1 1/3 c chicken broth (can sub vegetable broth), more as needed
1/2 c full-fat coconut milk or cream
2 tsp lime juice
Fresh cilantro, chopped, for serving
Naan bread, for serving
Basmati or Jasmine rice, for serving (can sub cauliflower rice)
Press “sauté” on the instant pot and wait for screen to read ‘hot’. Add butter, shallots, garlic, and ginger; sauté for 2-3 minutes.
Now add red curry paste, garlic powder, garam masala, curry powder, turmeric, sugar, & cayenne, and give it a good stir. Cook for 30-45 seconds so that spices become fragrant.
Press ‘cancel’ on the instant pot. Pour in chickpeas, tomato sauce, and broth. Secure lid, set steam valve to ‘sealing’ and cook high pressure for 6 minutes.
When cook time is up, allow pressure to naturally release for about 10 minutes, then carefully manually release the rest. Stir in coconut milk and lime juice. If it needs more liquid, add a little more broth or coconut milk, as needed.
Serve in bowls with rice, naan bread, and garnish with cilantro.