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CHICKPEA COCONUT CURRY
18 Apr 2019
Description

http://veganportal.info/category/vegan-recipes/

CHICKPEA COCONUT CURRY

This Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies that your family enjoys like sweet potato or squash. The recipe uses No Tomato!, it’s Vegan,  Gluten-free, Nut-free, Soy-free, and Oil-free.

Ingredients
  • 1/4 cup water or broth or use 1 tsp oil
  • 1/2 onion chopped
  • 4 garlic cloves finely chopped
  • 1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
  • 1 tsp each ground cumin, , ground coriander
  • 1 tsp turmeric
  • 1/4 tsp each cinnamon  , ground cardamom
  • 1/3 tsp cayenne or to taste
  • 1/4 tsp ground sage or dried oregano
  • 1 red bell pepper ,chopped or sliced
  • 1 tbsp minced ginger
  • 3/4 tsp salt
  • 1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
  • 13.5 oz can coconut milk , reserve 2 tbsp for garnishing
  • 1 to 1.5 cups water ,depends on curry consistency preference.
  • lemon/lime juice , cilantro, pepper flakes for garnish
 
Instructions
  1. Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.
  2. Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).
  3. Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits
  4. Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak). Let the pressure release naturally then open the lid.
  5. Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.
Tags
Chickpea Coconut Curry vegan vegetarian
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