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instant pot chickpea coconut curry with spinach served in a large black bowl garnished with cilantro and salad
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time45 minutes
Soaking Time8 hours
Course: Dinner, lunch, Main Course
Cuisine: Indian
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.