Instant Pot Coconut Chickpea Curry

2023, Nov 13    

Ingredients

  • 1 tablespoon cooking oil
  • 1 teaspoon cumin seeds
  • 1 green chili pepper, slit into two (omit if too spicy)
  • 1 cup onion, diced
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic , minced
  • 3/4 cup tomato , chopped
  • chickpeas, either:
    • 2 14 oz cans
    • 1 cup dried, soaked in water for 4 hours or overnight
  • 1 1/4 cup water

Spices

  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kashmiri red chili powder, mild or paprika, adjust to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt

To Finish

  • 1 cup coconut milk , canned
  • cilantro leaves, chopped, to garnish

Instructions

  • Add all the ingredients and spices in the order listed in the instant pot steel insert (except from the To Finish group).
  • Close the lid with vent in sealing position. Set the instant pot on bean/chili mode for 30 minutes on high pressure.
  • When the instant pot beeps, let the pressure release naturally. If it is not released completely in 20 minutes, release the pressure manually and open the lid.
  • Add the coconut milk and stir well. Set the instant pot on saute mode and let the curry simmer for about 7-8 minutes. This will thicken the curry and give it a wonderful creamy consistency.
  • Garnish with chopped cilantro and serve over rice.

[!NOTE] Pot-In-Pot The original recipe has an option for making rice Pot-In-Pot which is evidently cooking rice inside a pot inside the Instant Pot. I usually make rice separately so I left this out. See link below for Pot-In-Pot instructions

Source: https://pipingpotcurry.com/instant-pot-coconut-chickpea-curry

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