Instant Pot Curry
This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.
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