This chickpea potato curry recipe will have your kitchen smelling amazing! Make this plant-based whole30 & vegan curry in the slow cooker or Instant Pot.
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. 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. Cook on 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.