Red Coconut Curry
By :Amanda Rae
Print Recipe
Votes: 3
Rating: 5
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
  • 3/4 cup chickpeas dry, soaked overnight
  • 8 ounces white mushrooms sliced or diced
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 small green chili seeded and diced
  • 1 tablespoon Ginger fresh, peeled and minced
  • 1/2 tablespoon turmeric fresh, peeled and minced
  • 14 ounce coconut milk 1 can
  • 1/2 cup vegetable stock
  • 3 tablespoons red curry paste Thai Brand recommended
  • 1/2 tablespoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1-2 teaspoon lemon juice
  • 1 cup spinach
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
  • 3/4 cup chickpeas dry, soaked overnight
  • 8 ounces white mushrooms sliced or diced
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 small green chili seeded and diced
  • 1 tablespoon Ginger fresh, peeled and minced
  • 1/2 tablespoon turmeric fresh, peeled and minced
  • 14 ounce coconut milk 1 can
  • 1/2 cup vegetable stock
  • 3 tablespoons red curry paste Thai Brand recommended
  • 1/2 tablespoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1-2 teaspoon lemon juice
  • 1 cup spinach
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Press Sauté function on the Instant Pot. Add mushrooms to inner pot with a splash of water.
  2. Cook mushrooms until they reduce in size, stirring every couple of minutes.
  3. Add onions and stir to combine. Cook until onions are soft.
  4. Add garlic, chili, ginger, and turmeric and sauté 1-2 more minutes.
  5. Add remaining ingredients on the list from coconut milk through black pepper.
  6. Press cancel to stop Sauté function. Secure the lid on the Instant Pot and seal the valve.
  7. Press Manual and adjust time to 15 minutes pressure cooking. When time has lapsed. allow for natural pressure release. Remove lid away from you.
  8. Stir in tomato paste, lemon juice, and spinach. Enjoy!
5 replies
  1. Freddyfit
    Freddyfit says:

    Worked perfectly …and I am a very amature cook! Serve with rice or some kind of starch. Loved it and will make it again.

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