Curry Vegetables

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Servings

2 T coconut oil
1 t cumin seeds
1 t mustard seeds
2 onions, small dice
2 T ginger, peeled, minced
3 cloves garlic, minced
2 t ground turmeric
1 t garam masala
½ t cayenne pepper
1 lb Brussels sprouts, trimmed, halved
1-½ lbs sweet potatoes, peeled, _-inch cubes 1 (15-oz) can chickpeas, rinsed, drained
½ c coconut milk
½ c water
2 dates, finely chopped
Sea salt
Black pepper
Plain yogurt

Set pressure cooker to "sear", add coconut oil, adjust time to 10 minutes, and press "start/stop". When hot, add cumin and mustard seeds, stirring constantly (do not burn seeds). Add onions and sauté until translucent, about 5 minutes. Add ginger and garlic. Once fragrant, stir in turmeric, garam masala, cayenne, and more sea salt and fresh ground black pepper.
Add vegetables and chickpeas to pressure cooker. Stir well. Add coconut milk and water.
Close and lock lid and set pressure cooker to "steam/veggies". Adjust time to 8 minutes and press "start/stop".
When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add dates and stir. Serve vegetables with plain yogurt.