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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

COCONUT CHICKPEA CURRY Recipe

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This recipe for COCONUT CHICKPEA CURRY is from Mawmaw Runs on Veggies Vol.3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
3–4 garlic cloves, sliced
2 large carrots, sliced
1 celery stock
5–6 fresh mushrooms, sliced
1 cup water
1 cup navy beans, soaked for several hours or overnight
1 cup canned coconut milk (full-fat)
1 cup fresh spinach, chopped
1 tablespoon olive oil (optional)
Seasoning:
3 tablespoons vegan curry paste (Thai Kitchen)
2 tablespoons Bragg Liquid Aminos (soy sauce)
1 tablespoon Better-Than-Bouillon
1/2 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon cumin (optional)
1/4 teaspoon turmeric (optional)

Directions:
Directions:
Presoak beans overnight or at least for several hours. (For dry beans, see note below)
In an Instant Pot, add onion, carrots, celery, garlic, mushrooms, soaked navy beans, and 1 cup water.
Next, add the following seasonings: curry paste, Braggs Liquid Aminos, and Better-Than-Bouillon.
If desired, add the optional herbs: crushed red pepper, turmeric, and cumin. Stir to combine.
Set the Instant Pot to high pressure, and set the timer for 35-40 minutes (presoaked beans).
Let pressure release naturally. When the pressure indicator is down (in my Instant Pot, it is a little red ball), remove the lid.
Add the coconut milk and salt. Stir to combine.
Before serving, add the chopped spinach and let it wilt in the hot sauce for a couple of minutes.
Serve over rice.

 

 

 

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