Dinner

Curried Vegetable and Chickpea Stew for Instant Pot is for Dinner.

Curried Vegetable and Chickpea Stew for Instant Pot takes 20 minutes to prepare.

Curried Vegetable and Chickpea Stew for Instant Pot takes 20 minutes to cook.

Curried Vegetable and Chickpea Stew for Instant Pot makes 10 servings.

The ingredients for Curried Vegetable and Chickpea Stew for Instant Pot are:

1.0 1tsp Olive Oil
1 large chopped Onion, raw
2.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3.0 tsp unpacked Brown Sugar
1.0 tbsp Curry powder
2.0 tsp Ginger Root
3.0 clove Garlic
2.0 cup Vegetable Broth
3.5 cup Chickpeas (garbanzo beans)
5.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1.0 head, medium (5-6" dia) Cauliflower, raw
2.0 cup Del Monte Petite Cut Diced Tomatoes
1.0 package (10 oz) Spinach, fresh
13.6 oz Thai Kitchen Light Coconut Milk

Here is how you make Curried Vegetable and Chickpea Stew for Instant Pot:

Heat oil in Instant Pot on saute function over medium heat. Saute onion with 1t salt until soft, add diced potatoes with 1t salt and cook 5 min more. Stir in Curry, brown sugar, ginger, garlic and cook until fragrant, about 30 sec. Add 1/4 broth and scrape up bits from bottom. Add rest of broth, some pepper and one more tsp salt plus all ingredients except spinach and coconut milk. Use steam (pressure) setting and cook three minutes, allow pressure to come down. Add spinach and coconut milk and saute until spinach had wilted. Serve with rice.Serving Size: 1 1/2 cups or soNumber of Servings: 10.0Recipe submitted by SparkPeople user DAVENSHERI.

The nutritional information for Curried Vegetable and Chickpea Stew for Instant Pot is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 221.1

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 587.7 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 8.5 g
• Protein: 7.9 g

Curried Vegetable and Chickpea Stew for Instant Pot is Asian cuisine.

The dietary needs meet for Curried Vegetable and Chickpea Stew for Instant Pot is Vegan