Tasty Chickpea & Spinach Curry in the Instant Pot

Ingredients

• 2 tbsp olive oil
• 1 onion chopped
• 1 Can of Chick Peas (14 oz)
• 4 TBSP Pataks Curry Paste (Mild or Hot) OR 2 TBSP Curry Powder
• 1 Can of Diced Tomatoes (14 oz)
• ¾ Cup of Water
• 1 tsp sugar
• 8 oz Frozen Spinach
• Slurry (Optional) – 1 TBSP Cornstarch + 1 TBSP Cold Water

Directions

1. Set Instant pot on sauté function. 
2. Pour olive oil in the instant pot and sauté onion for 2-3 minutes
3. Add Curry Paste and sauté for 1 minute
4. Add chick peas, tomatoes, water, sugar and spinach, stir well and scrape the bottom of the pot to remove anything that might be stuck.
5. Pressure Cook on high for 5 minutes
6. After cooking finishes perform a quick release
7. If you like a thicker curry, turn off pot and add slurry to thicken
8. Serve with Rice.