Instant Pot Chickpea Coconut Curry with Spinach
Instant Pot Chickpea Coconut Curry with Spinach is a delightful fusion of flavours, combining chickpeas, coconut milk's nuttiness, spinach's creaminess, and earthy goodness. This one-pot wonder is a quick and convenient meal for vegans and vegetarians alike.
Ingredients
- 1 cup Dried Chickpeas
- 1 tbsp Oil
- 1 Bay Leaf
- 2 medium Onion finely chopped
- 2 medium Tomatoes freshly pureed
- 1 tsp Ginger Garlic Paste
- Salt as needed
- 3 cups Spinach roughly chopped
- 1/4 cup Coconut Milk I used canned
- 1 & 1/2 cups Water
Spice Powder
- 1 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kashmiri Chilli Powder
- 1 tsp Garam Masala Powder
Instructions
- Wash and soak dried chickpeas in 4 cups of water for 6-8 hours or overnight. Drain the soaked water and keep the chickpeas aside.
- Select SAUTE on Instant Pot. Once hot, add oil or ghee. Add bay leaf, and finely chopped onion. Saute for a minute. Add ginger garlic paste and saute for another 3 or 4 minutes.
- Make a puree of 2 medium-sized tomatoes and add it to the Pot. Add salt and spice powders. Cook for 2 or 3 minutes.
- Add the soaked and drained chickpeas. Mix well. Add water and mix well.
- Close the pot with the lid. Select the PRESSURE COOK option and cook on HIGH PRESSURE for 30 minutes. Let the pressure release naturally for 10 minutes(which means leave it undisturbed for 10 minutes). After 10 minutes, release the pressure manually.
- Open the lid. Add roughly chopped spinach, and coconut milk and mix well. Switch on SAUTE mode and cook for 2 or 3 minutes. Check for salt. Switch off and serve hot with Rice, and Indian Bread.
Notes
Do not cook too long after adding spinach and coconut milk. Just a few minutes is enough.
Once chickpeas are cooked, you can take a ladle of it, grind it and add it back to the gravy. This makes the gravy thicker and gives a nice texture as well.
Tried this recipe?Let us know how it was!