Instant Pot Chickpea Curry (Freezer; Vegan)

SWEET PEAS AND SAFFRON
16Ingredients
35Minutes
470Calories

Ingredients

US|METRIC
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 inch ginger (finely chopped)
  • 1 tablespoon cumin
  • 1 tablespoon curry powder (I used a mild curry powder)
  • 1 1/2 teaspoons Garam Masala
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 13 1/2 ounces coconut milk (400 mL)
  • 18 ounces diced tomatoes (540 mL)
  • 18 ounces chickpeas (540 mL; drained and rinsed)
  • 3 carrots (cut into 2 inch pieces)
  • 10 baby potatoes (halved if cooking fresh; leave whole if you are freezing them)
  • 1/2 lemon (juiced; 2 tablespoons)
  • 2 green beans (handfulls)
  • rice (to serve)
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    NutritionView More

    470Calories
    Sodium43% DV1030mg
    Fat38% DV25g
    Protein24% DV12g
    Carbs19% DV56g
    Fiber48% DV12g
    Calories470Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol
    Sodium1030mg43%
    Potassium1070mg31%
    Protein12g24%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber12g48%
    Sugars10g20%
    Vitamin A180%
    Vitamin C70%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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