Instant Pot Chickpea Coconut Curry

Instant Pot Chickpea Coconut Curry

from indianveggiedelight.com

Chickpea Coconut Curry is super flavorful, hearty, healthy and easy to make in just under 30 minutes for busy weeknights.

Ingredients

  • 1 tablespoon olive oil
  • 1 bay leaf ((optional))
  • 1 teaspoon cumin (jeera) seeds
  • 1 medium onion (finely chopped)
  • 1 tablespoon ginger and garlic (minced)
  • 1 cup tomato puree (or crushed tomatoes)
  • 1 can (15 oz each) chickpeas (rinsed and drained (about 1.5-2 cups cooked chickpeas))
  • 1 can (13.5 oz) full-fat coconut milk ((about 1.5 cups))
  • salt (to taste)
  • 1 tablespoon lemon juice
  • 2-3 cups baby spinach
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon coriander powder

Directions

  1. 1

    Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.

  2. 2

    Follow the same steps as above. Cook the chickpeas coconut curry on the stovetop pressure cooker for 1 whistle on medium heat. Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.

  3. 3

    Take 1/2 cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water.Pressure cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). OR use canned chickpeas for this recipe.Stovetop Pressure Cooker: Pressure cook on high heat for 4-5 whistles, followed by natural pressure release.Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.