Simple and delicious Chickpea Curry that is vegan and has a little kick. Ready in about 45 minutes!
There is not many warm and comforting dishes I like more than curry, especially one that has chickpeas. This is a vegan recipe but you can also replace it with chicken, tofu, or whatever protein you like. Serve with some rice, or some Naan bread, you have a delicious meal. Also it isn’t too spicy, I will be testing out some green curry for you all out there that are into spice.
The recipe is pretty simple, I use canned chickpeas, but I bet it would be even better with some made yourself. I usually buy dried garbanzo beans in bulk, much cheaper than canned. but we want something simple and fast, and a lot of people don’t have time for making the beans. This is cooked in the instant pot and takes about 45 minutes from start to finish, look below for how to make it on the stove top. (Spoiler, super easy)
Now I like to go to the Asian store to get the coconut milk, curry paste, and other ingredients. You can get good quality food for not too much, and there are many other interesting things you can get as well, Japanese sweet potatoes are some of my favorite.
Now onto the recipe!
Vegan Chickpea Curry
A delicious and healthy vegan curry that is pretty easy to make and so worth every minute.
1 Onion Diced (Of your choosing, I used yellow)
2 Medium Carrots Diced
1 TBSP Minced Garlic
1 TBSP Fresh Grated Ginger (Heaping)
3-4 TBSP Yellow Curry Paste (2 if you don’t like any spice)
1 Heaping tsp Turmeric
1/2 tsp Salt
1/2 tsp Black Pepper
1 Can Diced Tomatoes (Or about 2-3 large tomatoes)
2 Cans of Chickpeas
1 Can Full Fat Coconut Milk
Put your instant pot on “saute” mode and add in some oil, put in the onion and carrots and cooked for about 2 minutes.
2. Add in the garlic and ginger and cook for another 2 minutes.
3. Add in the rest of your ingredients and set your Instant Pot to high pressure for 20 minutes. Quick release when done.
4. That’s it! If you like a thicker curry (As I do) simmer on saute until desired consistency or mix a table spoon of flour with 1 1/2 TBSP of water and mix in, simmering for about 3-5 minutes.
If you don’t have an Instant pot follow the same instructions, on medium-high heat. After adding all the ingredients just simmer covered for about 30 minutes on low, or until the carrots are soft and cooked through.
So I have quite a bit of deer in my freezer, one of which is a shoulder roast. This is a simple easy to follow recipe, also if you don’t have an Instant Pot you should definitely invest in one, it is my most used kitchen appliances by a long shot.
So all you really need is some vegetables, stock, and of course, the deer roast. Sear the meat, toss everything in, and press start. It really is that easy.
Also it is pretty healthy too, large dose of veggies and a lean protein, so absolutely no guilt here. Also my husband LOVED it, all thumbs up from him.
Instant Pot Deer Roast
A delicious and healthy deer roast recipe. The deer can also be replaced with beef if you don't have access to wild game!
3 Pounds Deer Shoulder/Roast
1 Large Onion
5-6 Medium Carrots
3 Pieces of Celery
1 Green Bell Pepper
2 C. Red Cabbage
1 TBSP Olive Oil (or oil of choosing)
2 tsp Paprika
1 tsp Salt
2 tsp Pepper
1 1/2 tsp Miso Paste (optional but adds great flavor)
Put the instant pot on saute mode, high heat. Wait until it reads “Hot” then add oil. Season the meat with salt and pepper and sear both sides until a golden crust forms on each side. Remove from pot.
2. Add in chopped all vegetables, except for the cabbage, and cook for a couple minutes, add broth and deglaze the pot. (Scrape the brown bits at the bottom.) Add in cabbage.
3. Add in the paprika and miso then stir well.
4. Set meat on top of the veggies and put the lid on, press meat/stew mode and set it for 45 minutes, or until meat falls apart. Add additional seasonings to taste.
So I was never was a chili person growing up, I think my fault was that I didn’t used to like beans, and also, I never had good chili. I never liked chili until I made it, and now it is a staple in my house hold. It is hearty, filling, and not expensive to make. This recipe can also be made on the stove top, instructions will be below.
So the key to a good chili are the spices, without good spices chili is just no good. (Looking at you chili powder.) Good chili contains NO chili powder, but a mix of cumin, peppers and paprika. It also is either cooked in the instant pot, or long and slow. If you are cooking on the stove top give yourself no less than 3 hours once you start cooking.
Now this specific chili I am using deer, it is what we had on hand, but you can use just about any protein, beef, chicken, turkey, alligator, be creative! You can even make it vegan by supplementing the meat with beans or a “meaty” veggie like mushrooms and using vegetable stock! Also vegetables are also interchangeable, the only one I would keep to a must are onions, bell peppers, and carrots, other than that, you have creative freedom.
Now onto the recipe.
Instant Pot Deer Chili
A delicious and hearty chili that sure sure to fill your belly with warmth.
3-4 tsp Salt (To taste, I used everglades seasoning)
2-3 tsp Pepper
3-4 tsp Paprika
2 tsp Ground Sage (Optional, best with red meats)
1/2 cup Stock or Water
Put all ingredients into Instant Pot or Large pot on the stove, stir well.
Cook on High Pressure for 45 minutes with 10 minute natural release, or on stove top for 3-4 hours until thick.
Now to thicken you have two options, you can either let the liquids cook off until desire thickness, or you can mix 1/2 cup flour and a little water to make a slurry, stir in, and cook for 15-20 minutes. Or you can use corn starch in place of flour. Add more seasonings to taste.