Vegan Instant Pot Chickpea Curry

This Chickpea Curry in the Instant Pot is vegan, tastes great, and is full of plant-based protein. It's an easy and quick dinner that works great on busy weeknights.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 14 oz coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup vegetable broth
• 1 tablespoon coconut oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

Set Instant Pot to saut mode and add coconut oil

Once hot, add diced onion, garlic, and ginger

Saut until fragrant

Add chickpeas, curry powder, turmeric, cumin, paprika, salt, and pepper

Stir well

Pour in coconut milk and vegetable broth

Stir to combine

Close the lid and set Instant Pot to high pressure for 5 minutes

Once done, let pressure release naturally for 10 minutes, then carefully do a quick release

Open the lid and stir the curry

Adjust seasoning if necessary

Serve hot, garnished with fresh cilantro

Enjoy!