Curried Vegetable and Chickpea Stew for Instant Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.0 1tsp Olive Oil1 large chopped Onion, raw2.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw3.0 tsp unpacked Brown Sugar1.0 tbsp Curry powder2.0 tsp Ginger Root3.0 clove Garlic2.0 cup Vegetable Broth3.5 cup Chickpeas (garbanzo beans)5.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips1.0 head, medium (5-6" dia) Cauliflower, raw2.0 cup Del Monte Petite Cut Diced Tomatoes1.0 package (10 oz) Spinach, fresh13.6 oz Thai Kitchen Light Coconut Milk
Heat oil in Instant Pot on saute function over medium heat. Saute onion with 1t salt until soft, add diced potatoes with 1t salt and cook 5 min more.
Stir in Curry, brown sugar, ginger, garlic and cook until fragrant, about 30 sec. Add 1/4 broth and scrape up bits from bottom. Add rest of broth, some pepper and one more tsp salt plus all ingredients except spinach and coconut milk. Use steam (pressure) setting and cook three minutes, allow pressure to come down. Add spinach and coconut milk and saute until spinach had wilted. Serve with rice.
Serving Size: 1 1/2 cups or so
Number of Servings: 10.0
Recipe submitted by SparkPeople user DAVENSHERI.
Serving Size: 1 1/2 cups or so
Number of Servings: 10.0
Recipe submitted by SparkPeople user DAVENSHERI.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 587.7 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 8.5 g
- Protein: 7.9 g
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