Instant Pot Chickpea Coconut Curry

This Chickpea Coconut Curry is a super flavorful, hearty, healthy curry prepared with chickpeas, coconut milk & a few Indian spices in an Instant pot pressure cooker or stovetop. It can be prepared in just under 20 minutes and is great for a busy weeknight dinner. Vegan, nut-free, and gluten-free.

Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.

Jump to:

• Why You'll Love this Instant pot Chickpea Coconut Milk Curry
• Ingredients for making Chickpea Curry
• How to Make Chickpea Coconut Curry in Instant Pot
• Stovetop Pressure Cooker Method
• Stovetop Pot Method
• Serving Suggestions
• How to Store Chickpea Coconut Curry
• Variations & Tips
• Frequently Asked Questions
• More Chickpea Recipes
• More Vegan Instant Pot Curry Recipes
• Instant Pot Chickpea Coconut Curry

Why You'll Love this Instant pot Chickpea Coconut Milk Curry

• Ready in under 20 minutes.
• Easy to make if you have cooked or canned chickpeas.
• Wholesome, healthy, and protein-packed curry.
• Great for busy weekday lunch or dinner.
• Vegan, Gluten-free.

Ingredients for making Chickpea Curry

• Chickpeas: Have soaked dried chickpeas overnight and cooked in the Instant Pot pressure cooker. However, you can also use low-sodium canned chickpeas (Ensure to drain and rinse).
• Coconut Milk: I prefer Chaokoh Coconut Milk brand. Full fat works best as it contains the creamiest flavors, but low-fat coconut milk works, too.
• Onion, garlic, and ginger: I have used finely chopped red onions and minced garlic, and ginger.
• Tomato: You can use canned crushed tomatoes or tomato sauce. Or you can use two medium fresh Roma tomatoes and puree them in a blender.
• Spices: I have used turmeric, red chili powder, coriander powder, and garam masala as dry spices. Cumin seeds and bay leaf as whole spices.
• Leafy Greens: I have used baby spinach in the end. You may also use kale.

How to Make Chickpea Coconut Curry in Instant Pot

Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.

Then add onions, ginger-garlic paste, and saute until onions for 3-4 minutes or till they turn light brown.

Next, add the crushed tomatoes along with the juice or tomato puree, red chili powder, turmeric powder, garam masala powder, and coriander powder. Cook for 2 minutes.

Ensure to Deglaze the bottom of the pot to remove any stuck food bits to prevent possible BURN notice.

Lastly, add canned or cooked chickpeas, coconut milk, and salt. Stir to combine.

If you think the mixture is too thick, add ½ cup of water.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 3 minutes.

When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.

While the curry is still warm, add the baby spinach and fresh lemon juice and mix until the spinach has fully wilted.

Don't worry if the curry has a very liquid consistency. Turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency.

Instant pot Pressure Cooker Chickpea Coconut Milk Curry is ready. Serve hot with Basmati rice, jeera rice, or quinoa, along with Mango Lassi.

Stovetop Pressure Cooker Method

• Follow the same steps as above. Cook the chickpeas coconut curry on the stovetop pressure cooker for 1 whistle on medium heat.

Stovetop Pot Method

1. Take ½ cup of dried chickpeas, soak overnight, and pressure cook on a stovetop pressure cooker for 3-4 whistles on high heat. Let the pressure release naturally, or use canned chickpeas for this recipe.
2. Heat oil in a pot, add cumin seeds, bay leaf, and let cumins splutter.
3. Then add onions, ginger-garlic paste, and saute until onions for 3-4 minutes or till they turn light brown.
4. Next, add the crushed tomatoes along with the juice or tomato puree and the spices like red chili powder, turmeric powder, garam masala powder, and coriander powder, and cook for 2 minutes.
5. Lastly, add canned or cooked chickpeas, coconut milk, and salt. Stir to combine. If you think the mixture is too thick, add ½ cup of water. Close the lid and cook on medium-low heat for 10 minutes.
6. While the curry is still warm, add in the spinach and fresh lemon juice and mix until spinach has fully wilted.
7. Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.

Serving Suggestions

Serve chickpea curry with

• Indian bread like rotis, parathas, or poori.
• Steamed basmati, jeera rice or quinoa, and Indian cucumber salad or pickle on the side.

How to Store Chickpea Coconut Curry

• Store: You can store leftover chickpea coconut curry in an airtight container for up to 3 days in the refrigerator.
• Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months.
• Reheat: Reheat chickpea curry in a microwave or stovetop until warm, and serve. If it's frozen, defrost first and then reheat.

Variations & Tips

• Vegetables: You can add hearty veggies of your choice, like carrots, sweet potatoes, bell pepper, squash, and green leafy veggies like kale instead of spinach.
• Spices: If you don't have the dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead.
• Coconut Milk: I prefer using full-fat coconut milk for this recipe. You can also use lite coconut milk, but you may not achieve the same results. The sauce may be thinner.
• Deglaze: Ensure to deglaze the bottom of the pot with the juice from the tomatoes. There are chances of onion and ginger garlic bits sticking to the bottom, so gently scrape the pot with some liquid to prevent possible BURN notice.

Frequently Asked Questions

More Chickpea Recipes

• Chickpea Avocado Sandwich
• Chickpea Salad
• Quinoa Chickpea Salad
• Air Fryer Roasted Chickpeas
• Chickpea Spinach Curry
• Beetroot Chickpea Stir Fry
• Chickpeas Biyani

More Vegan Instant Pot Curry Recipes

• Cauliflower Coconut Curry
• Rajma Masala
• Black Eye Pea Curry (Lobia curry)
• Lauki (Bottle gourd) Sabji
• Whole Green Moong dal
• Green Lentil Curry

If you love Lentils & Beans and looking for more Instant Pot Indian recipes? Then here are my 22+ Instant Pot lentils & Beans Recipes you must try.

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