Description
Cozy up with this quick chickpea curry. Perfect for a weeknight meal.
Ingredients
Scale
- 2 cans (397 g) chickpeas, rinsed and drained
- 2 cans (1100 g) chopped tomatoes
- 1 small onion or 1/2 large onion (diced)
- 2 carrots (peeled and chopped)
- 1 tbsp fresh grated ginger
- 1 clove minced garlic
- 1 tbsp (15 ml) olive oil
- 1 tsp cumin
- 1/2 tsp ground cloves
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp salt
- 1 can (397 g) full fat coconut milk
- chopped cilantro (for garnishing)
- white rice (for serving (at least 1 cup (237 ml) uncooked))
Instructions
- Heat your Instant Pot using the “Saute” function. Pour in the olive oil and let it heat to a shimmer.
- Add the onions and carrots and saute for 7-8 minutes, stirring constantly, until the carrots are soft and the onions are slightly translucent. Add the spices (cumin, ground cloves, turmeric, ground coriander, and salt) and continue cooking until the onions are soft.
- Add the garlic and ginger, stirring and cooking for 1 additional minute.
- Add the chickpeas, tomatoes, and coconut milk, stirring to combine.
- Put the lid on the Instant Pot and select the “soup” function. Let cook, then either use the natural release to let the steam out gradually, or use manual steam release (letting the Instant Pot automatically switch to the warm function for 10 minutes, then releasing the steam and opening the Pot).
- Remove the lid and stir again. If the chickpea curry is too watery, switch to the saute function and let the curry reduce for about 5 minutes, stirring constantly.
- Taste and season with salt and pepper.
- Serve immediately over white rice or naan, with chopped cilantro (optional: add a dollop of plain Greek yogurt).
Notes
- For a richer flavor, toast the spices in the oil for 1-2 minutes before adding the vegetables.
- If you don’t have coconut milk, use an equal amount of full-fat cream or cashew cream.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 15
- Protein: 15