Chickpea Curry Recipe Instant Pot
Chickpea curry is a classic Indian dish that is packed with flavor and nutrition. The Instant Pot makes it easier and quicker to cook than ever before. The combination of spices and chickpeas creates a rich and flavorful curry that can be enjoyed as a meal or side dish. This recipe is vegan and gluten-free, and the Instant Pot makes it a breeze to prepare.
Description
This delicious vegan chickpea curry is made with a mix of spices and herbs, giving it a bold and fragrant flavor. The Instant Pot cuts down on cooking time, so you can have a tasty and healthy meal in no time. This dish is a great source of plant-based protein and essential vitamins and minerals. It's also a great way to get your daily intake of fiber and is low in fat and calories.
Prep Time
This delicious dish can be prepped and cooked in under 30 minutes. All you need to do is gather the ingredients, measure them out, and get your Instant Pot ready. This dish is great for a quick and easy dinner or lunch.
Cook Time
Cooking time in the Instant Pot is approximately 20 minutes. The Instant Pot is great for making meals quickly and with minimal effort. You can set it and forget it, and dinner will be ready in no time.
Ingredients
For this dish you will need: 1 tablespoon of olive oil, 1 onion, 2 cloves of garlic, 1 teaspoon of ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of garam masala, 1 teaspoon of sea salt, 1 can of chickpeas, 1 can of diced tomatoes, 1 cup of vegetable stock, and 1/2 cup of coconut milk.
Instructions
1. Heat the olive oil in the Instant Pot on the sauté setting.
2. Add the onion and garlic and sauté for 3 minutes, stirring occasionally.
3. Add the ginger, cumin, coriander, turmeric, garam masala, and salt. Stir and sauté for another minute.
4. Add the chickpeas, diced tomatoes, vegetable stock, and coconut milk. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to sealing. Select the manual pressure cook setting and cook for 10 minutes.
6. When finished cooking, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting to release any remaining pressure.
7. Open the lid of the Instant Pot and stir the curry. Serve over cooked rice or quinoa and enjoy!
Equipment
To make this delicious vegan chickpea curry, you will need an Instant Pot. The Instant Pot is a great kitchen tool that speeds up the cooking process and makes meal prep a breeze. You will also need measuring spoons and cups and a stirring spoon.
Notes
This recipe is vegan, gluten-free, and dairy-free. You can use any type of canned or cooked chickpeas for this recipe. The spices can be adjusted to your personal preference. If you like your curry to be spicier, you can add more chili powder or cayenne pepper. If you would like a milder curry, you can reduce the amount of spices.
Nutrition: Per Serving
This delicious vegan chickpea curry is a great source of plant-based protein and essential vitamins and minerals. It is low in fat and calories and is a great way to get your daily intake of fiber. One serving of this curry contains approximately:
Calories: 243
Fat: 7.6g
Carbohydrates: 35.9g
Protein: 10.3g
Fiber: 8.2g
Iron: 2.9mg
Calcium: 111mg
Potassium: 631mg
Vitamin A: 218IU
Recipe Tips
This curry can be served over cooked rice or quinoa. You can also serve it with naan bread or pita bread. You can add more vegetables to the curry, such as bell peppers or zucchini. If you like your curry to be spicier, you can add more chili powder or cayenne pepper. This curry also tastes great when topped with fresh herbs, such as cilantro or mint. The leftovers of this dish can be stored in the refrigerator for up to 5 days.
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