Instant Pot Thai Chickpea and Spinach Curry
Skip takeout and make this restaurant favorite right in your instant pot! Easy, healthy and flavorful Instant Pot Thai Chickpea and spinach curry is delicious for weeknight dinner or meal prep.
X 15 ounce can
chickpeas, drained, rinsed and patted dry
Thai red curry paste
carrots, peeled and cut into very thick slices
chicken stock, refer notes
large handfuls baby spinach
salt, as required
to saute mode. When hot, add vegetable oil and then chickpeas and red curry paste. Saute for about 2 minutes, to toast the curry paste.
Press cancel, stir in carrot and chicken stock. Close and lock lid ( making sure the valve is set to sealing) and cook on manual for 5 minutes.
Release pressure as soon as the cooking time is done. Open lid and press saute mode on Instant pot. Stir in coconut milk, spinach, soy sauce, honey and salt. Let curry simmer until spinach is wilted.
Let curry cool for about 5 minutes to thicken and flavors to mingle.
Serve Instant Pot Thai Chickpea and Spinach Curry with cooked white rice or rice noodles.
Chicken stock and salt - I used 33% less sodium chicken stock and used 1/4 teaspoon salt. If you use regular sodium chicken stock then you might want to omit salt or use according to your taste.