Green Coconut Curry
By :Amanda Rae
Print Recipe
Votes: 15
Rating: 4.93
Rate this recipe!
Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chickpeas, Coconut Milk, Curry Paste
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1/2 cup chickpeas dry, soaked at least 6 hours, You can use any other bean in this curry; you’ll just need to adjust cooking time to the recommended cooking time of that bean.
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoon Ginger fresh, minced
  • 1 teaspoon turmeric fresh, minced
  • 14 ounce coconut milk 1 can
  • 1/2 cup vegetable stock
  • 1 tablespoon green curry paste Thai brand recommended
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 cup spinach
  • 2 teaspoon lemon juice
Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chickpeas, Coconut Milk, Curry Paste
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1/2 cup chickpeas dry, soaked at least 6 hours, You can use any other bean in this curry; you’ll just need to adjust cooking time to the recommended cooking time of that bean.
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoon Ginger fresh, minced
  • 1 teaspoon turmeric fresh, minced
  • 14 ounce coconut milk 1 can
  • 1/2 cup vegetable stock
  • 1 tablespoon green curry paste Thai brand recommended
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 cup spinach
  • 2 teaspoon lemon juice
Votes: 15
Rating: 4.93
Rate this recipe!
Instructions
  1. Press Sauté on the Instant Pot. Add onions to inner pot with a splash of water. Sauté until onions are softened.
  2. Add garlic, ginger, and turmeric and sauté another 1-2 minutes. Add another splash of water, if necessary, to keep from sticking.
  3. Add remaining ingredients except spinach and lemon juice.
  4. Press Cancel to stop sauté function. Secure lid in place and turn the valve to sealing.
  5. Press Manual Press and adjust pressure cooking time to 15 minutes. When time has lapsed, allow for natural pressure release.
  6. Remove lid away from you and stir in spinach and lemon juice. Enjoy!
Recipe Notes

 

7 replies
  1. Brommers
    Brommers says:

    Absolutely delicious, i only had tinned chickpeas so only cooked for 8 mins with npr but it was amazing, recomended recipe.

  2. Wovi0501
    Wovi0501 says:

    Im making this right now, but the directions dont indicate high ornlow pressure! Any help?! Im running on low to be safe, wish me luck!

  3. Readval
    Readval says:

    This is the best recipie ive tried! I use a whole package of spinach or kale works fine too. I use less liquid and add coconut flour to thicken the curry

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