Use the summer zucchini to make this Zucchini Chickpea Curry in the Instant Pot.
It’s easy to make and is also vegan and gluten-free.
Before you start, cut each zucchini lengthwise in half and then dice each half into 1-inch half moon pieces. Also using a blender puree the tomatoes along with 1 tablespoon tomato paste and set aside.
1- Press the saute button on the Instant Pot. Once it displays hot, add the cumin seeds and let them splutter.
2- Then add the onion, ginger, garlic and green chili and cook for 3 minutes until softened.
3- Then add the pureed tomatoes and tomato paste mixture and stir.
4- Add the spices- coriander, cumin, paprika, turmeric, kashmiri red chili powder and also add the salt and mix.
5- Stir and then add the diced zucchini and canned chickpeas (drained and rinsed).
6- Add a cup of water and mix until everything is well combined.
7- Close the lid and press the manual or pressure cook button. Cook on high pressure for 1 minute with the pressure valve in the sealing position.
8- Quick release the pressure, open the lid and then add kasuri methi and cilantro. You can also add more water here if you prefer more liquid in the curry.
Squeeze some lime juice and serve zucchini chickpea curry with rice or any grain of choice.