This easy and healthy Chickpea Coconut Curry comes together in 20 minutes using an Instant Pot. Made with canned or cooked chickpeas, creamy coconut milk, and aromatic Indian spices, it’s a flavorful vegan and gluten-free dish best enjoyed with basmati rice.
When you think of Indian chickpea recipes, chana masala often steals the spotlight. However, our Instant Pot Chickpea curry with coconut milk is a great option for a quick and easy dinner. Perfect for hectic weeknights with little meal prep.
It is made by cooking chickpeas in a flavorful, rich sauce of coconut milk, spices, and herbs. You can easily customize it by adding hearty vegetables or a protein of your choice.
If you're a fan of coconut-based curries, you'll love my recipes for cauliflower coconut curry, and butternut squash coconut curry. Give them a try!
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Ingredients
- Chickpeas: Chickpeas are the star ingredient here. While I prefer to soak dried chickpeas overnight and pre-cook chickpeas in the Instant Pot pressure cooker, you can also use low-sodium canned chickpeas. Just be sure to drain and rinse them before adding to the recipe.
- Coconut Milk: Coconut milk adds creaminess and richness to this curry. Canned full-fat coconut milk works the best, but you can use homemade coconut milk, too. I prefer the Chaokoh Coconut Milk brand.
- Onion, garlic, and ginger: I used finely chopped red onions, freshly minced garlic, and ginger. You can also use homemade ginger paste and garlic paste.
- Tomato: You can use canned tomato sauce or crushed tomatoes to make the base for this curry. Alternatively, you can use ripened Roma tomatoes and blend them into a puree using a blender.
- Spices: I have used dry spices like turmeric, red chili powder, coriander powder, and garam masala. Whole spices like bay leaf and cumin seeds.
- Leafy Greens: I have used baby spinach at the end. You may also use kale.
Looking for more Vegan Recipes? Explore this collection of over 70+ Vegan Indian Recipes from my blog.
How to Make Chickpea Coconut Curry In Instant Pot
Press SAUTE mode on Instant Pot. Add 1 tablespoon of oil, and once it's hot, add 1 teaspoon cumin seeds, and 1 bay leaf (optional). Allow the cumin seeds to splutter.
Then add 1 medium-sized onion (finely chopped), 1 tablespoon of minced ginger, and garlic. Saute onions for 3-4 minutes or till they turn light brown.
Next, add 1 cup of homemade tomato puree (or canned crushed tomatoes along with the juice), and spices like
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Saute for another 2 minutes.
Note: To make homemade tomato puree, blend two small Roma tomatoes until smooth.
Add 1.5-2 cups of (pre-cooked or canned) chickpeas, 1.5 cups full-fat coconut milk, and salt to taste. Stir well to combine.
If you think the mixture is too thick, add ½ cup of water.
Make sure to Deglaze the bottom of the pot to remove any food bits stuck to it, as this helps to prevent a possible BURN notice.
Seal the lid securely and set the vent to "SEALING". Then, choose the "PRESSURE COOK/MANUAL" setting on high pressure and adjust 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 2-3 cups of baby spinach and 1 tablespoon of fresh lemon juice. Mix until the spinach has fully wilted.
If the curry seems too liquid, don't worry. Simply switch back to SAUTE mode and let it boil for 2-3 minutes, or until it reaches your desired consistency.
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 the Instant Pot. Cook the chickpeas and coconut curry in the stovetop pressure cooker for 1 whistle on medium heat. Let the pressure release naturally.
Stovetop Pot Method
Take ½ cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water.
You can cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a pinch of salt in a traditional stovetop pressure cooker or Instant Pot. Alternatively, you can use canned chickpeas for this recipe.
Stovetop Pressure Cooker: Pressure cook on high heat for 4-5 whistles, followed by natural pressure release.
Instant Pot: Pressure cook on Manual (High Pressure) for 20 minutes with natural pressure release.
Note: The pre-cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.
Heat oil in a pot (or Dutch oven). Add cumin seeds, and bay leaf, and let cumin seeds splutter.
Then, add the onions, minced ginger, and garlic. Saute the onions until they turn light brown.
