Red Coconut Curry
Course
Main Course
Cuisine
Thai
Difficulty
Easy
Browse Category
Vegan & Vegetarian
Duration
15-30 min
Diet
Celiac
,
Dairy Free
,
Gluten Free
,
Low Carb
,
Plant-Based
,
Vegan
,
Vegetarian
Cooking Technique
Pressure Cook
Main Ingredient
Chickpeas
,
Coconut Milk
,
Curry Paste
Servings
Prep Time
4
servings
5
minutes
Cook Time
15
minutes
Servings
Prep Time
4
servings
5
minutes
Cook Time
15
minutes
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
Instructions
Press Sauté function on the Instant Pot. Add mushrooms to inner pot with a splash of water.
Cook mushrooms until they reduce in size, stirring every couple of minutes.
Add onions and stir to combine. Cook until onions are soft.
Add garlic, chili, ginger, and turmeric and sauté 1-2 more minutes.
Add remaining ingredients on the list from coconut milk through black pepper.
Press cancel to stop Sauté function. Secure the lid on the Instant Pot and seal the valve.
Press Manual and adjust time to 15 minutes pressure cooking. When time has lapsed. allow for natural pressure release. Remove lid away from you.
Stir in tomato paste, lemon juice, and spinach. Enjoy!