Ingredients
- 30 ml2 tbsp olive oil
- 120 ml1/2 cup yellow onion, diced
- 7 g1 tsp sea salt, divided
- 15 g1 tbsp fresh ginger, grated
- 15 g1 tbsp garlic, minced
- 30 ml2 tbsp curry powder
- 411 g141/2 oz fire-roasted diced tomatoes
- 383 g11/2 cup coconut milk
- 439 g151/2 oz chickpeas, drained
- 227 g8 oz fresh baby spinach
Instructions
- 1 Using the sauté setting, heat oil in the Instant Pot. Add onions and 0.25 tsp salt and cook for about 3 minutes until soft and translucent. Add ginger and cook for another 3 minutes, then add garlic and cook 1 minute more. Stir in curry powder and toast for about 1 minute.
- 2 Add tomatoes with their liquid, using it to deglaze the bottom of the pot. Stir in chickpeas, coconut milk, and remaining 1 tsp salt. Mix well.
- 3 Lock the lid and cook on high pressure for 5 minutes. Once complete, quick-release the pressure. Stir in spinach until fully wilted, then serve with rice or quinoa.
Notes
This vibrant, plant-based curry is pure comfort in a bowl — tender chickpeas and wilted spinach swim in a velvety coconut-tomato broth that's fragrant with ginger, garlic, and warm curry spices. The fire-roasted tomatoes add a subtle smokiness that elevates every spoonful, while the coconut milk brings a luscious, creamy richness to balance the bold flavors. Ready in minutes thanks to the Instant Pot, it's an effortless weeknight dinner that tastes like it simmered all day.
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