• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Madhu's Everyday Indian
  • Home
  • About
    • Privacy Policy
  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Recipe Index
×

Home » Instant Pot Recipes » Instant Pot Chickpea Coconut Curry (Vegan)

Instant Pot Chickpea Coconut Curry (Vegan)

Published: Dec 16, 2020

124 shares
  • Facebook
Jump to Recipe Print Recipe

This Chickpea Coconut Curry made in the instant pot is a delicious comfort meal. Made with simple pantry ingredients, this vegan curry will become your favorite weeknight dinner.

instant pot chickpea coocnut curry with spinach served in a large black bowl garnished with cilantro and salad

This Chickpeas Curry

  • is healthy, delicious and incredibly flavorful
  • makes a hearty meal
  • its vegan and packed with protein
  • easy weeknight dinner
  • can be enjoyed as soup, or with naan or rice

Ingredients:

picture of the ingredients needed to make chickpea curry

Ingredient note:

Chickpeas – I have used dry chickpeas which I soaked over night. You can also use canned chickpeas, it will needs less cooking time. Please follow the recipe card for more instructions.

Step by Step Instructions:

1- Select the saute mode on the instant pot and heat oil. Add cumin seeds and bay leaf, saute for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 45 seconds. 

2- Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.

3 – Add the chopped tomato and cook for 2 minutes till mushy.

4- Add the soaked and drained chickpeas and 2 cups of water. Mix it well and de glaze making sure nothing is stuck at the bottom of the pot.

to the instant pot - onion are suated and masala powders are added and then tomato is added and cooked till mushy. Water and soaked chickpeas are added at the end.

5 – Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 35 minutes.

6 – Let the pressure release naturally. You will observe that the curry has lot of liquid. Do not worry it will thicken as it cools.

7 – Add roughly chopped spinach, coconut milk, and tomato paste (optional). Cook for 3-4 minutes till spinach wilts and curry thickens slightly.

8 – Finally add some lemon juice and coriander leaves. Taste and adjust the salt.

cook teh chickpea curry for 35 minutes in the instant pot. Finally add spinach and coconut milk.
coconut chickpea curry served with cumin rice and salad and water

Serving Suggestions:

Serve the Coconut Chickpea Curry with Naan, roti or rice. You can also enjoy its as soup.

Pro Tip –

For best tasting curry use dry chickpeas rather than the canned ones.

Saute the onion, till soft and light brown. Well sautéed onion makes a huge difference in the overall taste of the curry.

Toast the spices in oil for 30 seconds before adding the tomato.

Let the curry rest for atleast 30 minutes before serving. It will help the flavors to blend well.

FAQ’s –

Can I use canned Chickpeas?

Yes, canned chickpeas can be used. Reduce the amount of water to 1 cup and pressure cook for 5 minutes.

Can I freeze the Chickpea Coconut Curry?

Yes, this curry freezes beautifully. Let the curry come to room temperature and store in glass or freezer friendly container for up to one months. To serve defrost the curry, heat it up in the stove top and garnish with fresh coriander leaves.

What can I replace the dry spices with?

You can substitute with curry powder.

What if my chickpeas are not fully cooked?

Place the lid back and pressure cook for another 5 minutes and release pressure after 10 minutes. The cooking time will slightly vary depending on the softness of the chickpeas.

Can I add veggies to the curry?

Yes, thinly sliced zucchini and bell pepper can be added after the curry is cooked. Add the veggies with the spinach and cook for couple of minutes.

More Instant Pot Curry recipes –

Instant Pot Paneer Butter Masala

Mushroom Masala

Instant Pot Rajma Masala

Cashew Curry

If you tried this curry, do share your feedback in the comment section below.

