Easy Throw-Together Coconut Mushroom Curry
Ingredients
- 1 box mushrooms, sliced
- 1 can coconut cream (unrefrigerated so it is pourable)
- 1 head broccoli, chopped into big sized pieces
- 1 onion, chopped
- 1 can chickpeas
- 1.5 tbsp garam masala
- 1 cup water or vegetable broth
- Salt and pepper to taste
Preparation
Add onions and mushrooms to your instant pot along with a splash of water or veggie broth and the garam masala and use the sauté setting for 10 minutes (no need to attach lid).
Then add broccoli florets, another splash of water, and use the steam setting for 5 minutes (be sure to seal the lid for this).
Finally add in the can of chickpeas and coconut cream and dash of salt, stir together until combined, use the lid to seal the instant pot and use the pressure cook setting for 15 minutes.
Serve your curry with fresh jasmine rice and enjoy.
