COCONUT

CHICKPEA CURRY

INSTANT POT RECIPE

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WHY YOU'LL LOVE IT

This Instant Pot Coconut Chickpea Curry recipe is an easy and delicious vegan recipe that's SO very good. Make it easily right in your pressure cooker or slow cooker.

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INGREDIENTS

Shredded Coconut Cilantro Garlic Cloves Ginger Root Serrano Peppers Water Olive Oil Turmeric Cayenne Pepper Salt Tomatoes Dried Chickpeas

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STEP 1

In a small blender container, purée coconut, cilantro, ginger, garlic, serrano pepper, and water until you have a rough, gritty mixture (about 30 seconds).

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STEP 2

Heat the Instant Pot on SAUTÉ. Add oil. When the oil is hot, add the coconut spice mixture and cook for 2 minutes until the mixture has toasted a little.

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STEP 3

Add tomatoes, salt, cayenne, and turmeric and cook until the tomatoes have softened a little (about 2 minutes).

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STEP 4

Add chickpeas and water and close the lid.

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STEP 5

Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH for 30 minutes for chickpeas with a little chew and 40 minutes for super soft chickpeas.

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STEP 6

Allow the pot to naturally pressure release for 10 minutes, release the remaining pressure and serve.

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