Instant pot vegetarian recipes indian

Video Indian Instant Pot Vegetarian Recipes This chickpea curry is a great tasting, hearty, nutritious vegetarian curry, ready with chickpeas, coconut milk and just a few Spice up the casserole or stove in about half an hour for those busy weekend nights. Return:

  • The components
  • Make chickpea coconut curry in an instant pot
  • Stovetop Strain Cooker Pressure Cooker Technique
  • Kitchen pot technique
  • Variations & Ideas
  • Idea
  • Recipe FAQ
  • Chickpea coconut curry

The components

Contents

  • Green bean: Soak dried chickpeas for a day and Cook in Instant Pot tension pot. However, low-sodium canned chickpeas can also be used (Make sure to pour and rinse).
  • Coconut milk: I love Chaokoh Coconut Milk model. Full fat works best because it includes the most creamy flavors, but low-fat coconut milk also works.
  • Onions, garlic and ginger: I used finely chopped onion, minced garlic and ginger.
  • Tomato: You should use canned mashed tomatoes or ketchup. Or you should use 2 medium-sized Roma tomatoes and puree in a blender.
  • Oil: use any cooking oil suitable for frying.
  • Spice: I used turmeric, pink chili powder, coriander powder and garam masala as the dry seasoning. Fennel seeds and bay leaves are used as complete seasonings.
  • Spinach: I have been using baby spinach for a long time. You can also use kale.

Vegetarian chickpea curry with basmati rice on a white plate

Make chickpea coconut curry in an instant pot

First, press SAUTE mode on the Instant Pot. Then add oil to the POT. As soon as the oil is hot, you add the cumin seeds, bay leaves and the macadamia nuts.Steps to sauté onion collageThen, add the crushed tomatoes along with the juice or tomato puree, pink chili powder, turmeric powder, garam masala powder, coriander powder and cook the dinner for two minutes.Steps to cook tomatoes with collage seasoningRead More: The Best Vegetarian Penne Recipes Finally, add canned or cooked chickpeas, coconut milk, and salt. Stir properly. If you are assuming the mixture is too thick, add ½ cup of water.step add cooked chickpeas coconut collageFurthermore, cover the pot. Set the pot to MANUAL / PRESSURE COOK and timer to 3 minutes. Immediately after the cooker beeps, perform 5 minutes of NATURAL PRESSURE RESOLUTION (NPR) then start the remaining line manually. Heat, add spinach and contemporary lime juice and mix until spinach is completely wilted. Activate the SAUTE mode again and cook the curry for 2-3 minutes or until you reach the specified consistency.Step add young spinach and lime juice and cook until the leaves wiltThe Strain Cooker Chickpea Coconut Milk Curry Instant Pot is ready. Serve pancakes with Basmati rice, jeera rice, or quinoa with mango blended.Coconut curry green beans in an instant pot with a wooden spoon full of curry

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Stovetop Strain Cooker Kitchen Techniques

  • Follow the same steps as above. Cook coconut chickpea curry for dinner on an insulated stovetop with 1 whistle over medium heat. Chickpea Coconut Curry is prepared, served sizzling with Basmati rice or quinoa.

Kitchen pot technique

  • Take ¾ cup of dried chickpeas and soak for a day and cook dinner on the heatproof stove about 3-4 times when the heat is too much. Leave the natural strain or Use canned chickpeas for this recipe.
  • Heat oil in a saucepan, As soon as the oil is boiling, add cumin seeds, bay leaves and let the cumins splatter.
  • Then add the onion, ginger-garlic powder and sauté until the onion turns light brown for 3-4 minutes.
  • Then add tomato puree along with juice or tomato puree and spices like pink chili powder, turmeric powder, garam masala powder, coriander powder and cook dinner for two minutes.
  • Finally add canned or cooked chickpeas, coconut milk, and salt. Stir properly. If you happen to think the mixture is too thick, add ½ cup of water to the mixture. Cover and cook dinner over medium-low for 10 minutes.
  • While the curry continues to heat, add the spinach and contemporary lime juice and mix until the spinach is completely wilted.
  • Chickpea Coconut Curry is prepared, served sizzling with Basmati rice or quinoa.

    • Variations & Ideas

    • You can add hearty veggies of your choice like carrots, candied potatoes, bell peppers, squash, and leafy greens like kale in place of spinach.
    • If you don’t have the dry seasonings mentioned in this recipe, you can substitute them with 1.5 teaspoons of curry powder instead.
    • You can omit the tomatoes in this coconut chickpea curry recipe just right.
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    Idea

    • Make sure to deglaze the underside of the pot with the tomato juice. There is a chance that bits of onion and ginger garlic stick to the underside, so use a little liquid to gently scrape the pot to reveal it.

    Recipe FAQ

    The secret to adding chickpeas

    • OLDgap / Chickpeas Biyani
    • Grilled Chickpeas Air Fryer
    • Chickpea Stir Fry
    • Bean Salad

    More Vegetarian Instant Curry Recipes

    • Rajma Masala
    • Black Bean Curry (Lobia Curry)
    • Lauki (Gourd) Sabji
    • All moong dal inexperienced
    • Inexperienced lentil soup

    If you love Lentils and Beans and looking for more Indian Instant Pot recipes? Then listed below are mine 22+ Beans & Beans Recipes in Instant Pot it is essential to try. Subscribe to my Youtube Channel for nutritious and delicious video recipes. See Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest. Read more: Vegetarian Indian Corn Soup Recipe

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