Instant pot vegan chickpea curry

This super easy chickpea curry can be made in 15 minutes. It’s very creamy and flavorful. It is just as delicious as your local Indian restaurant minus all of the oils and dairy that they use in their cooking.

In this recipe I use fresh ginger and garlic to give it an extra kick and coconut milk to make it super creamy. I love pairing this recipe with jasmine rice or brown rice.

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