SLOW COOKER/INSTANT POT

Chickpea Potato Curry

Slow Cooker/Instant Pot  Chickpea Potato Curry

This chickpea potato curry recipe will have your kitchen smelling amazing! Make this vegan curry in the slow cooker or Instant Pot.

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Ingredients

Chickpeas | Coconut Milk Potatoes | Tomatoes Frozen Peas | Onion Garlic | Spices| Oil  

Add all ingredients EXCEPT frozen peas to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or  LOW 4-6 hours.

SLOW COOKER

Stir in peas and cook an additional 15 minutes.

SLOW COOKER

Saute the onion in a preheated Instant Pot until soft. Turn off heat. Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.

INSTANT POT

INSTANT POT

Add coconut milk and using a wooden spoon, scrape the bottom of the Instant Pot to remove any bits that stuck to it.  Make sure you scrape it well to avoid burning.

INSTANT POT

Stir in chickpeas, potatoes, and tomatoes. Cook on high pressure  8 minutes.  Stir in frozen peas and cook an additional 5-10 minutes, stirring frequently.

SERVE

Serve with rice.  You can also store in refrigerator for several days or freeze. 

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