1cuplite coconut milk plus 1 cup soymilk(see note)
2tablespoonstamari soy sauce
1 1/2teaspoonsfinely ground dried lemongrass(use fresh if you have it)
1teaspoondried basil leaves(omit if using fresh basil at the end)
1/2teaspoonground coriander seeds
Generous pinch of crushed red pepper flakes
1poundsweet potatoes, peeled and coarsely chopped
1/2poundfresh mushrooms, halved or quartered
1 1/2cupscooked chickpeas(or 1 can, drained and rinsed)
10large fresh basil leaves, snipped (optional)
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.
Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute. 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. 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.
Note about the coconut milk: The original recipe called for 2 cups, but I wouldn’t use that much even if I had it. I cut the fat by using the coconut milk I had, about 1 cup, and filling out the rest with soymilk, water, and a splash of coconut extract. You can make this recipe much less high in fat by omitting the coconut milk completely and using only soy milk and coconut extract.Nutrition analysis uses 1 cup of Thai Kitchen lite coconut milk and 1 cup of regular soymilk. Nutrient amounts will vary if different brands or ingredients are used.