Chickpea Curry

This curry is so rich and satisfying you won't even know it vegan! Lots of spices to make this as flavorful as possible but super easy to throw together in a pinch. This is the kind of meal to set and forget so it can cook for a long time on the stove. Or you can do what I did and make this in a pressure cooker. This is the one I have. Making this in an Instant Pot will make the cooking time much quicker and cleanup easier. 

Ingredients:

• 5-6 cups garbanzo beans (soaked for at least 6 hours, then rinsed)
• 1 large white onion
• 1 cup water or vegetable broth
• 3 tbs curry powder (or paste)
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp turmeric
• 1 tsp ground celery seed 
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can coconut cream (full fat coconut milk)

Directions:

For Stove:

1. In a big pot, preheated to medium-high heat, cook onions with a splash of water until translucent 
2. Add in all of the spices and cook for 5 minutes until fragrant
3. Add in the rest of the water/broth and garbanzo beans
4.  Bring to a boil and then add coconut cream
5. Simmer with the lid on for about 45-60 minutes
6. When finished, the beans should be tender and soft and the sauce should be thick and creamy

For Pressure Cooker:

1. In pressure cooker pot, add beans, onion, water/broth, and all the spices. 
2. Stir together until thoroughly mixed
3. Add in can of coconut cream and stir through
4. Close lid of Instant Pot, and set the vent in the closed position
5. On manual, set the timer for 20 minutes on high heat
6. When the timer goes off, let the pressure release naturally (about 15-20 minutes)
7. Serve with some basmati rice and greens!