Curried Vegetable and Chickpea Stew for Instant Pot

Curried Vegetable and Chickpea Stew for Instant Pot
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Curried Vegetable and Chickpea Stew for Instant Pot calories by ingredient
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Introduction

From cooking light From cooking light
Number of Servings: 10

Ingredients

    1.0 1tsp Olive Oil
    1 large chopped Onion, raw
    2.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    3.0 tsp unpacked Brown Sugar
    1.0 tbsp Curry powder
    2.0 tsp Ginger Root
    3.0 clove Garlic
    2.0 cup Vegetable Broth
    3.5 cup Chickpeas (garbanzo beans)
    5.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    1.0 head, medium (5-6" dia) Cauliflower, raw
    2.0 cup Del Monte Petite Cut Diced Tomatoes
    1.0 package (10 oz) Spinach, fresh
    13.6 oz Thai Kitchen Light Coconut Milk

Directions

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.

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