I’m one of those kinds of people who always has to think thoroughly through every decision I make about larger purchases. I spend months, sometimes years, researching things before I invest. The Instant Pot (Get one on Amazon here) was no exception to this. I was hesitant at first, and took years looking up the pros and cons and finally took the plunge. Now I’m wondering how I ever lived without this magical pot! Meal prep is a dream come true now. I think my favorite part of the InstantPot is the cleanup - which is virtually zero!

It took a little while to get used to all the buttons and beeps, but once I did, I started getting more creative with the things I made in it. I now use my Instant Pot several times a week!

I took a poll in Instagram a few weeks ago, and you all wanted some more Instant Pot recipes and now I can finally share one with you - a simple potato chickpea curry that will keep you fed all week!

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This potato curry is so great for a quick meal prep. I love putting it over wild rice and it lasts a week in the fridge. A week of lunch with little effort (and money!) sounds great to me. 

What’s in the curry:

Potatoes, carrots, onion, ginger, spices, tomatoes (canned for convenience) and...chickpeas (also known as garbanzo beans)! Everything is quickly chopped up, put in the pressure cooker, and cooked up! Set it and forget it (who remembers that commercial?)!

Note on the garbanzo beans: you can use canned, but I use dried beans that I’ve cooked previously. The Instant Pot is great for that. Find a tutorial here. You can freeze them to use whenever you like (I freeze them in 3 cup increments; a can is about 1 and a half cups).

I love curries because they are so easy to put together, nutritious, and versatile!

Potato Chickpea Curry

What You Need:

• 1 tbsp olive oil

• 4 potatoes, chopped

• 2 small carrots, chopped

• 1 medium onion, chopped

• 3 cloves garlic, minced

• Ginger, 1 inch minced

• 1 tsp each: Salt, Cumin, garam masala, curry, turmeric, chili powder, 

• 1 cup water (or plant based milk - I like coconut)

• Can of crushed tomatoes (Or stewed or diced, blended)

• 3 cups garbanzo beans (two cans if using canned)

• 1 tbsp fresh parsley (optional)

What to Do (Instant Pot):

1. Turn on your pot to Sauté setting.

2. Add olive oil and wait to heat.

3. Add onions and cook 3 minutes.

4. Add garlic and ginger and cook another minute.

5. Add carrots and potatoes and spices and mix together.

6. Turn off pot and add the water, tomatoes, and garbanzo beans.

7. Manually set the pot on high for 7 minutes, making sure to seal.

8. Once timer goes off, manually release the pressure

9. Adjust to taste and serve. You can serve this with rice or even naan.

What to Do (Stovetop):

1. Add olive oil to skillet and sauté onions until translucent. Add garlic and ginger and cook until fragrant.

2. Add carrots, potatoes and spices and cook until the vegetables are a little soft.

3. Pour in the water (or milk), tomatoes, and garbanzo beans.

4. Allow the mixture to simmer for 15 minutes, until the potatoes are cooked.

5. Top with fresh parsley and serve with rice

What are some of your favorite meal prep meals?

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