INSTANT POT BUTTER POTATO CHICKPEAS RECIPE (VEGAN)
Serves 4 | Ready in 35 mins
5 medium yellow potatoes, peeled and quartered
1 can organic chickpeas
3 tbsp vegan butter
8 cloves garlic minced
1 cup tomato sauce
2 tbsp tomato paste
3 tsp garam masala powder
1 tbsp ground coriander
1 tsp cumin ground
1 tbsp smoked paprika
1 tsp turmeric
1 tsp of ginger powder or fresh minced ginger
1 tsp salt
1 cup water
1 cup cashew cream (1/3 cup raw cashews blended in 1/2 cup hot boiling water)
2 tbsp parsley chopped
Required: Instant Pot. You may use a normal pot but you will have to adjust the time so that the potatoes and chickpeas are cooked through.
Set your Instant Pot on Saute Mode (Level: More). Saute garlic in vegan butter. Add potatoes and saute for 2-3 minutes. Add in spices.
Next add tomato sauce and tomato paste along. Mix to combine. Then add chickpeas and mix gently. Pour in water and mix again. Let it simmer for 2 minutes. Cover with Instant Pot lid and lock it.
Set to Pressure Cook Mode and set time to 10 minutes. Turn sealing knob to Sealing Mode.
Once it has cooked for ten minutes, turn off pressure cooker. Carefully switch off Sealing Mode to allow the pressure to release. Once released, remove lid.
Pour in cashew cream and gently mix until combined. Garnish with chopped parsely and serve with basmati rice. Enjoy!