Creamy Vegan Chickpea Vegetable Curry

Am not even remotely a vegan, but I make this regularly because it’s just that good. 

INGREDIENTS

• 1 tablespoon coconut oil
• 1 large chopped onion
• 6 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon madras curry powder
• 2 (14.5oz) cans chickpeas, drained and rinsed (garbanzo beans) or 6.5oz dried chickpeas soaked overnight
• 1 large potato, peeled and diced
• 1 green bell pepper, seeded and diced
• 3 large carrots, sliced into rounds
• 1/2 head cauliflower, cut into florets
• 1 cup green beans, broken in half or thirds
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups water (or unsalted chicken broth for non-vegans)
• 2 cups chopped/shredded cabbage
• 3 cups baby spinach (optional)
• 1/2 cup full fat coconut milk
• 1-2 teaspoons salt or to taste
• 1/4 teaspoon black pepper
• handful fresh basil leaves, torn (optional)
• juice of 1/2 lime

DIRECTIONS

Set Instant pot to saute high heat. Add olive oil, onion, garlic, ginger and jalapeno. Cook until vegetables are softened, about 5 minutes. Add curry powder and next ingredients through broth, stir to combine.

Seal lid and cook on manual high pressure for 15 minutes When finished cooking, allow pot to release pressure naturally. 

Open lid and add coconut milk, salt, pepper, spinach and basil. Stir and saute on medium for 2-3 minutes or until spinach has wilted.

NOTES

Stir in some basil and/or spinach; whatever is growing fresh or greens you have in your fridge.

NUTRITIONAL INFO

Serves 8

3SP
Calories 235
Total Fat 7.5g
Saturated Fat 3.8g
Cholesterol 2mg
Sodium 677mg
Total Carbohydrate 35.9g
Dietary Fiber 7.7g
Total Sugars 6.3g  
Protein 8.7g  
Calcium 78mg
Iron 3mg
Potassium 706mg