Instant Pot Chickpea Spinach Curry

1 and 1/2 Cup Dried Chickpea

Overnight soak chickpea in water. Drain the soaked chickpeas, wash well, drain and set aside.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped
2 Serrano Peppers, Finely Chopped
1 Tbsp Garlic, Grated
1 Tsp Ginger, Grated

1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Red Chili Powder
1 Tsp Ground Cumin
1 and 1/2 Tsp Ground Coriander

1 Cup Tomatoes, Chopped

2 Tsp Salt
2 and 1/2 Cup Water
6 oz Spinach, Chopped
11 Oz Lite Coconut Milk (1 and 1/3 Cups)

2 Tbsp Lemon Juice

Press Saute on Instant Pot. 

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add onion, serrano peppers, garlic, ginger. Cook for 5 minutes, stirring frequently.

Add turmeric powder, garam masala powder, red chili powder, ground cumin, ground coriander and mix well.

Add tomatoes and cook until tomatoes softens.

Add washed and drained chickpeas, salt and water.

Close the lid and put the knob on sealing.

Press manual for 30 minutes. (Make sure the High Pressure light is on)

Quick release after 10 minutes.

Press saute. Fold in spinach and coconut milk. Cook for 5 minutes.

Add lemon juice and mix well.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve sambar with Rice.

Taste Note: Tastes
Serves: 4

Yields : 7 cups

Source: veganricha