Side dishe for 4

Chickpea Coconut Curry

Name: Chickpea Coconut Curry
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup water or broth; 1/2 onion; 4 cloves garlic; 1 hot green chili or use mild chili or omit; 1 tsp each ground cumin; 1 tsp turmeric; 1/4 tsp each cinnamon; 1/3 tsp cayenne or to taste (optional); 1/4 tsp grouond sage or dried oregano; 1 red bell pepper; 1 tbsp minced ginger; 3/4 tsp salt; 13 1/2 oz can coconut milk (optional); 1 cups water; lemon/lime juice (optional)

Dry chickpeas cook with spices, vegetables, and coconut milk in a pressure cooker until tender and richly seasoned.

$0.72per serving $

55 minstart to table

4servings

Indian Dairy-free Gluten-free Budget Side dishes Instant Pot Spring

Ingredients

1/4 cup water or broth
1/2 onion
4 cloves garlic
1 hot green chili or use mild chili or omit
1 tsp each ground cumin
1 tsp turmeric
1/4 tsp each cinnamon
1/3 tsp cayenne or to taste (optional)
1/4 tsp grouond sage or dried oregano
1 red bell pepper
1 tbsp minced ginger
3/4 tsp salt
13 1/2 oz can coconut milk (optional)
1 cups water
lemon/lime juice (optional)

Steps

Rinse the chickpeas and place them in a pressure cooker with the water, onion, garlic, chili, ginger, salt, and spices.
Cook at high pressure for 35 minutes, then release the pressure for 5 minutes.
Stir in the coconut milk and simmer uncovered for 5 minutes.
Season with salt and pepper, and cook until the chickpeas are fully tender.