1 T olive oil
1 lb ground beef or pork
1 red onion, minced
4 T tomato paste
2 T garam masala
2T curry powder
1 T turmeric
2 t kosher salt
3 cups brown rice, rinsed and drained
1 cup raisins
1 lb seasonal vegetable cut into small pieces (ideas: green beans, corn, cherry tomatoes)
Saute: When the Instant Pot has heated, add olive oil, beef, and onion; brown meat. When meat is no longer pink, stir in tomato paste and seasonings until evenly mixed. Press Cancel. Add 4 cups water, rice, and raisins. High Pressure, 22 minutes. Natural Release.
Fluff the rice and taste for seasoning. Stir in seasonal vegetables (if the vegetable is tough, blanch or microwave for a few minutes first).
Herbed Chickpea Curry
1 lb chickpeas, picked over, rinsed, and soaked for 1 hour in boiling water
Sauce ingredients4 inch piece of ginger, peeled and roughly chopped1 chili6 garlic cloves1 T ground coriander1 T ground cumin1 bunch cilantro, mint, or basil4 scallions2 cups plain yogurt (dairy free option- 1 can coconut milk) Juice of 1 lime
Salt and pepper to tasteIn Instant Pot, combine soaked chickpeas with 6 cups water. Pressure cook Low 15 minutes
Natural Release. Drain chickpeas.
Blend sauce ingredients together. Toss with chickpeas. Add salt and pepper to taste. Heat lightly if desired.