Instant Pot Coconut Chickpea Curry

Ingredients

• 2 tbsp oil
• 1 onion diced
• 2 cloves garlic minced or 1 tsp garlic paste
• 1 tsp ginger paste
• 1 med tomato diced
• 1 tsp coriander powder
• 1 tsp salt
• 1 tsp paprika
• 1/4 tsp turmeric
• 1/2 tsp red chili powder (adjust to taste)
• 2 cans chickpeas drained and washed
• 1/2 cup water
• 1/2 cup coconut cream (canned milk)
• 2 tbsp fresh chopped cilantro for garnish (optional)

Method

1. Turn IP on saute mode and add oil. Once the oil is hot, add in diced onion, ginger and garlic pastes and cook until onions are slightly soft.
2. Now add diced tomato, salt and all the powdered spices. Mix well again.
3. Add in washed and drained chickpeas and 1/2 cup water. Stir well.
4. Close the lid and turn knob on seal and pressure cook on high for 5 minutes. Let natural release for 5 minutes then quick release any remaining pressure by turning knob to vent position.
5. Gently open the lid and stir the mixture well. Add in coconut milk and mix again.
6. Garnish with cilantro and serve with rice, quinoa or french bread. Enjoy!