How To Make Vegan Chickpea Curry
This vegan tomato-based chickpea curry is made in just 20 minutes. Chickpeas, tomatoes, and vegetable broth are combined for a quick instant pot dish.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 large garlic cloves, minced
- 1 tbsp curry powder
- 15 oz chickpeas, (2 cans), rinsed and drained
- 14½ oz crushed tomatoes, (1 can) or diced tomatoes, with juice
- 1 cup corn, frozen
- 1 cup okra, sliced
- 1 cup kale leaves, packed
- 1 cup vegetable broth
- 1 tbsp maple syrup
- 1 tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 lime, juiced
- 2 tbsp cilantro leaves
Instructions
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Preheat the Instant Pot by selecting Sauté.
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Once hot, add the oil and onion and stir. Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more.
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Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and maple syrup.
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Stir chickpea mixture and secure the lid, moving the steam release valve to Sealing.
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Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
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Once cooking is complete, let the pressure naturally release for 10 minutes. When the screen reads LO:10, move the steam release valve to Venting to release any remaining pressure.
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When the floating valve in the lid drops, it's safe to remove the lid. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
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Top with cilantro leaves and serve over cooked rice. Enjoy!
Nutrition
- Sugar: 11g
- :
- Calcium: 110mg
- Calories: 244kcal
- Carbohydrates: 39g
- Fat: 7g
- Fiber: 9g
- Iron: 4mg
- Potassium: 657mg
- Protein: 10g
- Saturated Fat: 1g
- Sodium: 648mg
- Vitamin A: 1624IU
- Vitamin C: 41mg
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