Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
29
High
Nutrition per serving
Calories636.6 kcal (32%)
Total Fat31.9 g (46%)
Carbs70.8 g (27%)
Sugars18.5 g (21%)
Protein27.4 g (55%)
Sodium1284.4 mg (64%)
Fiber14.9 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ cupsdried chickpeas
soaked 8 hours or overnight
1 tablespoonolive oil
1onion
chopped
3cloves garlic
minced
1 tablespoonfresh ginger
minced, or ginger paste
1 x 28 ouncescan crushed tomatoes
13 ouncescan coconut milk
1 tablespoongaram masala
1 ½ teaspoonssalt
1 teaspoonground coriander
1 teaspoonground cumin
¼ teaspoonground red pepper
12 ouncefirm silken tofu
Drain and cut into 1-inch cubes
fresh cilantro
optional, for serving
rice
optional, for serving
Instructions
Step 1
1. Drain and rinse chickpeas. Press Sauté; heat oil in Instant Pot. Add onion; cook and stir 5 minutes or until translucent. Add garlic, ginger, garam masala, salt, coriander, cumin and red pepper; cook and stir 1 minute. If food is stuck to the pot, add a bit vinegar to deglaze (to avoid "food burn" during the pressure cooking cycle).
Step 2
Stir in chickpeas, tomatoes and coconut milk; mix well.
Step 3
2. Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at high pressure 22 minutes.
Step 4
3. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
Step 5
4. Press Sauté; adjust heat to low. Add tofu to pot; stir gently. Cook 5 minutes or until tofu is heated through, stirring occasionally. Serve with rice, if desired; garnish with cilantro.
