Thai-Style Vegetable Curry

Ingredients

• 1 large bunch broccoli 
• 1.5 cups chickpeas drained and rinsed cooked (or 1 can, )
• 1 teaspoon basil dried fresh (omit if using basil at the end)
• 10 large basil fresh snipped
• 0.5 pound mushrooms fresh halved quartered
• 2 teaspoons garlic minced
• 0.3 teaspoon ground cardamom 
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 1.5 teaspoons lemon grass dried fresh finely (use if you have it)
• 1 cup lite coconut milk (see note)
• 1 pinch pepper red generous crushed
• 1 pound sweet potatoes and into peeled coarsely chopped
• 2 tablespoons tamari sauce 

Equipment

• pressure cooker

Directions

1. Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Set aside. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside separate from florets.
2. Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute.
3. Add the coconut milk, soy sauce, lemongrass and other seasonings, reserved broccoli stalks, sweet potatoes, and mushrooms. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Reduce the pressure with a quick release method.
4. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.