
In an effort to eat less meat in 2020, I made one of my favorite dishes not only vegetarian, but I did it in the Instant Pot! I love the combination of chickpeas, cauliflower, potatoes, and peas in my Instant Pot Indian Butter Chickpeas and Vegetables. I have a million curry recipes on this blog, and I’ve been honing in on how to make the best curry sauce for a long time. It’s hard to get the right consistency and also the right flavor. But this recipe knocks all of them out of the park. With the addition of yogurt at the end for tanginess and richness, we can make the perfect rich curry gravy. Plus it’s mostly plant based!
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