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Instant Pot Chickpea Coconut Curry
Serves 4
| prepPrepare Instant Pot for sauté mode | ||||||
| 1 tablespoon / 15 ml olive oil | Sauté cumin seeds & bay leaf until fragrant | Sauté onion, ginger & garlic until light brown, 3–4 min | Add tomato puree & dry spices, sauté 2 min | Deglaze pot, add chickpeas, coconut milk & salt | Pressure cook on high 3 min, natural release 5 min | Stir in spinach & lemon juice until wilted |
| 1 bay leaf (optional) | ||||||
| 1 teaspoon / 5 g cumin (jeera) seeds | ||||||
| 1 medium onion, finely chopped | ||||||
| 1 tablespoon / 15 g ginger and garlic, minced | ||||||
| 1 cup / 240 ml tomato puree or crushed tomatoes | ||||||
| ¼ teaspoon / 0.5 g turmeric powder | ||||||
| ½ teaspoon / 1 g red chilli powder | ||||||
| 1 teaspoon / 2 g coriander powder | ||||||
| 1 teaspoon / 2 g garam masala powder | ||||||
| 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1.5–2 cups / 240–320 g cooked) | ||||||
| 1 can (13.5 oz / 400 ml) full-fat coconut milk (about 1.5 cups / 360 ml) | ||||||
| salt to taste | ||||||
| 1 tablespoon / 15 ml lemon juice | ||||||
| 2–3 cups / 60–90 g baby spinach | ||||||
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