Try this Green Coconut Curry recipe, or contribute your own.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 2 teaspoon lemon juice
- 1/4 teaspoon ground coriander
- 1/2 cup vegetable stock
- 1 cup spinach
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1/2 cup chickpeas (dry, soaked at least 6 hours, you can u you’ll just need to adjust cooking time to the recommended cooki
- 2 teaspoon ginger (fresh minced)
- 1 teaspoon turmeric (fresh minced)
- 1 can coconut milk (14 ounce can)
- 1 tablespoon green curry paste (thai brand recommended)
- 1/2 teaspoon curry
- Carbohydrate 2.94851833625601 g
- Cholesterol 0 mg
- Fat 0.110587708329697 g
- Fiber 0.316218756032366 g
- Protein 0.299839791653845 g
- Saturated Fat 0.0154279583332458 g
- Serving Size 1 1 serving (188g)
- Sodium 712.217292564822 mg
- Sugar 2.63229958022364 g
- Trans Fat 0.0276833958317318 g
- Calories 13 calories
Step-by-step
- Press Sauté on the Instant Pot. Add onions to inner pot with a splash of water. Sauté until onions are softened.
- Add garlic, ginger, and turmeric and sauté another 1-2 minutes. Add another splash of water, if necessary, to keep from sticking.
- Add remaining ingredients except spinach and lemon juice.
- Press Cancel to stop sauté function. Secure lid in place and turn the valve to sealing.
- Press Manual Press and adjust pressure cooking time to 15 minutes. When time has lapsed, allow for natural pressure release.
- Remove lid away from you and stir in spinach and lemon juice. Enjoy!
The ingredient measurements do not reveal how equipment mechanics govern the outcome of this dish. Cooking green coconut curry under pressure requires understanding how sealed steam environments alter reduction rates and spice potency. Unlike stovetop methods where moisture evaporates continuously, a closed pressure cooker retains nearly all liquid. Consequently, aromatics must be deliberately sweated before sealing to drive off harsh raw notes without scorching the bottom of the inner pot. When using dried chickpeas that have been soaked for six hours, the fifteen-minute pressure window relies entirely on the thermal mass of the liquid reaching roughly 250 degrees Fahrenheit. Without that specific high-heat plateau, the legumes will retain a chalky interior even if the skins appear intact.
Equipment Parameters and Water Management
The Instant Pot inner pot demands strict attention to moisture levels during the initial sauté phase. Adding a splash of water instead of oil prevents the minced garlic, ginger, and turmeric from adhering to the stainless steel surface, which halts the Maillard reactions that cause bitter off-flavors. When sealing the valve for the fifteen-minute cook cycle, ensure the silicone sealing ring is properly seated in the lid rack to prevent pressure leakage that extends total heating time. Allowing a full natural pressure release rather than performing a quick release lets the starches from the chickpeas gelatinize smoothly into the coconut milk emulsion, creating a cohesive sauce instead of a separated liquid.
Adapting Ingredients and Post-Pressure Finishing
Dietary adjustments are straightforward within this structural framework. Vegetable stock can replace or supplement the canned coconut milk at a one-to-one ratio if lower fat content is desired, though the reduction in lipids will yield a thinner broth. Fresh spinach and lemon juice must be incorporated strictly after the pressure cycle concludes. Subjecting delicate greens like spinach to prolonged high pressure degrades their cellular walls completely into mush, while boiling lemon juice strips away volatile citrus aromatics. Stir the spinach into the residual heat of the pot just long enough to wilt the leaves to a vibrant green state before serving.
