Instant Pot Coconut Chickpea Curry

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.

What you'll need: 

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

How to make Instant Pot Coconut Chickpea Curry

1. Purée coconut, cilantro, ginger, garlic, serrano pepper, and water. 2. Heat the Instant Pot on SAUTÉ. Add oil. When the oil is hot, add the coconut spice mixture and cook for 2 minutes. 3. Add tomatoes, salt, cayenne, and turmeric and cook until the tomatoes have softened a little.

How to make Instant Pot Coconut Chickpea Curry

4. Add chickpeas and water and close the lid. 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. 6. Allow the pot to NPR for 10 minutes, release the remaining pressure and serve.

For whole recipe and other nutritional information, click the link below!