A flavorful and hearty chickpea curry made in an Instant Pot with coconut milk, fire-roasted tomatoes, and fresh spinach. Quick and easy weeknight dinner that's both satisfying and nutritious.

indian

Nutrition

Provides plant-based protein, fiber, healthy fats from coconut milk, and essential vitamins and minerals from chickpeas and spinach.

Calories	380 kcal
Energy	1590 kJ
Protein	13 g
Total Fat	21 g
Saturated Fat	14 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	4 g
Cholesterol	0 mg
Carbohydrate	32 g
Sugars	8 g
Dietary Fibre	9 g
Sodium	300 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh ProteinHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrylunchveganvegetarianmeal prepmain courseone potquick & easypressure cooker

Instant Pot Chickpea Curry

The Skinny Fork (TheSkinnyFork.com)

4

Name: Instant Pot Chickpea Curry — Tasty Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon Extra Virgin Olive Oil; 0.5 large Yellow Onion (Diced); 1 tablespoon Ginger (Fresh, minced); 1 tablespoon Garlic (Minced); 2 tablespoon Curry Powder; 1 can Fire Roasted Diced Tomatoes (14.5 ounce); 1 can Coconut Milk (13.5 ounce); 1 can Chickpeas (13.5 ounce, drained and rinsed); 5 ounce Baby Spinach (Fresh, chopped); Salt And Pepper (To taste)

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Extra Virgin Olive Oil

0.5 large Yellow Onion Diced

1 tablespoon Ginger Fresh, minced

1 tablespoon Garlic Minced

2 tablespoon Curry Powder

1 can Fire Roasted Diced Tomatoes 14.5 ounce

1 can Coconut Milk 13.5 ounce

1 can Chickpeas 13.5 ounce, drained and rinsed

5 ounce Baby Spinach Fresh, chopped

Salt And Pepper To taste

Equipment

Instant pot

Instructions

Place the 1 Tbsp. oil and 1 C. chopped onion into the base of the instant pot and set it to 'sauté'. Cook the onions for 2-3 minutes or until tender and starting to turn translucent.

Add in the 1 Tbsp. ginger, 1 Tbsp. garlic, and 2 Tbsp. curry powder. Continue to cook for another minute or so.

Turn the 'sauté' feature off and add in the can of fire roasted tomatoes, 1 can of coconut milk, and 1 can of chickpeas. Stir it all to combine.

Seal the instant pot and set the steam valve to 'sealed'.

Set the instant pot on manual for 5 minutes.

Once the instant pot is done, do a quick release or allow the pressure to come down naturally until the pin drops.

Remove the lid and add in the 5 oz. chopped fresh baby spinach. Stir to wilt the spinach in the curry.

When the spinach is wiled, serve right away over your choice of rice, cauliflower, etc and enjoy!