If you are looking for a delicious Instant pot vegan curry, look no further!
This Instant Pot coconut chickpea curry is easy to make and is packed with protein and flavor.
You will be surprised at how simple it is to make this Instant pot curry with just a few pantry ingredients.
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Once you see how easy and snappy it is, you will know why it is so common in all Indian restaurants and meal prep sites.
So, what are you waiting for? You can get all the key ingredients, tips, and tricks. Get started on this Instant pot chickpea curry recipe today!
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Why this recipe works
Instant pot chickpea curry is an easy and great recipe to prepare with just a few pantry ingredients.
This vegan chickpeas curry strikes the balance between protein and flavor.
If you are counting calories and protein, this dish would go a long way in filling up your meal prep calendar.
With simple pantry ingredients, the cooking time and the time you spend in the kitchen are also minimal.
It can be made in an Instant pot or stovetop pressure cooker. Instant pot chickpea curry is a delicious and healthy vegan meal.
This curry is freezer-friendly and can be made ahead of time.
The leftovers of this curry taste even better the next day. So, if you have any leftovers, be sure to save them for lunch or dinner the next day!
My kids loved this curry with lemon rice, and plain sona masoori rice. It's one of the kids' favorite ways to have chickpeas.
You can also enjoy this curry with wheat naan, phulka roti, and besan roti.
If you love Indian recipes and this Instant pot chickpea coconut curry then you must check out some of my other vegan recipes like the Instant pot aloo matar, cauliflower curry, and Instant pot rajma.
Ingredients note
Canned chickpeas or garbanzo: I used canned chickpeas for this recipe. You can also use soaked chickpeas cooked in a conventional pressure cooker or an electric pressure cooker.
Coconut milk: I used full-fat canned coconut milk for this recipe. You can also use light coconut milk or even almond or oat milk.
Chana masala is traditionally prepared with a little bit of cream or milk. I use coconut milk to get the same creamy consistency.
Spices: I used red chili powder, cumin powder, garam masala, coriander powder, and turmeric powder. You can also use curry powder as an alternate that replaces all the individual whole spices.
Tomatoes: I used fresh tomatoes for this recipe. You can also use canned diced tomatoes, tomato puree, or even tomato paste.
Onion: I used red onion for this recipe, but you can use any onion of your choice. Red onions bring a hint of sweetness to the dish, unlike white or yellow onions.
Bay leaf: I love the flavor of bay leaf in this curry. You can skip it if you don't have any on hand.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
First, drain the chickpeas from the can and rinse them well.
Press saute button on the Instant pot and heat the oil. Once hot, add bay leaf, and cumin seeds and let them sizzle for a few seconds.
Add chopped ginger and chopped onion and fry until they are light brown in color.
Now add the chopped tomatoes and salt. Cook until the tomatoes are soft and mushy.
Then add all the spice powders. Mix well and cook for a minute.
Add rinsed chickpeas and coconut milk and give it a good mix to avoid having all the flavors at the bottom of the pot.
Close the Instant pot with the lid and pressure cook for 2 minutes at high pressure.
Once done, use the natural pressure release for at least 10 minutes and then do a quick release.
Open the Instant pot and add chopped spinach leaves and press saute button again and cook for a minute. Switch off the Instant pot. And you can squeeze a few teaspoons of lemon juice. (optional)
Serve Instant pot chickpea spinach curry with hot brown rice or roti. Your vegan chickpea curry is ready!
Storage
Leftover curry can be stored in an airtight container in the fridge for up to four days.
This Instant pot chickpea curry is freezer-friendly. Freeze the curry in an airtight container for up to three months.
Thaw overnight in the fridge and then reheat on the stovetop or microwave.
Recipe FAQ
Yes, you can make this curry in a saucepan on the stovetop. Cook until the chickpeas and spinach are soft.
This Instant pot chickpea curry is best served with rice or roti. You can also serve it with naan or phulka roti.
Yes, you can use dry chickpeas for this curry. Soak the chickpeas overnight and then cook them until they are soft. Then use it in this recipe.
