Step 1

In a large pan, warm the olive oil over medium-high heat. Sauté the onion for 3-4 minutes, then add the garlic and ginger and cook for 1 more minute.

Step 2

Now add the spices, salt, tomato sauce, coconut milk and drained/rinsed chickpeas. Stir until smooth and combined, then simmer, uncovered, for about 15 minutes, stirring occasionally.

Step 3

Taste; add more salt or spices as desired. Serve immediately over rice with Vegan Naan and enjoy!

Step 4

Sauté the onion for 3-4 minutes in the IP using the sauté feature, then add the ginger and garlic and cook for 1 more minute. Turn off the IP. Add the rest of the ingredients and give it a good stir. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes or longer. Release any remaining pressure, open the lid, stir and serve over rice.