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A bowl of chickpea curry with spinach is on the table.
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5 from 4 votes

Instant Pot Chickpea Curry

This Instant Pot coconut chickpea curry is easy to make and is packed with protein and flavor.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 339kcal

Equipment

Ingredients

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.

Nutrition

Calories: 339kcal | Carbohydrates: 18g | Protein: 9g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 249mg | Potassium: 409mg | Fiber: 6g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg