Chickpea Curry, Brown Rice, and Steamed Broccoli

Description: A comforting one-pot meal combining aromatic chickpea curry with fluffy brown rice and crisp steamed broccoli for a complete, balanced dinner.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Cuisine: indian

Ingredients

• 3 cups
• 3 cups
• 2 heads
• ¾ cups
• 16 ounces
• 3 cups
• 4 tablespoons
• 2 teaspoons
• 2 whole
• 2 cloves
• 2 tablespoons
• 1 tablespoon
• 1 tablespoon
• ½ teaspoon
• 4 whole
• 2 whole
• ½ teaspoon
• 1 cup

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.

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