For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram

instant pot chickpea coconut curry with spinach served in a large black bowl garnished with cilantro and salad

Chickpea Coconut Curry ( Instant Pot & Stove Top)

Vegan Coconut Chickpea Curry made with dry chickpeas, warm spices and coconut milk. Sharing instant pot, stove top and pressure cooker method.
No ratings yet
Print Pin Rate
Course: Dinner, lunch, Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking Time: 8 hours
Servings: 4
Author: Madhavi

Equipment

  • Instant pot 6 qt

Ingredients

  • 1 cup dry chickpeas ( soaked 6 – 8 hours or overnight)
  • 1 large onion, finely chopped
  • 2 medium tomato, diced
  • 1 tbsp chopped ginger
  • 1 tbsp minced garlic
  • 1 green chili, finely chopped
  • ½ cup coconut milk
  • 3 handfuls of baby spinach
  • 1 ½ – 2 tsp Kashmiri Red chili Powder
  • 1 ½ tsp coriander powder
  • 1 ½ tsp garam masala
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 bay leaf ( optional)
  • 1 tsp tomato paste (optional)
  • lemon juice to taste
  • 2 tbsp oil
  • 2 cups water
  • 1 tbsp finely chopped coriander leaves

Instructions

  • Wash and soak the dry chickpeas for 6- 8 hours or over night. Next morning discard the soaked water and rinse it once.

Instant Pot Method –

  • Select the saute mode on the instant pot and heat oil. Add cumin seeds and bay leaf, saute for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 45 seconds. 
  • Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
  • Add the chopped tomato and cook for 2 minutes till mushy.
  • Add the soaked and drained chickpeas and 2 cups of water. Mix it well and de glaze making sure nothing is stuck at the bottom of the pot.
  • Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 35 minutes.
  • Let the pressure release naturally. You will observe that the curry has lot of liquid. Do not worry it will thicken as it cools.
  • Add roughly chopped spinach, coconut milk and tomato paste (optional). Cook for 3-4 minutes till spinach wilts and curry thickens slightly. Finally add some lemon juice and coriander leaves. Taste and adjust the salt.

If using Canned or Cooked Chickpeas –

  • Use 2.5 to 3 cups of cooked chickpeas and 1 cup of water.
  • Follow the same procedure as above but pressure cook for 5 minutes and do a natural release in 10 minutes.
  • Add coconut milk and spinach and cook till spinach wilts and curry thickens to your liking.

Sauce Pan Method –

  • Firstly cook the soaked chickpeas in plenty of water and salt till soft. Drain the water and set a side.
  • In a large pan heat oil and add the cumin and bay leaves. Saute for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 45 seconds. 
  • Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
  • Add the chopped tomato and cook for 2 minutes till mushy.
  • Now add cooked chickpeas and one cup of water and cook for 10 minutes.
  • Add coconut milk and spinach and cook till spinach wilts and curry thickens to your liking.
  • Finally add some lemon juice and taste the curry and adjust the salt.

Notes

Chickpea Curry thickens as it rests. Add some boiling water to adjust the consistency. 
Curry stays fresh for up to 3 days in the refrigerator. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

Recent Recipes

  • Instant Oats Idli Recipe March 23, 2023
  • Tofu Tikka Masala February 22, 2023
  • Chia Seeds Yogurt Rice February 17, 2023
  • Chocolate Almond Burfi February 10, 2023
  • Mushroom Keema February 7, 2023
  • French Fries Manchurian February 5, 2023
  • Best Eggless Blondies February 2, 2023
  • 20+ Indian Fusion Super Bowl recipes (Vegetarian) February 2, 2023

Reader Interactions

Comments

  1. Sona

    October 06, 2021 at 5:36 am

    Can I use canned diced tomatoes? If so how much would I need? Thank you.

    Reply
    • Madhavi

      October 08, 2021 at 12:14 am

      Yes you can use 1 can of diced tomato.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe for email updates

About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recipes by Month

Footer

^ back to top

  • About
  • Privacy Policy
  • Contact
  • Accessibility
  • Recipe Index

Copyright © 2023 Madhu's Everyday Indian