Instant Pot Curry with Chickpeas, Tomatoes & Spinach

THE FOODIE EATS
10Ingredients
25Minutes
450Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion (diced)
  • 1 1/4 teaspoons sea salt (divided)
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons curry powder
  • 14 1/2 ounces tomatoes (fire-roasted, diced)
  • 13 1/2 ounces coconut milk
  • 13 1/2 ounces chickpeas (drained)
  • 8 ounces baby spinach (fresh)
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    NutritionView More

    450Calories
    Sodium45% DV1090mg
    Fat48% DV31g
    Protein20% DV10g
    Carbs13% DV39g
    Fiber36% DV9g
    Calories450Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol
    Sodium1090mg45%
    Potassium1070mg31%
    Protein10g20%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber9g36%
    Sugars7g14%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * 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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