Green Coconut Curry
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1/2cup chickpeasdry, 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.
  • 1small oniondiced
  • 2cloves garlicminced
  • 2teaspoon Gingerfresh, minced
  • 1teaspoon turmericfresh, minced
  • 14ounce coconut milk1 can
  • 1/2cup vegetable stock
  • 1tablespoon green curry pasteThai brand recommended
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 1/2teaspoon cumin
  • 1/2teaspoon curry
  • 1/4teaspoon ground coriander
  • 1/4teaspoon chili powder
  • 1cup spinach
  • 2teaspoon lemon juice
  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