Ingredients

• 1 tbsp coconut oil
• 2 yellow onions, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 (255g) packages grape/cherry tomatoes, sliced
• 1 tbsp curry powder
• 2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 (400mL) can full-fat coconut milk
• 1 cup vegetable broth
• 2 cans chickpeas, rinsed and drained
• 1 red pepper, diced
• 2 cups spinach, chopped
• Cilantro, to serve

Directions

1. Add everything besides red pepper, spinach and cilantro to Instant Pot in order listed above. Place lid on Instant Pot and make sure valve is set to seal.
2. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10 to 15 minutes to come to pressure then pressure cook the 2 minutes. Meanwhile, cook rice, water and butter in a rice cooker while chickpeas are cooking.
3. Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in red pepper and spinach.
4. Serve over rice and garnish with cilantro. Serve and enjoy!