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Instant Pot Coconut Chickpea Curry: An Easy And Delicious Vegan Dish!

If you’re on the lookout for a delightful, plant-based meal that packs a punch in both flavour and nutrition, look no further than the Instant Pot Coconut Chickpea Curry. This easy recipe is not only quick to prepare but also perfect for busy weeknights, satisfying even the most discerning palettes. Whether you’re a seasoned vegan or simply trying to incorporate more plant-based meals into your diet, this curry is sure to impress.

The Allure of Chickpeas

Chickpeas, or garbanzo beans as they are sometimes known, are a fantastic source of protein and fibre. Not only do they provide essential nutrients, but they also add a hearty texture to any dish. Combined with the creamy richness of coconut milk and a medley of spices, chickpeas become the star of a comforting curry that can be whipped up in no time.

Benefits of Cooking with an Instant Pot

The Instant Pot has revolutionised home cooking, allowing for quick pressure cooking while retaining vital nutrients and flavours. This versatile appliance simplifies meal preparation and reduces cooking times significantly. With just a few key ingredients, this Coconut Chickpea Curry can be on your table in under 30 minutes.

Ingredients You’ll Need

To make this mouth-watering curry, gather the following ingredients:

• 2 cups of canned chickpeas (drained and rinsed if using canned)
• 1 can (400ml) of coconut milk
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 1 can (400g) of diced tomatoes
• 2 tablespoons of curry powder (adjust to your taste)
• 1 teaspoon of cumin
• 1 teaspoon of turmeric
• Salt and pepper, to taste
• A handful of fresh spinach or kale
• Olive oil or coconut oil for sautéing
• Fresh coriander (cilantro) for garnish
• Cooked rice or naan bread for serving

Method

1. Sauté the Aromatics: Begin by setting your Instant Pot to the sauté function. Add a splash of olive or coconut oil, followed by the diced onion. Sauté until the onion is translucent, approximately 3–4 minutes. Add the minced garlic and grated ginger, and continue to sauté for another minute until fragrant.

2. Add Spices: Stir in the curry powder, cumin, and turmeric, letting the spices warm through for about 30 seconds. This helps to release their essential oils and enhances the overall flavour of the curry.

3. Combine the Ingredients: Add the drained chickpeas, diced tomatoes, and coconut milk to the pot. Stir well to combine all ingredients, ensuring that the chickpeas are evenly coated with the spices.

4. Pressure Cook: Secure the Instant Pot lid and set the steam release valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure.

5. Finishing Touches: Open the lid and stir in the fresh spinach or kale. The residual heat will wilt the greens beautifully. Taste and adjust the seasoning with salt and pepper as desired.

6. Serve: Ladle the aromatic curry into bowls and garnish with freshly chopped coriander. This dish pairs wonderfully with steamed rice or warm naan bread, making it a truly satisfying meal.

Wrapping Up

Instant Pot Coconut Chickpea Curry is an easy, hearty dish that showcases the flavours of traditional Indian cuisine while being entirely vegan and gluten-free. It’s perfect for batch cooking, allowing you to enjoy leftovers for lunch or dinner throughout the week. With its vibrant colours, rich aroma, and irresistible taste, this curry is bound to become a staple in your meal rotation. So grab your ingredients, fire up the Instant Pot, and indulge in this delectable dish that delivers comfort and nourishment in each bite!

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