👨‍🍳 How to Make Curried Chickpea & Potato Stew

  1. Set Instant Pot to sauté. Add oil, onion, and garlic; cook until soft, about 3 minutes.

  2. Add curry powder and cumin, and tomato paste, stirring for 1 minute.

  3. Add potatoes, chickpeas, vegetable broth, and salt. Stir well.

  4. Lock lid and set to Pressure Cook for 10 minutes.

  5. Allow natural release for 5 minutes, then quick release. Stir and serve.

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Pro Tips for Perfect Curried Chickpea & Potato Stew

  • Prep Ahead: You can prepare ingredients the night before and cook fresh.
  • Storage: Store leftovers in an airtight container for up to 3 days.
  • Substitutions: Feel free to swap vegetables or proteins based on preference.
  • Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.

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