Instant Pot Chickpea Coconut Curry
Chickpea Curry recipe with coconut milk is an absolutely delicious vegan food full of versatile flavors. This cozy dish was definitely inspired by Indian cuisine - in my perception, it is a good splash of spices, packed with flavors, and diverse aromas. Every sip is an explosion of flavors. What could be more wonderful?
- 2 cans chickpeas
- 1 can peeled tomatoes
- 1 can coconut milk
- 1 onion
- 3 cloves of garlic
- 1 tbsp curry paste
- 1 tbsp grated ginger
- 2 tbsp coconut oil
Set your pressure cooker to the sauté program. Add 2 tbsp of coconut oil and leave it to heat. Once the oil is hot add in 1 chopped onion. Cook for about 3-4 minutes, until onion is soft and translucent. Now is time for flavor, mix in 3 minced cloves of garlic, 1 tbsp of grated ginger, and 1 full tbsp of curry paste. Sauté for 1-2 more minutes, stirring constantly not to burn the paste. Then pour 1 can of peeled and diced tomatoes and gently toss. Continue cooking for about 4 minutes. Add 2 cans of chickpea and stir to combine.
Stir in 1 cup of coconut milk. Close the Instant Pot lid and cook at high pressure for 12 minutes. Once the cooking cycle is complete, quick-release pressure.
Squiz some lime juice over chickpea if desired. Serve over some healthy carbohydrates (basmati rice, red rice, quinoa), topped with fresh cilantro. Enjoy!
Calories: 215kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 109mg | Potassium: 331mg | Fiber: 3g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg