http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Dinners%2FInstant_Pot_Sweet_Potato_Chickpea_Curry 2026-04-10T10:39:18Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Dinners/Instant_Pot_Sweet_Potato_Chickpea_Curry&diff=1053&oldid=prev 2023-01-17T13:28:52Z

<p>Created page with &quot;serves: 4 Active Time: 10 minutes Total Time: 40 minutes From: https://theflavoursofkitchen.com/instant-pot-sweet-potato-chickpea-curry/#recipe =Ingredients= 200 grams Dri...&quot;</p> <p><b>New page</b></p><div>serves: 4<br /> <br /> Active Time: 10 minutes<br /> <br /> Total Time: 40 minutes<br /> <br /> From: https://theflavoursofkitchen.com/instant-pot-sweet-potato-chickpea-curry/#recipe<br /> <br /> =Ingredients=<br /> 200 grams Dried Chickpea<br /> <br /> 400 grams sweet potato<br /> <br /> 2 teaspoon cooking oil<br /> <br /> 1 Medium onion Finely Chopped<br /> <br /> 1 tablespoon Minced garlic<br /> <br /> 50 grams Thai Red Curry Paste (around 1.5 - 2 tablespoons)<br /> <br /> 1 medium Tomatoe chopped<br /> <br /> 1.5 Cup coconut milk<br /> <br /> Salt to taste<br /> <br /> 1 tableSpoon Fresh Lemon Juice<br /> <br /> 1 tspn fish sauce<br /> <br /> Fresh Cilantro leaves for garnishing<br /> <br /> =Directions=<br /> ==Step 1==<br /> If using dried Chickpea, soak it at least for 6 hours or preferably Overnight.<br /> ==Step 2==<br /> Cook soaked chickpeas in a traditional pressure cooker on high flame for 3-4 whistle, then lower the flame and cook for 10 more minutes. Switch off the flame. Let the pressure release naturally.<br /> ==Step 3==<br /> Alternatively, you can also cook it an Instant Pot. Add soaked chickpeas and water to an instant pot. Cook on high for 25 minutes. Let the pressure release naturally.<br /> ==Step 4==<br /> If you are using canned chickpea, ignore above 3 steps and Start from the following step<br /> ==Step 5==<br /> Turn Saute mode on in the Instant Pot. Once its ready, Add Oil and let it warm.<br /> ==Step 6==<br /> Add chopped onion. Saute/ fry until it has softened and starts to brown.<br /> ==Step 7==<br /> Add minced garlic and cook until the raw smell is gone.<br /> ==Step 8==<br /> Add Red Curry Paste. Mis well and fry for 30 seconds.<br /> ==Step 9==<br /> Add chopped tomato. Cook untill tomato has softened and mixed with onion garlic mixture.<br /> ==Step 10==<br /> Add cooked / Canned Chickpeas, Sweet Potato. Mix everything well.<br /> ==Step 11==<br /> Add in Coconut milk to the Instant Pot. Season with salt. Mix everything well.<br /> ==Step 12==<br /> Turn Manual mode to 'ON' . Set time to 15 mins. Put the valve to 'Sealing' mode. Close the lid and let it cook.<br /> ==Step 13==<br /> When the timer is off, let it rest and let the pressure release naturally for 10 minutes. Then release pressure manually by moving the valve to 'Venting' position with the help of the back of a spoon.<br /> ==Step 14==<br /> Add fresh lemon Juice and Fish Sauce. Stir everything well.<br /> ==Step 15==<br /> Garnish with fresh cilantro leaves, Serve with rice and more lemon wedges.</div>

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