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Instant Pot Curry with Chickpeas, Tomatoes and Spinach
100%
2
thefoodieeats.com
By thefoodieeats.com

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

Instructions
Prep:5minCook:20min
A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!
Updated at: Thu, 21 Nov 2024 11:50:38 GMT

Nutrition balance score

Great
Glycemic Index
37
Low
Glycemic Load
21
High

Nutrition per serving

Calories499.7 kcal (25%)
Total Fat25 g (36%)
Carbs56.3 g (22%)
Sugars12.6 g (14%)
Protein18.6 g (37%)
Sodium366.5 mg (18%)
Fiber13.3 g (47%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbsp. olive oil
2 Tbspolive oil
1/2 cup yellow onion (diced)
½ cupyellow onion
diced
1 1/4 tsp. sea salt (divided)
1 ¼ tspsea salt
divided
1 Tbsp. fresh ginger (grated)
1 Tbspfresh ginger
grated
1 Tbsp. garlic (minced)
1 Tbspgarlic
minced
2 Tbsp. curry powder
2 Tbspcurry powder
14.5 oz tomatoes (fire-roasted, diced)
14.5 oztomatoes
fire-roasted, diced
13.5 oz. coconut milk
13.5 ozcoconut milk
15.5 oz chickpeas (drained)
15.5 ozchickpeas
drained
8 oz. fresh baby spinach
8 ozfresh baby spinach

Instructions

View on thefoodieeats.com
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