Simple Chickpea Curry

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

Press SAUTE on the Instant Pot and heat the oil.

Add the onion and carrots and sauté for about 5 minutes.

Add the garlic, ginger, cooked chickpeas, curry paste, passata and water

Stir well then add the lid. Set to PRESSURE 4 minutes.

NPR at the end of cooking for at least 15 minutes then stir in the coconut cream and serve.

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