Vegan Chickpea & Potato Curry Recipe

Set instant pot to sauté for 10 mins

Add olive oil, onion & garlic & stir

Peel potatoes for curry, chop & set aside

Drain chickpeas and set aside

Slice mushrooms & set aside

Continue to sauté the contents of the instant pot until onion is browned slightly

Once browned, end the sauté setting if not already finished & pour 200ml of water into the instant pot & add Maykway powder & spices

Stir and add the chickpeas, potatoes & mushrooms

Place the instant pot lid on top and select pressure cook for 5 mins

Once pressure cooking is complete, perform a pressure release & open lid to stir food

Depending on your own preference, you may wish to adjust the curry texture with either more water or powder. Depending on your potato texture preference, you can pressure cook for longer if desired too

Remove curry from the instant pot if cooking rice & set aside. If not, select the keep warm option and set it to your chosen time

Jasmine rice: (if microwaved follow those instructions instead) rinse the rice with cold water to remove excess starch and then add the desired amount of rice to the instant pot with enough water to just about submerge the rice. Add salt, pepper, and chilli flakes to taste, then Pressure cook for 6 mins.

Plate up your curry & rice & garnish with additional chilli flakes for presentation