Name: Chickpea Curry with Sweet Potatoes
Prep time: 10 min
Cook time: 9 min
Yield: 8 servings
Ingredients: 4 Tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 2 tsp coriander; 2 tsp turmeric; 1 tsp garam masala; 1/2 tsp cinnamon; 1 cup onion diced; 2 Tbsp ginger; 2 Tbsp garlic; 1/2 cup tomato paste; 5 cups water; 2 cups chickpeas; 4 sweet potatoes chopped; fresh cilantro optional, for garnish; 4 cups rice rinsed; 4 cups water

Recipe

Chickpea Curry with Sweet Potatoes

Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.

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Ingredient batch: 1× original. Base yield: 8 servings.

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Yield: 8 servings
Prep: 10 minutes
Cook: 9 minutes

Ingredients

59 mL oil (volume measure)
4.9 mL mustard seeds (volume measure)
4.9 mL cumin seeds (volume measure)
9.9 mL coriander (volume measure)
9.9 mL turmeric (volume measure)
4.9 mL garam masala (volume measure)
2.5 mL cinnamon (volume measure)
237 mL onion diced (volume measure)
30 mL ginger (volume measure)
30 mL garlic (volume measure)
118 mL tomato paste (volume measure)
1183 mL water (volume measure)
473 mL chickpeas (volume measure)
4 sweet potatoes chopped — count retained
fresh cilantro optional, for garnish — count retained

For The Rice

946 mL rice rinsed (volume measure)
946 mL water (volume measure)

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.

4 Tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp coriander
2 tsp turmeric
1 tsp garam masala
1/2 tsp cinnamon
1 cup onion diced
2 Tbsp ginger
2 Tbsp garlic
1/2 cup tomato paste
5 cups water
2 cups chickpeas
4 sweet potatoes chopped
fresh cilantro optional, for garnish
4 cups rice rinsed
4 cups water

Instructions

Set the Instant Pot to sauté mode for 5 minutes. Add in the oil and let it heat up, then add in the mustard seeds and cumin seeds and stir until they are fragrant. Then add onion, ginger, and garlic and stir to sauté. Add in the powdered spices and cook another 30 seconds or so.
Mix in the tomato paste, chickpeas, and sweet potatoes, then pour in the 5 cups of water.
Place a wire rack on top of the curry mixture, and place a metal bowl containing the rinsed rice and 4 cups of water on top of that.
Close the lid on the Instant Pot, seal the valve, and cook at high pressure for 9 minutes. Do a quick release when done. Garnish with fresh cilantro if desired.

Notes

While the curry is cooking, you can make some additional dishes to accompany the curry such as pakora or naan.

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https://adfreecook.com/chickpea-curry/