If you are like me and love curries you are going to love this chickpea spinach curry not only for its flavor but because it is super easy to make.

I was able to make this recipe in my pressure cooker. You can use your own pressure cooker or get this one that is is just the bomb. I have never had a pressure cooker before because I was really afraid of them but this one not only is super easy to use but you can cook a multitude of things since it is also a rice cooker, slow cooker and much more.

Come May, when I start my physician assistant program, I am taking it with me so that I can make easy, healthy recipes.

If you don’t have a pressure cooker you can also do this recipe in the stove top, however, it will take you longer. I used pre-soak chickpeas and in the pressure cooker it takes only about 20-25 minutes. In the stove top I anticipate that it will take at least double if not triple the time.

I have also made a video to show you how super easy this recipe so make sure you take a look.

I have made this a multitude of times and I have been able to freeze it no problem. The only thing I have to do is re-heat it and make some rice for it. So easy and quick. Great for a meatless dinner.

By the way, I am currently in Thailand for cooking school. I am learning the best recipes. Thai flavor is just simply out of this world. I will be posting a couple of recipes upon my return so if you like Thai food you are in for a treat. I will also show you the places I visited so that if you ever have a chance to come you can experience these amazing places as well so stay tuned!

Anyhow, I leave you with this chickpea spinach curry that is nothing but easy, delicious and healthy.

Enjoy!

Chickpea spinach curry

Miryam's original recipe

Yield: 8 servings

Total Time: 25-30 minutes

Ingredients:

• 14 oz coconut cream
• 1 lb pre-soaked chickpeas
• 1 tbsp curry powder
• 1 tbsp red curry paste
• 1 lb frozen chopped spinach
• 2 tsp turmeric powder
• 4 cups water
• Celtic salt
• Ground pepper to taste

Directions:

Add all the ingredients to your insta-pot or pressure cooker and set for 20-25 minutes. Serve with brown rice.

You may freeze leftovers.

Note: If you would like to make this recipe on the stove top the chickpeas will take double the time if not triple. I also set my instapot to 30 minutes because I used 1 1/2 lbs of chickpeas.

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