Instant Pot Chickpea Curry
Amy Duska
A delicious and healthy curry recipe you can make quickly in your Instant Pot.
Prep Time 20 minutes mins
Cook Time 7 minutes mins
Pressure Build 10 minutes mins
Total Time 37 minutes mins
Course Dessert, Entree
Cuisine Indian
Servings 6
Calories 433 kcal
- 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
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.
Keyword chickpea curry, instant pot chickpea curry