Dinner for 4

Instant Pot Chickpea Spinach Curry

Name: Instant Pot Chickpea Spinach Curry
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup dried chickpeas; 1 tsp oil; 1/2 onion; 1 hot green chile; 4 1/2 cloves garlic; 1 inch ginger; 1/2 tsp each ground cumin; 1 tsp ground coriander; 15 oz can tomatoes; 1 1/2 cups water; 3/4 tsp or more salt; 2 1/2 packed cups chopped spinach; 1 cup non dairy milk; 1 tbsp or more lemon juice; cayenne and garam masala for garnish (optional)

Dried chickpeas cook under pressure with tomatoes, spices, spinach, and nondairy milk for a warm, saucy curry.

$1.17per serving $

50 minstart to table

4servings

Indian Vegetarian Gluten-free Budget Family Dinners Instant Pot Spring

Ingredients

3/4 cup dried chickpeas
1 tsp oil
1/2 onion
1 hot green chile
4 1/2 cloves garlic
1 inch ginger
1/2 tsp each ground cumin
1 tsp ground coriander
15 oz can tomatoes
1 1/2 cups water
3/4 tsp or more salt
2 1/2 packed cups chopped spinach
1 cup non dairy milk
1 tbsp or more lemon juice
cayenne and garam masala for garnish (optional)

Steps

Set the Instant Pot to sauté, heat the oil, and cook the onion, chile, garlic, and ginger for 4 minutes.
Stir in the cumin and coriander and cook for 1 minute.
Add the chickpeas, tomatoes, water, and salt, then seal the pot.
Cook at high pressure for 30 minutes, then release the pressure carefully.
Stir in the spinach and nondairy milk, and simmer on sauté for 3 minutes.
Stir in the lemon juice and season with cayenne or garam masala if desired.

Main ingredient on sale this week? See what to make with canned beans on sale.