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Export 12 ingredients for grocery delivery
Step 1
Set instant pot to sauté for 10 mins
Step 2
Add olive oil, onion & garlic & stir
Step 3
Peel potatoes for curry, chop & set aside
Step 4
Drain chickpeas and set aside
Step 5
Slice mushrooms & set aside
Step 6
Continue to sauté the contents of the instant pot until onion is browned slightly
Step 7
Once browned, end the sauté setting if not already finished & pour 200ml of water into the instant pot & add Maykway powder & spices
Step 8
Stir and add the chickpeas, potatoes & mushrooms
Step 9
Place the instant pot lid on top and select pressure cook for 5 mins
Step 10
Once pressure cooking is complete, perform a pressure release & open lid to stir food
Step 11
Depending on your own preference, you may wish to adjust the curry texture with either more water or powder. Depending on your potato texture preference, you can pressure cook for longer if desired too
Step 12
Remove curry from the instant pot if cooking rice & set aside. If not, select the keep warm option and set it to your chosen time
Step 13
Jasmine rice: (if microwaved follow those instructions instead) rinse the rice with cold water to remove excess starch and then add the desired amount of rice to the instant pot with enough water to just about submerge the rice. Add salt, pepper, and chilli flakes to taste, then Pressure cook for 6 mins.
Step 14
Plate up your curry & rice & garnish with additional chilli flakes for presentation
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