Curry favor with dinner guests by making this flavorful, absolutely simple supper

This method of cooking the curry in an Instant Pot (or electric pressure cooker) infuses big flavor and deems the vegetables fork tender.

The potatoes hold their shape, combing with the Japanese eggplant to become part of a delicious sauce.

Serve alongside your favorite starch: rice, couscous or quinoa.

INSTANT POT EGGPLANT AND POTATO CURRY

SERVES: 2 to 4

INGRIEDIENTS

• 2 tablespoons vegetable oil

• 1 teaspoon cumin seeds

• 1 teaspoon minced garlic

• 1/2 teaspoon minced ginger

• 3 tomatoes, diced

• 2 tablespoons tomato paste

• 4 teaspoons curry powder

• 1 teaspoon coriander

• 2 teaspoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 4 Japanese eggplant, sliced into 1-inch slices

• 1 pound baby yellow potatoes, halved

• 1/2 cup water

1. Select the "Saute" setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Add the oil and cumin seeds; cook for a few seconds. Add the ginger and garlic; cook and stir for 1 minute. Quickly add the tomatoes to slightly cool the pot; this will stop the garlic from burning.

2. Add the tomato paste, curry powder, coriander, sugar, salt and pepper. Cook and stir for 6 to 8 minutes, or until all the water has been cooked out of the tomatoes, and all that's left is a thick sauce that's sticking to the bottom of the pot.

3. Select the "Cancel" setting. Add the eggplants, potatoes and water.

4. Secure the lid and set the pressure release to "Sealing." Select the "Pressure Cooking" setting to high pressure and set the cook time to 7 minutes.

5. Once the 7-minute timer has completed and beeps, perform a quick pressure release knob from "Sealing" to "Venting."

6. Select "Saute" on the Instant Pot and bring to a boil to reduce the liquid and thicken the sauce. This should take 5 to 8 minutes.

7. Select the "Cancel" setting. Season to taste with salt and pepper.

Tasty tips

--Serve with steamed basmati rice or whole wheat couscous.

--Dishes that are rich in flavor, like this curry, pair well with steamed green veggies, like green beans. Something green helps to cleanse the palate.