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Instant Pot Kidney Beans Curry
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
3
Calories
441
kcal
Author
Corrie
Ingredients
1
cup
dried red kidney beans
soaked for overnight and drained
¼
cup
split chickpeas
soaked for overnight and drained
4
cup
water
3
tablespoon
olive oil
3
teaspoon
garlic
minced
1
large
tomato
chopped finely
2
medium
onions
chopped
3
teaspoon
fresh ginger
minced
1½
teaspoon
ground coriander
1½
teaspoon
ground turmeric
1½
teaspoon
ground cumin
2
teaspoon
red chili powder
¼
teaspoon
salt
4
tablespoon
fresh cilantro
chopped
Instructions
Put the olive oil, garlic, ginger and onions in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and add ground coriander, ground turmeric, ground cumin, red chilli powder and salt.
Sauté for 3 minutes and add water, tomatoes, beans and split chickpeas.
Set the Instant Pot to “Manual” at high pressure for 18 minutes.
Release the pressure naturally and garnish with fresh cilantro.
Nutrition
Calories:
441
kcal
|
Carbohydrates:
60
g
|
Protein:
18
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Sodium:
248
mg
|
Potassium:
1189
mg
|
Fiber:
16
g
|
Sugar:
7
g
|
Vitamin A:
951
IU
|
Vitamin C:
18
mg
|
Calcium:
139
mg
|
Iron:
7
mg