Red Coconut Curry
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 3/4cup chickpeasdry, soaked overnight
  • 8ounces white mushroomssliced or diced
  • 1 oniondiced
  • 2 garlic clovesminced
  • 1small green chiliseeded and diced
  • 1tablespoon Gingerfresh, peeled and minced
  • 1/2tablespoon turmericfresh, peeled and minced
  • 14ounce coconut milk1 can
  • 1/2cup vegetable stock
  • 3tablespoons red curry pasteThai Brand recommended
  • 1/2tablespoon salt
  • 1teaspoon cumin
  • 1/2teaspoon curry powder
  • 1/4teaspoon ground fenugreek
  • 1/4teaspoon black pepper
  • 1tablespoon tomato paste
  • 1-2teaspoon lemon juice
  • 1cup spinach
  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!