Name: Instant Pot Curry with Chickpeas, Tomatoes and Spinach
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 oz. fresh baby spinach; 13.5 oz. coconut milk; 15.5 oz chickpeas; 1 Tbsp. garlic; 2 Tbsp. olive oil; 14.5 oz tomatoes; 1 1/4 tsp. sea salt; 2 Tbsp. curry powder; 1/2 cup yellow onion; 1 Tbsp. fresh ginger

Chickpea Curry

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A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

Baby Spinach

Non Dairy Milk

milliliter

coconut milk

Beans & Legumes

garbanzo beans

garlic

Oils

olive oil

Canned Vegetables

canned tomato

Seasonings

sea salt

curry powder

yellow onion

fresh ginger

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Vitamin B6

Vitamins

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Vitamin K

Lutein+zeaxanthin

Lycopene

Alpha-carotene

Choline

Vitamin C

Total polyunsaturated fatty acids

Iron

Total monounsaturated fatty acids

Saturated Fat

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

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Creamy Thai Sweet Potato and Chickpea Curry

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Velvety Pumpkin Spice Chickpea Curry

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Easy Chickpea and Potato Curry

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

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