas, drained and rinsed
• 13.5 ounces full fat coconut milk
• 1 cup vegetable broth
• 2 Tbsp lime juice
• 1 tsp black pepper
• 2 tsp sea salt

1. Select Sauté on the pressure cooker and add the oil. When hot add the cumin seeds and cook for 2 minutes.
2. Add the onion and cook for 5 to 6 minutes. Then add the garlic and ginger and cook for 1 to 2 minutes.
3. Add the red curry paste and turmeric and cook for 1 to 2 minutes.
4. Select Cancel and add remaining ingredients and stir well to combine. Pressure cook on high for 8 minutes with canned chickpeas and 35 minutes for dried. Natural release.