Yes, you can use curry powder instead of the listed spices. Just add two tablespoons of curry powder in place of all the spice powders.
Expert tips
- If you want your curry to be thicker, then mash the few chickpeas or garbanzo beans with the back of your spoon.
- This Instant pot chickpea spinach curry can also be made in a stovetop pressure cooker or a slow cooker. In a pressure cooker, cook for one whistle on medium heat and then let the pressure release naturally.
- If you don't have an Instant pot, then you can make this chickpea curry in a saucepan on the stovetop. Cook until the chickpeas are soft.
- This curry gets even better with time. So, if you have leftovers, then be sure to save them for lunch or dinner the next day!
- You can also add other veggies like carrots, potatoes, sweet potatoes, zucchini, etc to this curry.
- Instead of spinach, you can add other green leaves like kale, Swiss chard, or collard greens.
- If you want more spice in this curry, then add more red chili powder or cayenne pepper.
- This curry can also be made without coconut milk. Just add 1 ¼ cups of water instead of coconut milk.
- Pair this recipe with cauliflower rice to limit carb intake and make it a balanced meal.
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📖 Recipe
Instant Pot Chickpea Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups canned chickpeas
- 1 onion chopped or ¾ cup chopped onions
- 1 to mato chopped or ¾ cup chopped tomatoes
- ½ teaspoon red chili powder - mild
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon aamchur powder or 2 teaspoon lemon juice
- 1 bay leaf
- 1 teaspoon ginger finely chopped
- 2 cups chopped spinach
- 1 can coconut milk - 13.66 oz
- salt to taste
- 2 teaspoon olive oil
- 1 teaspoon cumin seeds
Instructions
- First, drain the chickpeas from the can and rinse them well.2 cups canned chickpeas
- Press saute button on the Instant pot and heat the oil. Once hot, add bay leaf, and cumin seeds and let them sizzle for a few seconds.1 bay leaf, 2 teaspoon olive oil, 1 teaspoon cumin seeds
- Add chopped ginger and chopped onion and fry until they are light brown in color.1 teaspoon ginger finely chopped, 1 onion chopped or ¾ cup chopped onions
- Now add the chopped tomatoes and salt. Cook until the tomatoes are soft and mushy.1 to mato chopped or ¾ cup chopped tomatoes, salt to taste
- Then add all the spice powders. Mix well and cook for a minute.½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon aamchur powder or 2 teaspoon lemon juice
- Add rinsed chickpeas and coconut milk and give it a good mix to avoid having all the flavors at the bottom of the pot.2 cups canned chickpeas, 1 can coconut milk
- Close the Instant pot with the lid and pressure cook for 2 minutes at high pressure.
- Once done, use the natural pressure release for at least 10 minutes and then do a quick release.
- Open the Instant pot and add chopped spinach leaves and press saute button again and cook for a minute. Switch off the Instant pot. And you can squeeze a few teaspoons of lemon juice. (optional)2 cups chopped spinach
- Serve Instant pot chickpea spinach curry with hot rice or roti. Your vegan chickpea curry is ready!
Video
Notes
- If you want your curry to be thicker, then mash the few chickpeas or garbanzo beans with the back of your spoon.
- This Instant pot chickpea spinach curry can also be made in a stovetop pressure cooker or a slow cooker. In a pressure cooker, cook for one whistle on medium heat and then let the pressure release naturally.
- If you don't have an Instant pot, then you can make this chickpea curry in a saucepan on the stovetop. Cook until the chickpeas are soft.
- This curry gets even better with time. So, if you have leftovers, then be sure to save them for lunch or dinner the next day!
- You can also add other veggies like carrots, potatoes, sweet potatoes, zucchini, etc to this curry.
- Instead of spinach, you can add other green leaves like kale, Swiss chard, or collard greens.
- If you want more spice in this curry, then add more red chili powder or cayenne pepper.
- This curry can also be made without coconut milk. Just add 1 ¼ cups of water instead of coconut milk.
- Pair this recipe with cauliflower rice to limit carb intake and make it a balanced meal.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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