Instant Pot Chickpea Curry

Instant Pot Chickpea Curry

Prep Time10 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Indian
Servings: 4

Ingredients

  • 1 tbsp coconut oil
  • 2 yellow onions diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 20 oz grape/cherry tomatoes sliced
  • 1 tbsp curry powder
  • 2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 can full-fat coconut milk 14 oz can
  • 1 cup vegetable broth
  • 2 cans chickpeas rinsed and drained
  • 1 red pepper diced
  • 2 cups spinach chopped
  • Cilantro to serve

Rice

  • 1 cups Jasmine rice
  • cups water
  • 1 tsp Oil

Instructions

  • Add everything besides red pepper, spinach and cilantro to Instant Pot. Place lid and turn the valve to seal position.
  • Press the pressure cook button and set to high, then cook for 2 minutes. Meanwhile, cook rice, water and oil in a rice cooker while chickpeas are cooking.
  • Do a quick release, then open the lid. Stir in red pepper and spinach.
  • Serve over rice and garnish with cilantro. Enjoy!

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