Chickpea Curry with Pineapple
This delicious curry made with chickpeas and pineapples is both nourishing and healthy.
Servings: 4
Calories: 510kcal
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 red onion chopped
- 2 cloves garlic
- 1 tablespoon ginger finely chopped
- 13.5 ounces coconut milk
- ¼ cup water
- 3 tablespoons curry powder
- ½ pineapple cut into 1” pieces
- 2 cups cauliflower florets
- 1 red bell pepper diced
- 15 ounces chickpeas rinsed and drained
- Salt and pepper to taste
- 1 cup kale chopped
Garnish
- Green onion chopped
- Cilantro chopped
Instructions
- Select the SAUTE mode on the instant pot and add oil, onion, garlic, and ginger. Sauté for 3 minutes until the onions are translucent. Press CANCEL.
- Add coconut milk, water, cauliflower, curry powder, pineapple, bell pepper, chick peas, and salt and pepper to the ingredients in the Instant Pot. Close the lid and set the vent in a sealing position. Select HIGH PRESSURE and set the timer for 5 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
- When the Instant Pot beeps, do a Quick Release and open the lid carefully.
- Add kale and stir. Let it sit 5 minutes for the kale to soften.
- Serve in a bowl and garnish with green onion and fresh cilantro.
Video
Notes
Spicy - add chili pepper flakes while cooking to imbue heat into the dish
Garnish - garnish with avocado, fresh cilantro
serve with - Rice or quinoa
Garnish - garnish with avocado, fresh cilantro
serve with - Rice or quinoa
Nutrition
Serving: 1 | Calories: 510kcal | Carbohydrates: 58g | Protein: 15g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 48mg | Potassium: 1061mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2744IU | Vitamin C: 142mg | Calcium: 154mg | Iron: 9mg