Curry-curry bo-burri

So in trying to use up some pantry goods, I invented this absolutely delicious sludge. It is not the prettiest bowl of food, but it tastes amazing.

5-6 yukon gold potatoes, cubed

1/2 of a very large sweet yellow onion, diced

1 can of chickpeas, drained

1 can of chicken broth

1 can of pumpkin puree

a drizzle of soup soy sauce

a drizzle of worcestershire sauce

1 packet of sodium free herb ox chicken bouillon powder

garlic powder to taste

4 blocks of Japanese curry roux

Lightly sauté onions and potatoes in some olive oil in the instant pot. Add chickpeas, worcestershire, soup soy sauce, chicken powder, garlic and chicken broth and stir well. Top with the four curry blocks and can of pumpkin. No need to stir again. Set on manual high pressure for 15 minutes. When it beeps, pressure release and stir well. Add in coconut milk and stir again until well combined. Serve in bowls atop cooked brown rice and quinoa (at least this is what I did).