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Simple Chickpea Curry

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Minimal ingredients, minimal effort makes for a quick and easy weekday curry. Serve with some buttered brown rice.

 1 tbsp olive oil
 1 onion - chopped
 3 medium carrots - chopped
 2 cloves of garlic, chopped
 2 cm piece of fresh ginger - grated
 200 g cooked chickpeas (can be from a tin)
 2 tsp mild curry paste
 200 g passata
 100 ml water
 100 g coconut cream
1

Press SAUTE on the Instant Pot and heat the oil.

2

Add the onion and carrots and sauté for about 5 minutes.

3

Add the garlic, ginger, cooked chickpeas, curry paste, passata and water

4

Stir well then add the lid. Set to PRESSURE 4 minutes.

5

NPR at the end of cooking for at least 15 minutes then stir in the coconut cream and serve.

Nutrition Facts

Serving Size 4

Servings 4