Instant Pot Chickpea Curry
You'll be amazed how simple it is to make this at home with a few basic veggies and pantry ingredients. Good for the body, good for the soul! Vegan and gluten-free.
Ingredients
- 2 tablespoons olive or coconut oil
- 1 small yellow onion chopped
- 3 medium carrots peeled and chopped
- 2 teaspoons fresh ginger grated or minced, see note
- 3-4 medium cloves garlic minced
- 2 tablespoons curry powder
- 2 tablespoons garam masala
- 1/2 teaspoon salt
- 1 (14 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can fire-roasted crushed tomatoes see note
- 1 (15 ounce) can chickpeas drained and rinsed
- 1 red bell pepper chopped
- 2 cups kale chopped
- honey to taste
- rice and/or naan to serve
Instructions
- Warm oil in the Instant Pot on the sauté setting, then add onion and carrots. Cook, stirring frequently, for 2-3 minutes. Add ginger, garlic, curry powder, garam masala, and salt. Cook for 30-60 seconds, stirring constantly. Stir in coconut milk, tomatoes, and chickpeas, scraping the bottom of the pot well to release any browned bits.
- Seal the lid and cook on high pressure for 5 minutes. Allow to naturally release for 5 minutes, then quick release the remaining pressure. Leave Instant Pot on the keep warm setting, open lid, and stir in the chopped pepper and kale, along with 1 tablespoon honey.
- Taste the curry; if you find it bitter, add an extra 1-2 tablespoons honey — or let individuals add it to taste with their portions. Serve with rice and/or warmed naan.
Notes
- On the Ginger. Fresh works great, but I usually use frozen cubes of crushed ginger, because they are so darn convenient! I buy Dorot brand, and use 2 cubes for this recipe, which is equivalent to about 2 teaspoons of the fresh grated stuff. Look for the cubes in the freezer section near other frozen veggies.
- On the Tomatoes. My preference for this recipe is hands-down crushed, fire-roasted tomatoes, as noted above. However, depending on your grocery store, these can be hard to find. The recipe also works well either regular crushed tomatoes or fire-roasted diced tomatoes, though regular crushed will have a bit less heat and flavor, and diced tomatoes will deliver a slightly different texture—more pieces of tomato than a smooth tomato-y sauce.
- Start Rice First. If serving the curry with rice, start it first so that everything will be done at about the same time—the curry comes together very quickly.
Nutrition Estimate
Calories: 360 kcal, Carbohydrates: 36 g, Protein: 11 g, Fat: 22 g, Saturated Fat: 17 g, Sodium: 330 mg, Potassium: 859 mg, Fiber: 10 g, Sugar: 10 g, Vitamin A: 8134 IU, Vitamin C: 63 mg, Calcium: 127 mg, Iron: 6 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!