Ingredients 5 cups pumpkin cut into 1 to 1½ inch cubes 2 cans chickpea 2 tablespoon coconut oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds ¼ teaspoon fenugreek seeds (optional) 1 large onion finely chopped ½-1 inch ginger finely chopped 3-4 cloves garlic finely chopped 1 sprig curry leaves 1 large tomato finely chopped 1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon chili powder 1 teaspoon garam masala Salt to taste 1 cup coconut milk 1 cup water 2-3 tablespoon coriander leaves (cilantro) ½ lime or lemon
Heat coconut oil and add mustard seeds, cumin seeds, and fenugreek seeds. Add onion, ginger, garlic, and curry leaves.
Saute for 3 minutes, until the onion is soft. Add tomatoes, coriander powder, turmeric, chili powder, and salt.
Saute for 2 minutes, until the tomatoes soften. Deglaze the pot well. Add the pumpkin and chickpeas. Add water and mix well.
Secure the IP lid and set it to pressure cook mode for 3 minutes, on high pressure.
Do a quick release of the pressure. Open the lid and put the Instant Pot back in saute mode. Add the coconut milk and garam masala. Mix well and simmer for 2 minutes. Turn off the Instant Pot and add cilantro and lime juice.