Instant Pot Chickpea Curry
Ingredients
The base
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
1
small
green bell pepper, diced
-
2
large
garlic cloves, minced
The curry
-
1
tablespoon
curry powder
-
2
cans (15-ounce)
chickpeas, rinsed and drained
-
1
can (14.5 ounce)
crushed or diced tomatoes (with juice)
-
1
cup
frozen corn
-
1
cup
sliced okra
-
1
cup
packed kale leaves
-
1
cup
vegetable broth
-
1
tablespoon
maple syrup
-
1
teaspoon
fine sea salt
-
¼
teaspoon
freshly ground black pepper
-
Juice of
1 lime
-
2
tablespoons
cilantro leaves
Instructions
- 1. Preheat the Instant Pot by selecting Sauté.
- 2. Add the olive oil and diced onion, cooking for 4 minutes until translucent.
- 3. Add the diced bell pepper and minced garlic, cooking for an additional 2 minutes.
- 4. Stir in the curry powder and cook for 30 seconds.
- 5. Add the chickpeas, tomatoes with juice, corn, okra, kale, broth, and maple syrup. Stir well.
- 6. Secure the lid and set the steam release valve to Sealing. Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
- 7. After cooking, let the pressure naturally release for 10 minutes, then switch to Venting to release any remaining pressure.
- 8. Once safe, remove the lid and add salt, pepper, and lime juice. Stir and taste, adjusting salt as needed.
- 9. Top with cilantro leaves and serve over cooked rice.
Nutrition Facts (estimated)
Servings
6
Calories
119
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
560mg
Cholesterol
0mg
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