Instant Pot Curry with Chickpeas, Tomatoes & Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup yellow onion diced
• 1 1/4 tsp. sea salt divided
• 1 Tbsp. fresh ginger grated
• 1 Tbsp. garlic minced
• 2 Tbsp. curry powder
• 14.5 oz tomatoes fire-roasted, diced
• 13.5 oz. coconut milk
• 13.5 oz chickpeas drained
• 8 oz. fresh baby spinach

Instructions

1. Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
2. Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
3. Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
4. Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

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