November 3, 2022
Instant Pot Red Pepper Chickpea Curry
Servings:
4
Difficulty:
This vibrant curry is a hands-off dinner once everything is in the Instant Pot. With comforting flavors and a creamy yet light sauce, it is sure to become a staple in your dinner rotation.
Why you will love this recipe
May help reduce inflammatory damage. Vitamin C is a potent antioxidant. When combined with other vitamins like Vitamin E and selenium, they work to neutralize the harmful free radicals which can cause damage to your cells.
Comes together in one pot. The cooking all happens in an Instant Pot which makes this an easy meal thar requires minimal prep work and clean up.
Rich in plant-based protein and fiber. This red pepper chickpea curry uses chickpeas as the main source of protein. The chickpeas contain a significant amount of plant-based protein and fiber which can help to keep you satisfied.
Ingredients
1 cup roasted red peppers (about 2-3 medium)
14 oz canned crushed tomatoes
1 14-oz can coconut milk
1 tbsp garam masala
1 tsp turmeric powder
1 tsp paprika
½ tsp cayenne powder (or to taste)
1 tsp salt
¼ tsp black pepper
1 medium onion
4 cloves garlic
1 inch ginger
5 medium carrots
15 oz cooked chickpeas
2 handfuls spinach
Oil, for cooking
Method
COOK CHICKPEAS (OPTIONAL): If cooking chickpeas from dried, soak half of the required cooked quantity in plenty of water for at least 8 hours. Drain and cover with fresh water. Cook in Instant Pot for 25 minutes. Let pressure release naturally. Drain and set aside.
PREP: Dice onion. Mince garlic. Finely chop ginger. Dice carrots into ½ inch pieces, leaving the skin on.
MAKE RED PEPPER SAUCE: place roasted red peppers, tomatoes, coconut milk, garam masala, turmeric, paprika, cayenne, salt, and black pepper into a blender. Blend until smooth and creamy. Set aside.
SAUTÉ: If using an Instant Pot, turn on Sauté function. When hot, add a touch of oil to prevent sticking. Add onion. Sauté until onion is softened and lightly brown, about 5 minutes. Add ginger and garlic. Sauté until fragrant, about 2 minutes. Add carrots. Sauté until carrots have softened slightly, about 5 minutes. Press “Cancel”.
PRESSURE COOK: Pour red pepper sauce into Instant Pot. Add cooked chickpeas. Stir to combine. Cover Instant Pot and make sure valve is turned to sealing. Pressure cook for 2 minutes. Let pressure release naturally.
SERVE: When pressure valve has depressed, remove lid. Stir in spinach and let wilt. Ladle into bowl or plate.
Frequently Asked Questions
Can I make a curry without an Instant Pot? Yes, this curry can be made on the stove. Do steps 1-3 as written but use a large pot with a well fitting lid like a dutch oven. Once you add in the red pepper sauce and chickpeas, bring the mixture to a boil then reduce to a simmer. Cook for 15-20 minutes until the sauce reduces and the chickpeas are soft.
What can I eat with chickpea curry? This curry is best served hot with a side of a grain like rice or a flatbread like roti or naan. It can also be eaten on its own as a soup.
How can I make chickpeas easier to digest? Soaking chickpeas for 8-10 hours helps to break down the phytates which cause indigestion. Soaking beans before cooking also helps to increase nutrient availabilty.