Servings: 6 to 8

500g chopped white and red onions 500g chopped white and red onions
2 tins Chopped tomatoes 2 tins Chopped tomatoes
140g tomato purée 140g tomato purée
85g ground cumin and coriander mixed (or 42g of each) 85g ground cumin and coriander mixed (or 42g of each)
10g ground turmeric 10g ground turmeric
3 bay leaves 3 bay leaves
6 cloves 6 cloves
1 cinnamon stick (2/3inch) 1 cinnamon stick (⅔inch)
1 star anise 1 star anise
20g grated fresh ginger 20g grated fresh ginger
25g crushed fresh garlic 25g crushed fresh garlic
15g finely chopped green chilli 15g finely chopped green chilli
Salt to taste Salt to taste
1 tin full of water (use one of the tomato tins) 1 tin full of water (use one of the tomato tins)
 

Put everything into the instant pot and mix together really well, put the lid on - set the release handle to sealing and hit manual, set to high pressure for 20 minutes. Quick release when done. At this point you can leave it as it is and spilt out into portions of you like your curries really saucey, if like me you like them thicker, set to slow cook for 1 hour on high without a lid. Once done its ready to use.