Instant Pot Curry with Chickpeas, Tomatoes and Spinach

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

from thefoodieeats.com
25 min

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup yellow onion (diced)
  • 1 1/4 tsp. sea salt (divided)
  • 1 Tbsp. fresh ginger (grated)
  • 1 Tbsp. garlic (minced)
  • 2 Tbsp. curry powder
  • 14.5 oz tomatoes (fire-roasted, diced)
  • 13.5 oz. coconut milk
  • 15.5 oz chickpeas (drained)
  • 8 oz. fresh baby spinach

Directions

  1. 1

    Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

  2. 2

    Stir in tomatoes (using liquid to deglaze the bottom of pot), followed by chickpeas, coconut milk, and remaining salt. Mix well.

  3. 3

    Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

  4. 4

    Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.