Instant Pot chickpea curry in a hurry


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29 replies
  1. Lori N
    Lori N says:

    Was craving curry tonight. I made this for dinner, used thawed frozen spinach because I didn't have kale, and some steamed cauliflower and broccoli just because I wanted to use them up. I will try it with kale next time. It was such an easy and tasty dinner. Thank you for this recipe!

    Reply
  2. artistpw
    artistpw says:

    Check out bean videos for the instant pot – you can use dried beans of any type. If you cook the rice with a small amount of coconut oil and refrigerate for 24 hours, it will create resistant starch (potatoes do that also if cooked and chilled for 24 hours). That makes the carb load lower for humans, and feeds the good flora in your gut. People can't digest it.

    Reply
  3. Beth S
    Beth S says:

    FYI in case anyone else wants to try… I doubled the recipe and it worked just fine… just the bowl with the rice probably was a little more messy on the bottom.

    Reply
  4. Tara Kemp
    Tara Kemp says:

    DUDE!! almost 600 views already!!! lots of people learning how to make delicious, healthy meals! so legit. you're a natural!!! hope to see more of these recipe vids ๐Ÿ™‚ <3

    Reply
  5. breezinbyyou2
    breezinbyyou2 says:

    Hi. Is there a reason you have the trivet upside down? Is it to have the rice closer to the chick peas for the steam? Can this be done with the trivet legs down? Thanks. This is something I'd love to do. I could skip 40 mins. with the brown basmati traditionally cooked.

    Reply

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