Chickpea Coconut Curry

By Vegan Richa · 90 min

Ingredients

Instructions

1. Using the Instant Pot's sauté setting, cook the onion, garlic, chili and a good pinch of salt for 3 to 4 minutes, until translucent. Add more broth to deglaze if needed.
2. Stir in the ground spices.
3. Mix in the bell pepper and ginger. Drain the chickpeas and add them to the pot with the salt, coconut milk and water, stirring well to lift any stuck bits.
4. Cancel sauté, close the lid to sealing, and pressure cook on high for 40 to 45 minutes (30 minutes if the chickpeas soaked overnight). Let the pressure release naturally, then open the lid.
5. Taste and adjust salt and spices. If the curry is thin, mash some chickpeas or blend half a cup of the curry and stir it back in, then sauté a few minutes if needed. Stir in baby spinach while the chickpeas are hot, if using.
6. Garnish with lemon juice, pepper flakes, the reserved coconut milk and cilantro, and serve over rice or grains.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionLemonGingerBell pepperCoconut milkChickpea