Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 jalapeño, seeded and minced
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth, low sodium
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the oil and once shimmering, toss in the diced onion. Stir for 3-4 minutes until translucent.
  2. Add the garlic, ginger, and jalapeño, stirring for 60 seconds until the mixture smells fragrant and pungent.
  3. Stir in the curry powder, turmeric, cumin, cayenne, salt, and pepper. Stir constantly for 30-60 seconds to bloom the spices.
  4. Add the drained chickpeas, crushed tomatoes, and vegetable broth. Stir well, scraping any brown bits off the bottom of the pot to avoid the 'Burn' notice.
  5. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 5 minutes.
  6. Perform a Quick Release of the pressure. Stir in the coconut milk and baby spinach, stirring until the spinach is wilted.
  7. Finish by stirring in the fresh lemon juice and chopped cilantro before serving.