Simple Way to Instant Pot Vegetable Curry Coconut Milk

Vegan Chickpea Curry Without Coconut Milk

When i say easy, i mean silly simple.

Recipe Summary Vegan Chickpea Curry Without Coconut Milk

This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.

Ingredients | Instant Pot Vegetable Curry Coconut Milk

2 (15 ounce) cans chickpeas

1 tablespoon baking soda

1 tablespoon vegetable oil

1 onion, finely chopped

1 teaspoon ginger-garlic paste

½ teaspoon cayenne pepper

½ teaspoon salt

½ teaspoon ground turmeric

½ teaspoon garam masala

1 (14.5 ounce) can diced tomatoes

2 (10 ounce) packages frozen chopped spinach, thawed and drained

Directions

Info | Instant Pot Vegetable Curry Coconut Milk

prep: 10 mins cook: 30 mins additional: 10 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Vegan Chickpea Curry Without Coconut Milk

World Cuisine Recipes, African,

Images of Instant Pot Vegetable Curry Coconut Milk

Instant Pot Vegetable Curry Coconut Milk : It didn't wither alongside the curry's boldness but provided a worthy compliment.