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Chickpea cauliflower curry in a bowl.

Instant Pot Chickpea Curry

Prep Time: 20 minutes
Cook Time: 7 minutes
Pressure Build: 10 minutes
Total Time: 37 minutes
Servings: 6
Author: Amy Duska

Ingredients

  • 2 (15 oz.) cans organic chickpeas drained and rinsed
  • 2 cups cauliflower florets about ½ head
  • 2 cups diced butternut squash or sweet potatoes
  • 1 large red bell pepper diced
  • 1 small yellow onion diced
  • 1 diced jalapeno optional
  • 4 cloves garlic minced
  • 2 inch piece fresh gingerroot grated
  • 3 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 1 (15 oz.) can diced tomatoes or crushed
  • 1 (11 oz.) can coconut milk
  • 1 cup water
  • 1 ½ teaspoon salt

To add after cooking

  • 5 cups baby spinach
  • lime juice

Other ingredients

  • chopped cilantro
  • avocado

Instructions

  • Place ingredients into the liner of the Instant Pot and secure lid into place.
  • Cook on HIGH pressure for 7 minutes with a quick release when time is up. Stir in the lime juice and the spinach and allow it to wilt. Serve topped with fresh cilantro and avocado.

Nutrition

Serving: 1.5cups | Calories: 433kcal | Carbohydrates: 56g | Protein: 17g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 643mg | Potassium: 1189mg | Fiber: 15g | Sugar: 13g | Vitamin A: 9490IU | Vitamin C: 82mg | Calcium: 181mg | Iron: 9mg