Instant Pot Coconut Cream Chickpea Curry

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Instant Pot Coconut Cream Chickpea Curry

 

Ingredients

•
2 teaspoons cooking oil

•
1 large onion diced

•
3 cloves garlic pressed or minced

•
2 teaspoons garam masala

•
1 tablespoon curry powder

•
Shake of cayenne pepper to taste

•
1 tin can chickpeas drained

•
1 can crushed tomatoes undrained

•
1 can coconut cream or full-fat coconut milk

•
2-3 teaspoons maple syrup

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Sea salt

•
Juice of 1-2 limes

•
1/4 cup cilantro chopped, plus more for garnish

• 2 teaspoons of lemon juice

 

Instructions

  1. Heat oil in an instant pot on saute function over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
  2. Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
  3. Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
  4. Add in the coconut cream, maple syrup, and plenty of salt. Put the Instant pot on pressure cook function for 5 mins.
  5. Stir in lemon juice and serve.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.