Ingredients

The following ingredients have 6 Servings
  • 1 large bunch broccoli
  • 2 teaspoons minced garlic
  • 1 cup lite coconut milk plus 1 cup soymilk ((see note))
  • 2 tablespoons tamari soy sauce
  • 1 1/2 teaspoons finely ground dried lemongrass ((use fresh if you have it))
  • 1 teaspoon dried basil leaves ((omit if using fresh basil at the end))
  • 1/2 teaspoon ground coriander seeds
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Generous pinch of crushed red pepper flakes
  • 1 pound sweet potatoes (, peeled and coarsely chopped)
  • 1/2 pound fresh mushrooms (, halved or quartered)
  • 1 1/2 cups cooked chickpeas ((or 1 can, drained and rinsed))
  • 10 large fresh basil leaves (, snipped (optional))

Instruction

  • Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Set aside. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside separate from florets.
  • Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute. Add the coconut milk, soy sauce, lemongrass and other seasonings, reserved broccoli stalks, sweet potatoes, and mushrooms.
  • Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes.
  • Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.