Leave a Reply
Want to join the discussion?Feel free to contribute!
Soaked Beans and Grains
Green Coconut Curry
| By : |
| 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
Ingredients
|
Instructions
- Press Sauté on the Instant Pot. Add onions to inner pot with a splash of water. Sauté until onions are softened.
- Add garlic, ginger, and turmeric and sauté another 1-2 minutes. Add another splash of water, if necessary, to keep from sticking.
- Add remaining ingredients except spinach and lemon juice.
- Press Cancel to stop sauté function. Secure lid in place and turn the valve to sealing.
- Press Manual Press and adjust pressure cooking time to 15 minutes. When time has lapsed, allow for natural pressure release.
- Remove lid away from you and stir in spinach and lemon juice. Enjoy!
Recipe Notes
Amanda’s mission is to bring you savory, hearty, whole recipes to get you started – and keep you going – on your plant based journey. Her Blog, Ground Leaf, is designed specifically to be simple and clear. Think of it as an electronic cookbook – easy to navigate and find exactly what you’re looking for based on your changing needs, moods, and cravings. We hope you enjoy her innovative and wholesome plant-based recipes!
You might also like
Feel free to contribute!
Download Recipe App
Absolutely delicious, i only had tinned chickpeas so only cooked for 8 mins with npr but it was amazing, recomended recipe.
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!
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
I’m taking off one star because the recipe said it serves 4 people but it only served 2.
Loved it. Great flavor
I love the flavors. I added fresh green beans and it turned out perfectly.
This was my first time cooking in my pot and it was super easy and yummy!!!
I used 3 cups of chickpeas and increased the other ingredients proportionally. Easy and very good.
Nice base but added a few ingredients to bolster the volume. 1 steamed broccoli, peas and extra small tin of chick peas. Also added table spoon of sugar, juice of 1 lime and half a teaspoon of cayenne pepper to enhance the hot, sweet and sour taste i associate with Thai cooking.
Very tasty. I used kale instead of spinach and canned chickpeas and just lowered the cooking time a few minutes and it turned out great.
Very tasty. I used 3/4 cups of dried chickpeas left for 10 hours in water and same amount of liquid for pot.
I’m surprised it turned out this good. Nice amount of spice but i added a little more green curry paste. I will definately make this again.
Great taste, just a bit too mushy. I would try cooking it 1 or 2mns less. I added peas, broccoli and kale. Delicious!
Simple and delicious- thank you!