Chickpea Spinach Curry in the Instant pot is a perfect happy meal in just 30 mins. It is creamy, vegan and makes a nutritious duo with some rice or roti.
Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods. Let them splutter.
Now add the finely chopped onions and saute till they get soft.
Next, add the crushed ginger and garlic. Sauté for a min.
Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.
Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min. Add water.
Now add cooked chickpeas. Combine everything.
Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.
Now add 1 cup of coconut milk and mix everything.
Add the spinach. combine and keep the Instant Pot closed for another 15 mins.
After 15 mins open and the spinach appears shrunk. Chickpea Spinach Curry is now ready to serve.