Instant Pot Jamaican curry chickpeas and potatoes
Chickpeas, potatoes and carrots cooked under pressure in a golden, thyme-scented Jamaican curry with coconut milk and a whole chili for warmth, a cozy Caribbean dinner in about half an hour.
- 40 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.20 a serving
- 470 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp curry powder
- 2 Yukon Gold potatoes, cut into 1-inch cubes
- 1 carrot, sliced
- 2 cans chickpeas, drained and rinsed
- 1 jalapeño, left whole, pierced with a knife
- 1 can light coconut milk
- 3 green onions, thinly sliced
From your pantry
- 2 tbsp vegetable oil
- 1 tsp dried thyme
- 1 cup water
- 1¼ tsp salt
Each serving has about 470 calories, 17 g protein, 60 g carbs and 19 g fat, and costs about $2.20 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Set the Instant Pot to , add the oil and onion, and cook, stirring, 5 minutes, until soft.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 5 min
Stir in the garlic, ginger, curry powder and thyme and cook 1 minute, . Press Cancel.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Dolly’s tip: Jamaican curry is all about toasting the curry powder in oil first, so it tastes rich, not dusty.Pour in the water and scrape the bottom well so nothing is stuck.
Add the potatoes, carrot, chickpeas, salt and the whole jalapeño.
Dolly’s tip: Left whole, the chili adds warmth without much heat. Slice it open if you want more.Lock the lid, set the valve to Sealing and cook on High Pressure for 6 minutes, then carefully turn the valve to Venting.
Timer: 6 min
Dolly’s tip: It takes about 10 minutes to come up to pressure first. Keep your hand clear of the steam.Open the lid, fish out the jalapeño, and stir in the coconut milk. Set it to and 3 minutes, mashing a few potatoes to the sauce.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 3 min
Taste for salt and serve over rice with green onions on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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