A wholesome and healthy dish with the right amount of kick.
Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients:
1 tablespoon olive oil
1 yellow onion, diced
4 potatoes, peeled, cubed
1 bell pepper
1 serrano pepper, diced
6 tablespoons mild curry paste
1/2 cup water
1/2 cup coconut milk
1 (15-ounce) can peas, drained
1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the onions; cook and stir for about 5 minutes.
2. Add the potatoes, bell pepper, serrano pepper, curry paste, water and coconut milk. Season to taste with salt and pepper.
3. Close the lid and lock. Cook for 3-4 minutes at high pressure. At the end of the cooking time, quick release the pressure.
4. Open lid carefully then stir in the peas and chickpeas.
5. Serve, garnished with parsley.