If you’re looking for a healthy and quick weeknight meal, this Instant Pot Chickpea Curry is an easy favorite. In 20 minutes. And… so, so delicious!
2 tablespoons butter
1 medium onion, diced (about 1/2 cup)
1 green pepper, diced
2 large garlic cloves, minced
1 tablespoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (15-ounce) cans chickpeas, rinsed and drained
1 (15-ounce) can diced tomatoes, undrained
1 cup kale, chopped
1 cup broth (vegetable or chicken)
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
fresh chopped parsley or cilantro leaves
Turn on the Sauté function on the Instant Pot or pressure cooker.
Once hot, add the butter and onion. Cook for 2 to 3 minutes or until the onion is translucent. Then add the chopped pepper and garlic; cook for another minute.
Add the curry powder, ginger, and cinnamon; stir and cook for another 30 seconds, or until the spices become fragrant. Finally, add the rinsed chickpeas, tomatoes with juice, kale, broth, and honey. Stir and secure the lid. Be sure the valve is set to “sealing.” Cook on manual setting, high pressure, for 5 minutes.
Once the cooking is finished, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.
Before serving, stir in the salt, pepper, and lime juice. Serve over cooked rice and top with chopped fresh parsley or cilantro.
Top with cilantro leaves and serve over cooked rice.
Keywords: Instant Pot Chickpea Curry