Instant Pot Pumpkin Chickpea Curry
The recipe video and instructions over on Youtube!
1 cup dried chickpeas*
2 tablespoons coconut oil
6 scallions (white and light green parts only), sliced
6 cloves garlic, minced
2-inch piece of fresh ginger, grated or minced
1-3 Thai green chili peppers, thinly sliced (remove seeds for a milder heat or omit entirely)
5 tablespoons red curry paste
2 (13.5-ounce) cans “lite” coconut milk
5 cups peeled and chopped pumpkin (can substitute butternut squash, kabocha squash, or red kuri squash)
3 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons coconut sugar
¼ cup fresh cilantro, roughly chopped + more for garnish
1-2 tbsp lime juice
For serving: white rice, brown rice, quinoa, or millet.
*Soak the chickpeas for 8 hours in 6 cups water + 2 teaspoons kosher salt. For two quick soak method options, check out the description box in the video.
Find the directions over on Youtube!