Are you ready to embark on a culinary adventure that brings the vibrant flavors of Thailand right to your kitchen? This Instant Pot Thai Chickpea Spinach Curry is not only a feast for the senses but also a quick and easy meal that can be prepared in just 30 minutes! Packed with protein-rich chickpeas, creamy coconut milk, and the aromatic allure of red curry paste, this dish promises to tantalize your taste buds while keeping your weeknight cooking effortless. Don't miss out on this deliciously healthy recipe that will have you craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can coconut milk
- 2 cups spinach
- 2 tablespoons red curry paste
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of chickpeas, dice the onion, mince the garlic and ginger, and measure out the coconut milk, spinach, red curry paste, and coconut oil.
- Set your Instant Pot to the 'Sauté' mode. Once it’s hot, add 1 tablespoon of coconut oil and let it melt, coating the bottom of the pot.
- Add the diced onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until they are fragrant but not browned.
- Add the 2 tablespoons of red curry paste to the pot. Stir well to combine with the onion, garlic, and ginger mixture, cooking for about 1 minute to enhance the flavors.
- Pour in the can of coconut milk, stirring well to combine it with the curry paste and onion mixture. Make sure to scrape up any bits stuck to the bottom of the pot to prevent burning.
- Add the drained and rinsed chickpeas to the pot, stirring to ensure they are well coated with the curry sauce.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and stir in the 2 cups of spinach. The residual heat will wilt the spinach quickly.
- Season the curry with salt to taste, and give it a final stir to combine all the ingredients.
- Serve the Instant Pot Thai Chickpea Spinach Curry hot, ideally over steamed rice or with naan, and enjoy your delicious meal!
Tips
- Prep Ahead: To save time, chop your onions, garlic, and ginger in advance. You can also rinse and drain the chickpeas beforehand, so everything is ready to go when you start cooking.
- Customize the Spice: If you love heat, feel free to add more red curry paste or toss in some fresh chili peppers to amp up the spice level. Conversely, you can reduce the curry paste for a milder flavor.
- Add More Veggies: Don’t hesitate to throw in additional vegetables like bell peppers, carrots, or zucchini to enhance the nutrition and color of your curry.
- Perfect Coconut Milk: For a richer flavor, use full-fat coconut milk. If you're looking for a lighter option, light coconut milk works well too.
- Serving Suggestions: Serve your curry over jasmine rice, quinoa, or with warm naan bread to soak up the delicious sauce. Garnish with fresh cilantro or lime wedges for an extra burst of flavor!
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish also freezes well, so consider making a double batch for easy meals later on!
Nutrition Facts
Calories: 360kcal
Carbohydrates: 40g
Protein: 10g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
