Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 minsCategoryInstant PotCuisineIndianCooking MethodInstant Pot / Multi-CookerDietGluten Free, Vegan
Minimal ingredients, minimal effort makes for a quick and easy weekday curry. Serve with some buttered brown rice.
1 tbsp olive oil
1 onion - chopped
3 medium carrots - chopped
2 cloves of garlic, chopped
2 cm piece of fresh ginger - grated
200 g cooked chickpeas (can be from a tin)
2 tsp mild curry paste
200 g passata
100 ml water
100 g coconut cream
1
Press SAUTE on the Instant Pot and heat the oil.
2
Add the onion and carrots and sauté for about 5 minutes.
3
Add the garlic, ginger, cooked chickpeas, curry paste, passata and water
4
Stir well then add the lid. Set to PRESSURE 4 minutes.
5
NPR at the end of cooking for at least 15 minutes then stir in the coconut cream and serve.