Plant-Powered Recipes

Instant Pot Chickpea, Cauliflower & Spinach Curry

Name: Instant Pot Chickpea, Cauliflower & Spinach Curry
Yield: Serves 6
Ingredients: 2 cans chickpeas, rinsed; 1 head cauliflower, florets; 1 onion, diced; 1 large can crushed tomatoes; 1 cup low-sodium broth; 4 cups spinach; 1 tablespoon grated ginger; 3 garlic cloves; 2 tablespoons curry powder; ½ cup light coconut milk

Serves 6 · About 40 minutes

Chickpeas, cauliflower and spinach cook quickly in a fragrant tomato curry.

YieldServes 6

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Plant-ForwardBuilt around plant foods and everyday ingredients.

Whole-Food FocusDesigned to make nutrient-dense choices easier.

Flavor FirstHerbs, spices and aromatics bring satisfying flavor.

Everyday WellnessA practical recipe for a balanced eating pattern.

Ingredients

2 cans chickpeas, rinsed ^HA
1 head cauliflower, florets
1 onion, diced
1 large can crushed tomatoes ^HA
1 cup low-sodium broth ^HA
4 cups spinach
1 tablespoon grated ginger
3 garlic cloves
2 tablespoons curry powder
½ cup light coconut milk ^HA

Directions

Use Sauté to soften onion; add garlic, ginger and curry powder.
Add tomatoes, broth, chickpeas and cauliflower.
Cook at High Pressure 4 minutes and quick-release carefully.
Stir in spinach and coconut milk until wilted and warm.

Pairs Well With

These recipes make natural companions on the same plate:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/instant-pot-chickpea-curry.html

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.