Instant Pot Coconut Chickpea Curry
Perfect for a quick dinner on these increasingly chilly nights in much of the Northern Hemisphere, this flavorful, brothy curry is highly adaptive to the veggies you have on hand so feel free to modify to your needs.
1 tablespoon extra virgin olive oil
1 yellow onion, diced
1 tablespoon garlic, finely minced
4 - 5 carrots, peeled and sliced
1½ cups yukon gold potatoes, diced (peeled or unpeeled)
1 red bell pepper, seeded, membranes removed and diced
2 tablespoons tamari, divided
30-ounces cooked and drained chickpeas
1½ cups rice (brown basmati is good but use what you like)
1 tablespoon cumin powder
2 teaspoons turmeric powder
1 teaspoon cayenne pepper
Salt and pepper
13.5 ounces lite or regular canned coconut milk
1 tablespoon vegan red curry paste
3 cups vegetable stock, water, or a combination
½ cup toasted cashews, chopped
Fresh lime quarters for serving, chile sauce
Heat the olive oil in the Instant Pot on the sauté function for one minute. Spread with a silicon brush.
Add the onions, garlic, carrots, potatoes and bell pepper; add one tablespoon of the tamari and stir for three minutes. Add the chickpeas, rice, additional tablespoon of tamari and spices. Sauté for two minutes. Add the coconut milk, red curry paste, broth or water and change the setting to the “rice” cooking setting. Quick release and serve with the toasted cashews, lime juice and optional chile sauce.
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Perfect for a quick dinner on these increasingly chilly nights in much of the Northern Hemisphere, this flavorful, brothy curry is highly adaptive to the veggies you have on hand so feel free to modify to your needs.
1 tablespoon extra virgin olive oil
1 yellow onion, diced
1 tablespoon garlic, finely minced
4 - 5 carrots, peeled and sliced
1½ cups yukon gold potatoes, diced (peeled or unpeeled)
1 red bell pepper, seeded, membranes removed and diced
2 tablespoons tamari, divided
30-ounces cooked and drained chickpeas
1½ cups rice (brown basmati is good but use what you like)
1 tablespoon cumin powder
2 teaspoons turmeric powder
1 teaspoon cayenne pepper
Salt and pepper
13.5 ounces lite or regular canned coconut milk
1 tablespoon vegan red curry paste
3 cups vegetable stock, water, or a combination
½ cup toasted cashews, chopped
Fresh lime quarters for serving, chile sauce
Heat the olive oil in the Instant Pot on the sauté function for one minute. Spread with a silicon brush.
Add the onions, garlic, carrots, potatoes and bell pepper; add one tablespoon of the tamari and stir for three minutes. Add the chickpeas, rice, additional tablespoon of tamari and spices. Sauté for two minutes. Add the coconut milk, red curry paste, broth or water and change the setting to the “rice” cooking setting. Quick release and serve with the toasted cashews, lime juice and optional chile sauce.
Hey, all! We are super excited to announce our new digital creation: "Humane Halloween: 22 Quirky, Fun and Deliciously Spooky Recipes for the Spirit of the Season." Full of delicious, full-color photographed vegan recipes (gluten-free, too, if that matters to you) and chock full of silly jokes, comics and happy, playful vibes, this "Hallowzine" is perfect for the spooky fun times enthusiast with a big, compassionate heart. Available as gifts, too - we will even send a note to receivers - and affordably priced at just $2.99, the Humane Halloween cookzine will fill your ghoulish soul with delight. Get your copy here.
