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Instapot Chickpea Curry
This recipe doesn’t come close to an authentic curry, but it is delicious, healthy and easy. It’s a great option for weeknight dinners and will provide yummy leftovers for lunches. Serve with rice or warm pita bread.
Ingredients:
- 1 lb. bag dried chickpeas
- 1 yellow onion
- 1 green pepper
- 4 cloves garlic
- 1 bag of southern greens (or bunch of kale/ other hearty green)
- 2 tbsp tomato paste
- 1 28 oz. can diced tomatoes
- 1 4 oz. jar thai red curry paste
- 1 can coconut milk
- Salt/ pepper/ olive oil
Directions:
- (Optional) Soak dried chickpeas in water overnight. Drain when ready to cook.
- Sautee onion, garlic, green pepper and olive oil in the bottom of the instapot (or regular pot) until onions are translucent.
- Add the can of diced tomatoes with (and its juice), dried chickpeas and water to the pot. Pressure cook for 45 minutes. (may need more time if the beans did not soak)
- Once the pressure is released from the pot, scoop or strain excess water from the beans until most of the excess liquid is gone. Add salt and pepper to the beans.
- Add the bag of greens, tomato paste, curry paste and coconut milk. Stir until combined and let simmer until greens reach desired softness.
