Instant Pot Chickpea Curry Recipe

Instant pot chickpea curry recipe, a delicious vegan and gluten-free dish. In this recipe, the real star is the Instant Pot. Made with ingredients like onions, garlic, ginger, cumin, and coriander, along with spices like curry powder and garam masala.

Why Cook With an Instant Pot?

An instant pot is a pressure cooker that is easy to use and can help you cook in a short time. It has an electric timer, so you don’t have to worry about keeping track of the cooking time.

Instant Pot is one of the fastest ways to cook food and it’s also one of the easiest ways to make healthy meals. With just a few easy steps, you can be enjoying your meal in less than half an hour.

What You’ll Need for this Curry Recipe

There are a lot of ingredients that go into making a curry, but the most important ones are the spices. You’ll need curry [pwder, coriander, cumin, and ginger. You can also add diced tomatoes and coconut milk to make it more creamy.

Which type of curry should I make?

Different types of curries:

– Indian curry:

– Thai curry:

– Sri Lankan curry:

– Malaysian curry:

– Singaporean curry:

– Indonesian Curry

Instant Pot Chickpea Curry Recipe

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Ingredients

• 1 medium yellow onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 piece ginger, peeled and finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1½ teaspoons garam masala
• 1½ teaspoons ground coriander
• 1 teaspoon salt
• 1½ cups (375 ml) coconut milk
• 18 oz (540 ml) can diced tomatoes, undrained
• 18 oz (540 ml) can chickpeas, drained and rinsed
• cooked rice for serving

Method