A comforting one-pot meal combining aromatic chickpea curry with fluffy brown rice and crisp steamed broccoli for a complete, balanced dinner.
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.
Equipment
- Instant Pot(specialized)
- Wooden Spoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.