Ingredients
Units
Scale
- 15 ounces cooked, chickpeas (drained & rinsed)
- 15 ounces full-fat coconut milk
- 1 pound potatoes or sweet potatoes, chopped
- 1/2 pound tomatoes, chopped
- 1/2 cup frozen peas
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional, omit if you don’t want spicy)
- 1 tbsp oil (for IP)
Instructions
Slow Cooker
- Add all ingredients except the frozen peas to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 hours.
- Stir in peas and cook an additional 15 minutes.
- Set pressure cooker to the high saute setting. Once hot, add oil & onions and saute a few minutes until soft. Turn off heat.
- Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.
- 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 during cooking.
- Stir in chickpeas, potatoes, and tomatoes. Close and seal vent. Select high pressure for 8 minutes. When done cooking, natural release 5 minutes then quick release remaining pressure.
- Stir in frozen peas and cook and additional 5-10 minutes on saute, stirring frequently.
Notes
If using dry chickpeas, only use 1/2 cup and pre-soak them first
- Prep Time: 10 mins
- Cook Time: 2 hours