How To Make Vegetarian Instant Pot Chickpea Curry Recipe
A healthy and flavorful vegetarian curry made with chickpeas, veggies and aromatic spices cooked in an instant pot.
Serves:
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 cups water or vegetable broth
- 1 can chickpeas, drained and rinsed
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup coconut milk
- Salt and pepper to taste
- Cilantro for garnish
Instructions
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Set the instant pot to sauté mode and add oil. Once hot, add onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.
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Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Sauté for 30 seconds.
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Pour in the water or vegetable broth, chickpeas, carrots, red bell pepper, and cherry tomatoes. Stir well.
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Close the lid of the instant pot and turn the valve to the sealing position.
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Cook on manual high pressure for 8 minutes.
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After the cooking is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
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Open the lid and stir in coconut milk. Season with salt and pepper to taste.
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Garnish with cilantro and serve hot with rice or naan bread.
Nutrition
- Calories : 261kcal
- Total Fat : 11g
- Saturated Fat : 5g
- Cholesterol : 0mg
- Sodium : 582mg
- Total Carbohydrates : 34g
- Dietary Fiber : 9g
- Sugar : 9g
- Protein : 9g
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