Chickpea Curry, Brown Rice, and Steamed Broccoli

Prep Time: 70 minutes

Yield: 10

Ingredients

• 3 cups brown rice
• 3 cups water
• 2 heads broccoli, cut up into individual florets
• ¾ cups water
• 16 ounces chickpeas, dried (& soaked if possible)
• 3 cups water
• 4 tablespoons butter
• 2 teaspoons cumin seeds
• 2 whole yellow onions, finely diced
• 2 cloves garlic, minced
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon chili powder
• ½ teaspoon ground turmeric
• 4 whole plum tomatoes, finely diced
• 2 whole bell peppers
• ½ teaspoon garam masala
• 1 cup chopped cilantro

Instructions

1. To cook the rice - Add rice & water to instant pot, pressure cook for 15 mins, then natural release for 5 mins.
2. To cook the broccoli - Add water and broccoli to pot. Bring water to boil, then turn off heat & cover for 7 mins.
3. Saute the butter on high in Instant Pot.
4. Add cumin seeds & cook for ~1 min.
5. Add the onions & peppers, stirring occasionally until onions are soft, ~5 mins. (Cover pot w/ glass lid to speed up the process).
6. Add ginger & garlic, sauté for ~1 min.
7. Add coriander, salt, chili powder, turmeric, & chick peas. Add the water and stir well w/ wooden spoon.
8. Pressure cook for 40 mins at high pressure.
9. Let the pressure release naturally, then open the pot & stir in tomatoes & garam masala.
10. Sauté on high for ~5 mins. Serve topped with cilantro.

Related Recipes

• Chocolate Chip Cookies
• Coconut Egg Curry
• Vegetable Sweet Corn Soup

Log in to leave a review or comment.