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Instant Pot Chickpea Curry
An incredibly flavorful vegetarian curry for weeknight dinners!
Course
Main Course
Cuisine
Asian
Keyword
green bell pepper, Vegan Chickpea Curry, White Chickpeas
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
64
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1
teaspoon
onion powder
1
cup
mixed bell peppers
diced
½
teaspoon
garlic powder
1
tablespoon
curry powder
2
cans
chickpeas
1
can
tomatoes
diced
1
cup
frozen corns
1
cup
okra
sliced
1
cup
frozen kale
1
cup
vegetable broth
1
tablespoon
maple syrup
1
teaspoon
salt and pepper
to taste
juice of 1 lime
2
tablespoon
cilanro
for garnish
Instructions
Turn on the Instant Pot, select sauté and add the olive oil.
Add bell peppers, garlic, and onion powder and saute for 2 minutes.
Add curry powder and stir for 30 seconds.
Add chickpeas, tomato and its juice, okra, kale, broth, corn and maple syrup and stir well.
Close the lid and cook on high pressure for 5 minutes.
When cooking time ends, wait for a natural pressure release.
Open the lid and add lime juice, salt and pepper.
Serve and enjoy.
Nutrition
Calories:
64
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
547
mg
|
Potassium:
81
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
214
IU
|
Vitamin C:
4
mg
|
Calcium:
24
mg
|
Iron:
1
mg