1 lb - 8 oz Yukon gold potatoes, unpeeled, cut into 1 inch cubes
1 - 15oz can of chickpeas, drained and rinsed
Spice/herb blend-
1 tsp each- onion, garlic, curry, cumin, powder, sea salt
2 tbsp minced onions
1/8 t coriander
Other-
1 cup light coconut milk
1 c frozen peas
Toppings- freshly chopped cilantro
Instructions
Instant Pot Instructions-
1. Place the Spice/Herb Ingredients into a small
bowl, mix well. Set aside.
2.Add all the Base Ingredients and the Spice/Herb
Mix into the Instant Pot. Stir well to combine all
the ingredients. Set the Instant Pot to Manual
Pressure High for 14 minutes. When finished,
press Cancel, unplug the Instant Pot, and allow to
sit for 2 minutes, then do a Quick Release.
3. Once all the pressure is released, carefully
remove the lid. Stir in the peas and light coconut
milk, allow to set for 5 minutes to allow the
flavors to marry.
4.Serve with freshly chopped cilantro and steamed
rice.
Stove Top Instructions-
1.Place the Spice/Herb Ingredients in a small
bowl, mix well, set aside.
2.Add all the Base Ingredients and Spice/Herb Mix,
stir well to combine. Bring the mixture to a boil,
then lower to a simmer and cover with a tight-
fitting lid. Simmer for 30 minutes or until the
carrots and potatoes are perfectly tender,
stirring occasionally.
3. Once the carrots and potatoes are tender,
remove the pot from the stove. Stir in the peas
and light coconut milk, allow to set for 5 minutes
to allow the flavors to marry.
4. Serve with freshly chopped cilantro and steamed
rice.
Originally Submitted
2/8/2021
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