Instant Pot Chickpea Curry
Ingredients
The base
-
1½
cups
dry chickpeas
-
2
cups
vegetable broth
-
1
can (14 ounces)
full-fat coconut milk
-
1
can (14.5 ounces)
crushed tomatoes
-
2
cups
fresh spinach
The aromatics and spices
-
1
tablespoon
peanut oil
-
1
cup
diced yellow onion
-
1
teaspoon
cumin seeds
-
1
tablespoon
fresh minced ginger
-
3-4
cloves
garlic
-
1
teaspoon
garam masala
-
2
teaspoons
curry powder
-
½
teaspoon
salt
For serving
-
2½
cups
cooked white rice
-
to taste
lime juice
-
to taste
chopped cilantro
Instructions
- 1. Press the 'saute' button on the Instant Pot and add peanut oil.
- 2. Once hot, add diced onion and cumin seeds, sauté until lightly golden.
- 3. Add ginger and garlic, sauté until fragrant, then stir in garam masala, curry powder, and salt.
- 4. Deglaze the pot with a splash of vegetable broth.
- 5. Add remaining vegetable broth, coconut milk, and dry chickpeas, stirring to combine.
- 6. Lock the lid and cook on high pressure for 30 minutes, allowing natural pressure release afterward.
- 7. Once the pressure is released, check chickpeas for doneness, cooking longer if necessary.
- 8. Stir in crushed tomatoes and spinach, allowing spinach to wilt, then serve over rice.
Nutrition Facts (estimated)
Servings
5
Calories
558
Total fat
24g
Total carbohydrates
73g
Total protein
18g
Sodium
755mg
Cholesterol
0mg
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