Instant Pot Chickpea & Tomato Curry

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2cm fresh root ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp paprika
• 2 tbsp tomato purée
• 150ml hot vegetable stock (1 stock cube)
• 2 x 400g tins chickpeas, drained and rinsed
• 400g tin chopped tomatoes
• 1 tsp caster sugar
• 2 tsp garam masala
• 2 tbsp chopped fresh coriander
• 300g basmati rice, to serve
• Salt to taste

Method

1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, ginger, cumin, ground coriander, turmeric, paprika and tomato purée and cook for 1 minute.

2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the chickpeas and stir.

3. Pour the tinned tomatoes over the top, add the sugar and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

4. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

5. Select Sauté and simmer for 5 minutes, lightly mashing a few chickpeas to thicken the sauce.

6. Stir in the garam masala and season with salt. Scatter over the coriander. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.