Chickpea Coconut Curry (Instant Pot or Saucepan)

Chickpea Coconut Curry (instant Pot Or Saucepan) as soon as Water, Oil, Onion, Garlic Cloves, Green Chili, auditorium showground Cumin, Turmeric, Cinnamon, Cayenne, Sage, Red alarm bell Pepper, Minced Ginger, Salt, Chickpeas, Hot Water, Coconut Milk, Water, Lemon, Cilantro, Pepper Flakes

The ingredient of Chickpea Coconut Curry (Instant Pot or Saucepan)

1. 1/4 cup water
2. 1 teaspoon oil
3. 1/2 onion chopped
4. 4 garlic cloves finely chopped
5. 1 green chili chopped, such as serrano, jalapeno or use mild chili or omit
6. 1 teaspoon arena cumin each, sports ground coriander
7. 1 teaspoon turmeric
8. 1/4 teaspoon cinnamon each, field cardamom
9. 1/3 teaspoon cayenne or to taste
10. 1/4 teaspoon sage grouond, or dried oregano
11. 1 red danger signal pepper chopped or sliced
12. 1 tablespoon minced ginger
13. 3/4 teaspoon salt
14. 1 cup chickpeas
15. 30 hot water
16. 13 1/2 ounces coconut milk reserve 2 tbsp for garnishing, optional
17. 1 cup water depends roughly curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier
18. lemon optional
19. cilantro optional
20. pepper flakes optional

The instruction how to make Chickpea Coconut Curry (Instant Pot or Saucepan)

Nutritions of Chickpea Coconut Curry (Instant Pot or Saucepan)

calories: NutritionInformation
carbohydrateContent: 320 calories
fatContent: 24 grams
fiberContent: 25 grams
proteinContent: 7 grams
saturatedFatContent: 5 grams
sodiumContent: 20 grams
sugarContent: 590 milligrams
: 5 grams