Ingredients

The following ingredients have 8 Servings
  • 14.5 ounce can crushed tomatoes
  • 1 cup water
  • 4 cups peeled and diced sweet potato
  • 2 cloves garlic ((peeled and smashed))
  • 2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 tsp ground ginger
  • ½ teaspoon salt
  • 3 14.5 ounce cans chickpeas ((rinsed and drained))
  • 1 cup light canned coconut milk
  • 2 cups fully cooked rice
  • Plain greek yogurt, pita or naan, and diced cucumber, optional for serving

Instruction

  • Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the Instant Pot. Stir.
  • Seal and cook on high pressure for 10 minutes. Let naturally release for 5 minutes, then quick release to open.
  • Add the coconut milk and puree with an immersion blender.
  • Stir in the chickpeas.
  • Serve over rice with yogurt, cucumbers, and/or naan or pita as desired