Chickpea Coconut Curry (Instant Pot or Saucepan) #Chickpeas #Instant Pot #Recipe

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4.1 ★★★★★ | Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Tomatofree Recipe




Chickpea Coconut Curry (Instant Pot or Saucepan) #Chickpeas #Instant Pot #Recipe , .


4.1 ★★★★★ | Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Tomatofree Recipe

Total Time: 55 Minutes, Servings: 4 Servings

Ingredients :
  • 1/4 cup (62.5 ml) water or broth or use 1 tsp oil
  • 1/2 (0.5 ) onion chopped
  • 4 garlic cloves finely chopped
  • 1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
  • 1 tsp each ground cumin, , ground coriander
  • 1 tsp turmeric
  • 1/4 tsp (0.25 tsp) each cinnamon , ground cardamom
  • 1/3 tsp (0.33 tsp) cayenne or to taste
  • 1/4 tsp (0.25 tsp) grouond sage or dried oregano
  • 1 red bell pepper ,chopped or sliced
  • 1 tbsp minced ginger
  • 3/4 tsp (0.75 tsp) salt
  • 1 cup (164 g) dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
  • 13.5 oz can coconut milk , reserve 2 tbsp for garnishing
  • 1 cups (250 ml) water ,depends on curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier
  • lemon/lime juice , cilantro, pepper flakes for garnish

Instructions :
  • Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)
  • Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).
  • Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits
  • Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.
  • Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

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