- 2 Tbsp. olive oil
- 1/2 cup yellow onion diced
- 1 1/4 tsp. sea salt divided
- 1 Tbsp. fresh ginger grated
- 1 Tbsp. garlic minced
- 2 Tbsp. curry powder
- 14.5 oz tomatoes fire-roasted, diced
- 13.5 oz. coconut milk
- 13.5 oz chickpeas drained
- 8 oz. fresh baby spinach
Using sauté setting – add oil, onions, and 1/4 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, 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 and mix until fully wilted. Serve with rice or quinoa.
Calories: 321kcal | Carbohydrates: 28g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Sodium: 447mg | Potassium: 814mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4180IU | Vitamin C: 23.8mg | Calcium: 118mg | Iron: 6.7mg