One of my weekly staples is a good curry and this coconut chickpea curry made in the instant pot is right up my alley. Coincidence that my last post was also a curry? I would love to call it a quick meal but you’ve to remember to soak your chickpeas the night before.
Cumin Egg Curry
I’ve never tried the quick soak method(hot water – 1 hour soak) but some people swear by it so i guess if you don’t have any presoaked chickpeas you can try that.
Here’s one of the first of many instant pot recipes i hope to upload on this blog because I’m about to put this gadget that cost a pretty penny to good use.
Instant Pot Coconut chickpea curry
Ingredients
- 2 cups overnight soaked chickpeas
- 1 tbsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- ¼ tsp cinnamon
- ½ tsp turmeric
- 1 tbsp tomato paste
- 1 can coconut milk
- 2 chilies
- 4 garlic cloves
- 1 tsp ginger
- 1 large onion.
- Salt to taste.
- Coriander for garnish
Instructions
- Set your Instant pot to the sauté function and add 1 tbsp coconut oil. As soon as the oil is melted. Add the onion and saute on high until translucent, add the fresh chillies and the garlic, until fragrant.
- De-glaze your pot with a tablespoon of water if it starts to stick at the bottom of the pan.
- Add the freshly minced ginger, tomato paste and the spices and cook for about four minutes.
- Add a cup of broth, the presoaked chickpeas, and the can of coconut milk, plus salt to taste.
- Switch to pressure cook function and set to 40 mins for the most buttery chickpeas. I think even 35minutes would have been perfect for these chickpeas.
- The chickpeas were soft, buttery just the way I like them and the curry was so creamy and delicious. Just the right amount of chilli. If you're not a chilli head like myself use sparingly.
- I mashed a few chickpeas to thicken the curry as I was a bit too generous with the cup of broth.
- I served this with some cumin, star anise basmati rice and zoodles for a pop of green.
All Rights Reserved Treats By Muthoni.
