Chickpea Curry
TIP: To serve with rice or grain of choice, see the Measure Your Grains instructions on page 5 of the Inspiration Guide, or the Pasta & Grain Chart on page 26.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, peeled, sliced
- 3 cloves garlic, peeled, minced
- 3/4 teaspoon crushed red pepper
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) crushed tomatoes and liquid
- 1 can (14 ounces) coconut milk
- 2 cans (15.5 ounces each) chickpeas, drained, rinsed
- Kosher salt, as desired
- Ground black pepper, as desired
- Chopped cilantro, for garnish
Instructions
Step 1
Remove the lid from the unit. Using the function arrows, select SEAR/SAUTÉ, set temperature to MEDIUM, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 6 to 8 minutes.)
Step 2
When preheating is complete (unit will beep and display ADD FOOD), add the oil, onion, garlic, crushed red pepper, and salt to the pot. Cook, stirring occasionally, until golden brown and tender (about 15 minutes).
Step 3
Add the curry powder and cumin to the vegetables and stir for 1 minute. Then add the crushed tomatoes and liquid. Cook for 5 minutes, stirring constantly.
Step 4
Add the coconut milk and chickpeas to the pot. Cook for 10 minutes, stirring occasionally. Season with additional salt and pepper as desired.
Step 5
When cooking is complete, press START/STOP to turn off unit. Serve curry warm, alongside favorite grain and garnished with chopped cilantro, if desired.