Instant Pot Curry with Chickpeas, Spinach, and Tomatoes

This recipe from Gary White at Foodie Eats is a winner for a winter day (or any day)! We love the Jamaican curry in this (as does the author) but of course use whatever you like. And that goes for the garlic too, so says Bossy! We use fresh ginger which we keep in the freezer and grate frozen. You can keep your ginger longer that way and it's easier to grate as well!, you're welcome. We substituted kale for the spinach as we think it lasts longer as leftovers (not that there will be any!). Remove stems and chop the kale if you use it. If you don't have an Instant Pot, this one is easy to make on the stovetop. Just simmer it for 15-20 minutes before adding the spinach or kale. Bossy added a handful of golden raisins that she found in the back of her cupboard, miraculously not expired. If you want to add meat, like chicken, pork or beef, you could sauté it with the onions before adding the other ingredients. If you want to add tofu, you could add it at the end before serving (tofu tends to dissolve in soups and stews).

Ingredients: 

4 Tbsp. olive oil

1 cup yellow onion diced (here's the chopper from Sur La Table Bootie has been using to make prep even faster!)

2 tsp. sea salt divided

2 Tbsp. fresh ginger grated

2 Tbsp. garlic minced

4 Tbsp. Jamaican curry powder

29 oz tomatoes fire-roasted, diced (2 cans)

27 oz. coconut milk (2 cans)

31 oz chickpeas drained (2 cans)

16 oz. fresh baby spinach or kale

1/2 cup golden raisins

Instructions

Using sauté setting – add oil, onions, and ¼ teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

Stir in tomatoes (using liquid to deglaze the bottom of pot), followed by chickpeas, coconut milk, and remaining salt. Mix well.

Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

Finally, add spinach or kale and mix until fully wilted. Serve with rice, quinoa, wide noodles, or fresh bread.