CHICKPEA CURRY IN INSTANT POT


INGREDIENTS
  • 2 bay leaves
  • 2 cloves of garlic
  • 400-500g chickpeas (from the tin
  • that makes 1 big or 2 smaller cans)
  • 2 tablespoons coriander (like less)
  • 1 big red onion
  • 1 can of chopped tomatoes
  • oil
  • 1EL curry (powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp turmeric
  • Salt, pepper, chili for the sake of sharpness
  • 200ml of water
DIRECTIONS
  • STEP 1Peel onion and garlic and chop finely.
  • STEP 2Heat oil into the Instant Pot and Saute (normal)
  • STEP 3Fry onions and garlic (1min).
  • STEP 4Add the spices to the instant pot and sauté briefly (1min).
  • STEP 5with the water "delete"
  • STEP 6Tilt the tomatoes into the pot and simmer on Saute for another 1 minute.
  • STEP 7Drain chickpeas and rinse briefly. Put it in the instant pot.
  • STEP 8Mix everything nicely.
  • STEP 9"Soup" for 4min.
  • STEP 10Evaporate quickly.
  • STEP 11Season with salt and pepper. With chili for the certain sharpness worry.
CHICKPEA CURRY IN INSTANT POT CHICKPEA CURRY IN INSTANT POT Reviewed by Unknown on March 28, 2018 Rating: 5

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