Instant Pot Ace Blender Cookbook by America's Test Kitchen

Author:America's Test Kitchen
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2019-06-10T16:00:00+00:00

Indian Vegetable Curry

INDIAN VEGETABLE CURRY

SERVES 4

TOTAL TIME

1 hour

8 ounces cauliflower florets, cut into 2-inch pieces

1 red potato, unpeeled, cut into ¾-inch pieces

1 small onion, chopped

3 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon tomato paste

1 tablespoon vegetable oil

4 teaspoons curry powder

¾ teaspoon table salt

2½ cups chicken or vegetable broth, plus extra as needed

1 (15-ounce) can chickpeas, rinsed

¾ cup frozen peas, thawed

¼ cup chopped fresh cilantro

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