Instant Pot Chickpea Coconut Curry (Vegan)

madhuseverydayindian.com

Karen

Mark Bixby says it’s really good

1 cup dry chickpeas ( soaked 6 to 8 hours or overnight)

1 large onion, finely chopped

2 medium tomato, diced

1 tbsp chopped ginger

1 tbsp minced garlic

1 green chili, finely chopped

½ cup coconut milk

3 handfuls of baby spinach

1 ½ to 2 tsp Kashmiri Red chili Powder

1 ½ tsp coriander powder

1 ½ tsp garam masala

½ tsp turmeric powder

1 tsp cumin seeds

1 bay leaf ( optional)

1 tsp tomato paste (optional)

lemon juice to taste

2 tbsp oil

2 cups water

1 tbsp finely chopped coriander leaves

Directions at madhuseverydayindian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer