Minimal ingredients, minimal effort makes for a quick and easy weekday curry. Serve with some buttered brown rice.
Press SAUTE on the Instant Pot and heat the oil.
Add the onion and carrots and sauté for about 5 minutes.
Add the garlic, ginger, cooked chickpeas, curry paste, passata and water
Stir well then add the lid. Set to PRESSURE 4 minutes.
NPR at the end of cooking for at least 15 minutes then stir in the coconut cream and serve.