Chickpea Curry and Rice Recipe

I have another example for you of a meatless dish that I first chose to make for my vegetarian friends and then fell so much in love with that I have made it several times for just our family! Some people are choosing to skip eating meat one day a week either for cost saving measures or for health, we do it because we love our friends and honestly vegetarian food is very yummy!

I'm new to the instant pot world and previously had not felt experienced enough to share recipes but after successfully making this one multiple times I feel confident in sharing it and the fact that you will enjoy it too. This recipe actually has been adapted from a recipe from my newest favorite cookbook The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph.  Do you see all of those sticky tabs? There are so many yummy recipes in this book! 

Chickpea Curry and Rice

Ingredients:

• 2 tbsp extra Virgin olive oil 
• 1 onion, diced
• 1 green or yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 large garlic cloves, minced
• 1 tbsp curry powder 
• 2 (15 oz) cans chickpeas, rinsed and drained 
• 1 (14.5 oz) can crushed or diced tomatoes with juice 
• 1 cup frozen corn
• 1 cup kale leaves chopped & packed full 
• 1 cup veggie broth
• 1 tbsp honey
• 1 tsp kosher salt
• 1/4 tsp black pepper, freshly ground 
• 2 tbsp lime juice
• 3 cups white jasmine rice
• 3 cups water

Supplies:

• Instant Pot 6 or 8 quart (I have this pot and I love it!)
• Trivet that comes with pot 
• 6-inch round cake pan

Directions: 

1. Preheat the Instant Pot by selecting saute. 
2. When it is hot, add the oil an onion, stir (I read on another Instant Pot blog that it is important to let your pot heat up first before adding anything to it including oil). Saute the onions for 4 minutes until they are translucent and starting to brown. Add the bell peppers and garlic, cook for 2 more minutes.
3. Stir in the curry powder. Then add the chickpeas, tomatoes with juice, corn, kale, broth, and honey. Stir to combine.
4. Add rice and water to the cake pan. Set trivet in Instant Pot with handles going down. Set the cake pan with rice on top of the trivet. (Pictures below to show you what I mean)
5. Select manual and cook at high pressure for 4 minutes.
6. After it is done cooking allow it to do a 10 minute natural pressure release.
7. Add the salt, pepper, and lime juice to the curry mixture in the pot.
8. Serve curry mixture on top of rice. Enjoy! 

I took this picture after it was done cooking. Did you know that you could cook food at the bottom and rice at the top? I just learned this trick a little while ago and love it so much! 

Did you try making this delicious and oh so healthy for you recipe? I love to hear what you think of it! 

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