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.
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:
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.
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.
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 –
Yes, canned chickpeas can be used. Reduce the amount of water to 1 cup and pressure cook for 5 minutes.
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.
You can substitute with curry powder.
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.
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
If you tried this curry, do share your feedback in the comment section below.
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Chickpea Coconut Curry ( Instant Pot & Stove Top)
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.
Sona
Can I use canned diced tomatoes? If so how much would I need? Thank you.
Madhavi
Yes you can use 1 can of diced tomato.