Mmmm, all the flavours of a piping hot samosa filled with warming spices, potatoes and peas, dunked in a sweet peach chutney….. but in the form of a gluten free vegan samosa stew!
12
Ingredients
3tablespoonscanola oilor other light tasting oil or butter
2medium onionsdiced
1tablespoongaram masala
1tablespoonturmeric
2teaspoonscumin
1teaspoonsalt
¼tspchili flakes
3clovesgarlicminced
128 oz or 796 ml can of diced tomatoes
15.5 oz or 155 ml can of tomato paste
1cupof peach pureesee note
2carrotsgrated
4cupsof water
1tablespoonof bouillon pastechicken or vegetarian *
2lbsof potatoesdiced
2cupsof frozen peas
1.5cupsof cooked chickpeasor canned
½cupsundried tomatoes
Instructions
Add the oil to the pot of the Instant Pot. Press saute.
Add the onions and saute until they soften.
Add the garam masala, turmeric, cumin, salt, chili flakes, and garlic. Saute one minute.
Add the diced tomatoes, tomato paste, peach puree, carrots, water, bouillon paste, potatoes, and tomatoes.
Place the lid on and turn the venting valve to SEAL.
Select manual and choose 5 minutes.
When the Instant Pot beeps, choose the release method of your choice. My preference is to wait 10 minutes and then release the seal so that nothing splashes out of the valve.
*I really like the Better Than Bouillon brand of bouillon paste.
Three options for peach puree 1) Place fresh, pitted peaches in a blender. 2) Defrost frozen peaches and blend. 3) Find peach puree in the baby food section.