Step 1

Place halved or quartered sweet potato on a steamer rack in the bottom of your pressure cooker

Step 2

Add 1 cup of water and set pressure cook time to 15 minutes.  The time may varie depending on size of potato.

Step 3

In the meantime make the sauce by whisking coconut milk and tomato paste together in a small saucepan.

Step 4

Simmer for about five minutes until sauce begins to thicken.

Step 5

Season with 1 tsp tandoori spice, cayenne, chili and cumin and set aside keeping warm

Step 6

When potatoes are done carefully release pressure.

Step 7

To save dishes I removed the potato and residual water from pressure cooker, heated the oil on brown mode and added the onion sauteeing until softened.

Step 8

Add the sweet potato flesh, mash into the onion and stir in the cooked peas.

Step 9

Season with 1 tsp tandoori seasoning.

Step 10

Scoop potato mixture onto each serving plate along with a helping of rice and drizzle sauce over all.

Step 11

Garnish with chopped parsley and slivered almonds