As with all my other Pressure Cooker recipes, I cannot stress enough that you must familiarize yourself with the workings of your cooker. Please review your cooker's instruction manual thoroughly before use and when in doubt refer back to those instructions.
2 teaspoons vegetable oil
1 onion, diced
4 teaspoons curry powder
2 teaspoons cumin
1 jalapeno chili, stemmed, seeded and minced
1/4 teaspoon salt
8 garlic cloves, minced
5 small russet potatoes, peeled and cut into 1-inch chunks
2 14.5 oz cans chickpeas
1 3/4 cups water
1 teaspoon vegetable soup starter (like better than bullion)
1 28 oz can diced tomatoes
1 14 oz can of lite coconut milk
1 5 ounce bag of baby spinach
- Heat oil in the cooker over medium heat until shimmering and add the onion, curry, cumin, jalapeno, and salt. Cook until the onion is softened, about 5 minutes. Add the garlic and cook until fragrant. Stir in the potatoes, chickpeas and water.
- Pour in the tomatoes, but do not stir. Lock the lib into place and bring the cooker to a full rock over medium high heat. Cook for 16 minutes at that nice full rocking. Remove the cooker from the heat and allow to rest for 10 minutes. Then bring the pressure down quickly. With my cooker this is achieved by running cold water of the top/side of the cooker. Some new cookers have a pressure release valve. I have an old school cooker and again read your instruction manual!
- Meanwhile, simmer the coconut milk over a medium heat in a small saucepan until it has reduced down to 1 cup, about 10 minutes.
- Carefully, remove the lid from your cooker. Stir in the coconut milk and spinach into the cooker. Replace the lid, but do not lock and let the stew sit for about 5 minutes or until the spinach has wilted.
- Serve over basmati rice or just alone!