A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!
Ingredients
Instructions
Ingredients
- 2 Tbsp. olive oil
- 1/2 cup yellow onion diced
- 1 1/4 tsp. sea salt divided
- 1 Tbsp. fresh ginger grated
- 1 Tbsp. garlic minced
- 2 Tbsp. curry powder
- 14.5 oz tomatoes fire-roasted, diced
- 13.5 oz. coconut milk
- 13.5 oz chickpeas drained
- 8 oz. fresh baby spinach
Instructions
- Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
- Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
- Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
- Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.