Instant Pot Chickpea Curry
Ingredients
-
1 ½
tablespoons
vegetable oil
-
1
medium
onion, diced
-
1
small
green chili, finely diced
-
1
tablespoon
grated fresh ginger
-
4
cloves
minced fresh garlic
-
1
tablespoon
ground cumin
-
2
teaspoons
ground coriander
-
½
teaspoon
ground mustard
-
1
teaspoon
ground turmeric
-
2
teaspoons
garam masala
-
½
teaspoon
sea salt (optional)
-
½
teaspoon
black pepper
-
1
tablespoon
brown sugar
-
1
14-ounce can
diced tomatoes, with liquid
-
1
14-ounce can
tomato sauce
-
½
cup
finely chopped fresh cilantro
-
2
15-ounce cans
chickpeas, rinsed and drained
-
½
lemon
juiced
Instructions
- Sauté onion in oil for 4 minutes in the Instant Pot.
- Add chili pepper, ginger, and garlic, and sauté for another 2 minutes.
- Stir in spices and brown sugar, and sauté for 1 minute.
- Add diced tomatoes, tomato sauce, chickpeas, cilantro, and lemon juice.
- Cover and cook on high pressure for 10 minutes.
- Release pressure and serve over cooked whole grains.
Nutrition Facts (estimated)
Servings
8
Calories
159
Total fat
5g
Total carbohydrates
25g
Total protein
6g
Sodium
340mg
Cholesterol
0mg
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