Objective

Here’s a scaled-up version of the Chickpea Coconut Curry recipe to yield 6–7 hearty servings—perfect for meal prep or sharing. The adjustments keep the ratios balanced while optimizing for flavor, texture, and Instant Pot volume.

🥥 Chickpea Coconut Curry (6–7 Hearty Servings)

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Ingredients

Aromatics & Spices:

• 2 tbsp coconut oil or olive oil

• 1½ medium onions, diced (or 1 large + 1 small)

• 5 cloves garlic, minced

• 1½ tbsp fresh grated ginger (or 1½ tsp ground)

• 3 tbsp curry powder (mild or medium)

• 1½ tsp ground cumin

• 1 tsp turmeric

• 1 tsp smoked paprika (optional)

• ½ tsp chili flakes or cayenne (optional)

Core Ingredients:

Finishing:

• Juice of 1 lime (optional but recommended)

• ½ cup chopped fresh cilantro (for garnish)

• Cooked brown rice or quinoa (about 1½–2 cups dry grain yields ~6 servings cooked)

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Instructions (Instant Pot)

1. Sauté aromaticsTurn Instant Pot to Sauté. Add oil and diced onions with a pinch of salt. Cook ~3 min.Add garlic and ginger, stir for 1 minute.Add curry powder, cumin, turmeric, paprika, and chili. Stir for 30 seconds to toast the spices.

2. Build the curryStir in diced tomatoes to deglaze the pot.Add chickpeas, coconut milk, water, salt, and firm veggies (e.g., sweet potatoes, carrots). Save tender greens for later.

3. Pressure cookSeal the lid. Cook on High Pressure for 6 minutes.Allow natural release for 10 minutes, then quick release the rest.

4. Finish and seasonStir in spinach, kale, or zucchini. Let sit 2–3 minutes until wilted.Squeeze in lime juice, adjust salt, and stir well.

5. ServeSpoon over cooked brown rice or quinoa. Top with fresh cilantro.

🍲 Notes

• Instant Pot Capacity: This amount fits comfortably in a standard 6-quart Instant Pot.

• Storage: Keeps 5–6 days in fridge. Freezes well for up to 2 months.

• Protein boost idea: Add cubed tofu after cooking for a heartier version.

Subjective

Contexts

• #recipe