1 1/2 cups of dried chickpeas, rinsed and soaked overnight
3 cups of homemade coconut milk (3 cups of boiling water and 1 cup of shredded unsweetened coconut) instructions below*
1 teaspoon of garlic, minced
3/4 of a pound (1 large) of yams, peeled and cut into 1-inch dice
1 cup of coarsely chopped fresh or canned and drained plum tomatoes
1 tablespoon of curry powder
1/4 cup of fresh cilantro, finely chopped

1/2 cup of fresh basil
2 tablespoon of soy sauce

• Drain and rinse the chickpeas.
• Add the chickpeas, yams, coconut milk, garlic, tomatoes, curry powder, and cilantro
• Lock the lid and bring the cooker to high pressure over high heat.  Reduce the heat, maintaining high pressure and let cook for 18 minutes.
• Release the pressure (using quick release or natural release)
• Remove the lid, tilting it away from you.
• Add the basil and the soya sauce and stir to break up the yams to make a thick sauce.

*Put the coconut in the blender.  Add the water and let sit for 2-3 minutes.  Then blend for 1 minute.  Let sit for 5 to 10 minutes and blend for 30 seconds.  Strain through a fine mesh strainer.

From Lorna Sass's Great Vegetarian Cooking Under Pressure
Published in 1994 by William and Morrow, NY, USA

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March 2, 2010