Not gonna lie, I think this one needs a good amount of work. You hear "Indian Style," you think spicy, and this fell short. Welcome ideas for zhoozh!
I will say, I dug the chopped raw onion for topping. The crunch was enough for me not to miss tortilla chips or crackers.
Source: Raody Recipes | Serves: 4-6| Time: ~35 min
Ingredients
2 cans #chickpeas drained and rinsed
2 tbsp jarred curry sauce
1 tsp ghee
1/2 tsp salt
1 tbsp lemon juice
1 can diced #tomatoes
2 tbsp coconut cream
1 cup water
Vegan sour cream, yellow onion, and cilantro for garnish
Instructions
Turn Instant Pot on saute mode. Add ghee, chickpeas, and curry sauce, and saute for a few minutes.
Add in diced tomatoes, salt, lemon juice and mix well for another 1-2 minutes.
Add in 1.5 cups water so chickpeas are fully immersed.
Turn Instant Pot to pressure cook mode on high for 20 minutes.
Place the valve to sealing and close lid.
When finished pressure cooking, manually release pressure by turning the valve to “venting."
Open the lid, and set Instant Pot to “saute”. Mash chickpeas and keep mixing so gravy thickens.
Add in 2 tbsp coconut cream and mix well.
Garnish with chopped fresh cilantro, onions, and sour cream.
Enjoy!