Instant Pot Curry with Chickpeas, Tomatoes & Spinach

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Instant Pot Curry with Chickpeas, Tomatoes & Spinach
A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!





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

  1. 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.
  2. Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
  3. Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
  4. Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.
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