Coconut Caramel
Chickpea Curry
| By : |
Teacher, designer and mom, BLW certified and creator of @en_mi_plato, where she shares allergen-free recipes.
Ingredients
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Instructions
- On the Instant Pot® control panel., press Saute and set time to 10 Minutes. Once it is hot, add olive oil, peppers, onion, and tomato. Stir occasionally. Press Cancel.
- Add the chickpeas, coconut milk, water, curry, salt, and pepper to the bowl. Stir.
- Close and lock the lid, making sure the steam release handle is turned to Sealing. On the Instant Pot® control panel., press Pressure Cook and set time to 20 Minutes.
- While it is cooking, finely chop the cilantro. Once the time has elapsed, release all the steam manually by placing the handle in the venting position. Serve in a bowl, topped with fresh cilantro.
- Serving it with basmati rice makes the dish tastier and more balanced.
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