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Vegetable Chana Curry (Vegan Chickpea Coconut Curry) [Vegan, Gluten Free]
Chickpeas (white chana) are an excellent source of plant-based protein. In Indian cuisine, they are commonly used to make a variety of curries and other dishes. This is a typical modern-day creamy chickpea curry packed with vegetables and flavored with coconut milk—a wholesome, fulfilling curry perfect for the weeknight family... Read More
Ingredients You Need for Vegetable Chana Curry (Vegan Chickpea Coconut Curry) [Vegan, Gluten Free]
How to Prepare Vegetable Chana Curry (Vegan Chickpea Coconut Curry) [Vegan, Gluten Free]
- Prepare the paste: In a blender or food processor, blend the tomato, red chiles and ginger into a smooth paste. Set aside.
- Prepare the curry: Transfer the canned chickpeas to a colander. Rinse them with water to get rid of the starch and sodium. Let them sit in the colander until you're ready to use them.
- Set the sauté mode of the Instant Pot for 10 minutes.
- Add the oil to the inner pot. Add the cinnamon stick, nigella seeds and cumin seeds, and fry for 20 to 30 seconds.
- Add the red onion and fry for 3 minutes, or until the onion is lightly browned.
- Next, add the prepared masala paste, turmeric, paprika and salt, and sauté for 2 to 3 minutes. Add the potato, carrot and drained chickpeas, and stir to combine.
- Add the water, mix, then close the lid. Set the steam valve to the sealing position. Pressure cook at high pressure for 5 minutes. Let the steam release naturally.
- Open the lid. Add the coconut milk, spinach and garam masala. Stir to mix. Set the sauté mode for 5 minutes to simmer the curry.
- The curry is ready to serve!
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