Instant Pot Curry
Heat oil in a multicooker on sauté mode. Add onion and garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add ginger and cook, stirring, for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric.Advertisement
Stir in potatoes, bell pepper and chickpeas. Close and lock the lid. Cook on high pressure for 5 minutes. Release the pressure manually. Remove lid and return the multicooker to sauté mode.
Add peas and cook until bubbling, 3 to 4 minutes. Add lemon juice. Turn the multicooker to warm until ready to serve.
To make ahead: Refrigerate curry for up to 2 days. Reheat before serving.
Equipment: Electric pressure cooker (multicooker)
4 fat, 1 1/2 vegetable, 1 starch, 1/2 lean-protein