Perfect for a quick dinner on these increasingly chilly nights in much of the Northern Hemisphere, this flavorful, brothy curry is highly adaptive to the veggies you have on hand so feel free to modify to your needs.
1 tablespoon extra virgin olive oil 1 yellow onion, diced 1 tablespoon garlic, finely minced 4 - 5 carrots, peeled and sliced 1½ cups yukon gold potatoes, diced (peeled or unpeeled) 1 red bell pepper, seeded, membranes removed and diced 2 tablespoons tamari, divided 30-ounces cooked and drained chickpeas 1½ cups rice (brown basmati is good but use what you like) 1 tablespoon cumin powder 2 teaspoons turmeric powder 1 teaspoon cayenne pepper Salt and pepper 13½ ounces lite or regular canned coconut milk 1 tablespoon vegan red curry paste 3 cups vegetable stock, water, or a combination ½ cup toasted cashews, chopped Fresh lime quarters for serving, chili sauce
Heat the olive oil in the Instant Pot on the sauté function for one minute. Spread with a silicon brush.
Add the onions, garlic, carrots, potatoes and bell pepper; add one tablespoon of the tamari and stir for three minutes. Add the chickpeas, rice, additional tablespoon of tamari and spices. Sauté for two minutes. Add the coconut milk, red curry paste, broth or water and change the setting to the “rice” cooking setting. Quick release and serve with the toasted cashews, lime juice and optional chili sauce.