Instant pot vegan chickpea curry
Servings: 6 Servings
Equipment
- instant pot or large sauce pan
Ingredients
- 1 whole onion peeled and diced
- 1 tbs fresh ginger grated or minced
- 1 tbs garlic minced
- 2 tbs olive oil
- 1/2 tsp salt
- 1 can 14.5 ounce can of diced tomatoes fire roasted
- 1 can 13.5 ounce can of coconut milk
- 1 can 15.5 ounce can chickpeas drained and rinsed
- 2 tbs curry powder
- 1 tbs graham masala
- 8 ounces fresh spinach
Instructions
instant pot directions
- Sauté onions and olive oil using the sauté setting on the instant pot for about 5 minutes or until translucent.
- Add the ginger and garlic and cook for another 2 minutes.
- Add the curry and graham masala and cook for a minute so release the flavor.
- Add in the diced tomatoes, salt, coconut milk, and chickpeas. Put the lid on and set your instant pot to pressure cook for 5 minutes. It will take about 5 minutes to start counting down.
- once the 5 minutes is up, press the release button and let the pressure release for a couple of minutes. Take off the lid and add in your spinach.
- Serve with rice or naan!
Stove top instructions
- Follow the same steps above but set your burner to medium high head and cook onions, garlic, and ginger accordingly.
- Turn down the heat to medium and add in the rest of the ingredients minus the spinach.
- Simmer with the lid on for about 15 minutes.
- Add in your spinach and stir until wilted.