I love a good curry and I introduced my children to spices from an early age, so that they could eat my favourite foods with me.
Today, I’m experimenting with my new Instant Pot. We’re having beef and chickpea curry, with loads of vegetables thrown in for a one pot meal.
The aim is to achieve the intensity of flavour you gain from slow cooking, but in a speedy 35 minutes.
This recipe ticks all the boxes for me: ⭐️ quick to prepare ⭐️ highly nutritious ⭐️ uses one pot ⭐️ tasty ⭐️ family favourite
Try this recipe out in a slow cooker if you don’t have a pressure cooker, but add a good 6 hours on for cooking time and reduce the cooking liquid.
Ingredients 1/2 680g jar passata 600g organic diced beef 1 tin chickpeas 1 kallo French onion stock cube 1tsp fenugreek 1 tsp turmeric powder 1 tbsp mild curry powder 1 tsp cumin seeds 6 cloves of garlic chopped 1 aubergine cubed 2 leaves of cavalo nero kale chopped 1/4 green chilli deseeded and chopped
Method ⭐️ prepare the ingredients ⭐️ bung it all in ⭐️ select the meat/stew setting ⭐️ it’ll be ready in 35 minutes