Chickpea Coconut Curry (Instant Pot or Saucepan)

Chickpea Coconut Curry (instant Pot Or Saucepan) as soon as Water, Oil, Onion, Garlic Cloves, Green Chili, ring Cumin, Turmeric, Cinnamon, Cayenne, Sage, Red dread 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 sports ground cumin each, pitch coriander
7. 1 teaspoon turmeric
8. 1/4 teaspoon cinnamon each, sports ground cardamom
9. 1/3 teaspoon cayenne or to taste
10. 1/4 teaspoon sage grouond, or dried oregano
11. 1 red terror 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 more or less 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)

@type: NutritionInformation
@type: 320 calories
@type: 24 grams
@type: 25 grams
@type: 7 grams
@type: 5 grams
@type: 20 grams
@type: 590 milligrams
@type: 5 grams