Then add tomato puree (or crushed tomatoes along with the juice), and spices like turmeric powder, red chili powder, coriander powder, and garam masala. Saute for 2-3 minutes.
Add pre-cooked or canned chickpeas, full-fat coconut milk, and salt. Stir to combine. If you think the mixture is too thick, add ½ cup of water.
Close the lid and simmer the curry on medium-low heat for 10-15 minutes.
While the curry is still warm, add the spinach and fresh lemon juice. Mix until the spinach has fully wilted.
Chickpea curry is ready.
Serving Suggestions
Enjoy Chickpea Curry with
- Indian breads like rotis, naan, parathas, or poori.
- Basmati rice, jeera rice or quinoa, Indian cucumber salad, and pickle on the side for a complete meal.
How to Store Vegan Coconut Chickpea Curry
- Store: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Freeze: Freeze the curry in freezer-safe containers or Ziploc bags for up to 2 months.
- Reheat: Reheat in a microwave or stovetop until warm, and serve. If it's frozen, defrost first and then reheat.
Expert Tips
- Use good-quality, full-fat coconut milk: Choose a good quality, unsweetened, full-fat coconut milk for the best texture and flavor. I do not recommend using light coconut milk, as it will reduce the richness and creaminess of the curry. Also, the sauce may be thinner.
- Simmer the curry: If cooking on the stovetop, simmer the curry on medium-low heat for at least 10-15 minutes to allow the flavors to develop fully.
Variations
- Vegetables: For added nutrition, you can add hearty veggies of your choice, like carrots, sweet potatoes, bell peppers, butternut squash, pumpkin, or green leafy veggies like kale instead of spinach.
- Spices: Don't have the dry spices mentioned in this recipe? No problem, you can replace them with 1 - 1 ½ tablespoons of curry powder instead.
- Other Protein: You can add plant-based proteins like air fried tofu or paneer to this curry.
- Using Bhuna Masala: In this chickpea curry recipe, you can use ¾ cup of bhuna masala (onion tomato masala) in place of the onion, garlic, ginger, and tomato sauce. Add the oil and whole spices. Then add the bhuna masala and saute for about a minute. Then, add the ground spices and follow the same recipe.
Frequently Asked Questions
I wouldn't suggest using dried chickpeas directly in the pressure cooker instead of canned or cooked chickpeas because it would prolong the cooking time, approximately 35-40 minutes in the Instant Pot, and risk overcooking the tomatoes.
Alternatively, you can soak ½ cup of dried chickpeas overnight or for at least 4 hours in hot water, and then cook them on "MANUAL/PRESSURE COOK" mode on high for 15-20 minutes in the Instant Pot to achieve similar results.
Yes! This chickpea coconut curry recipe is Vegan.
More Instant Pot Indian Curry Recipes
Instant Pot Chickpea Coconut Curry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 bay leaf (optional)
- 1 teaspoon cumin (jeera) seeds
- 1 medium onion finely chopped
- 1 tablespoon ginger and garlic minced
- 1 cup tomato puree or crushed tomatoes
- 1 can (15 oz each) chickpeas drain and rinsed (about 1.5-2 cups cooked chickpeas)
- 1 can (13.5 oz) full-fat coconut milk (about 1.5 cups)
- salt to taste
- 1 tablespoon lemon juice
- 2-3 cups baby spinach
Dry Spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add oil, and once it's hot, add cumin seeds, and bay leaf. Allow the cumin seeds to splutter.
- Then add onions, minced ginger, and garlic. Saute onions for 3-4 minutes or till they turn light brown.
- Next, add tomato puree (or crushed tomatoes along with the juice), and spices like turmeric powder, red chili powder, coriander powder, and garam masala. Saute for 2 minutes.Make sure to Deglaze the bottom of the pot to remove any food bits stuck to it, as this helps to prevent a possible BURN notice.
- Add (pre-cooked or canned) chickpeas, full-fat coconut milk, and salt. Stir well to combine.If you think the mixture is too thick, add ½ cup of water.
- Close the lid securely and set the pressure valve to "SEALING". Then, choose the "PRESSURE COOK/MANUAL" setting on high pressure and adjust 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. Mix until the spinach has fully wilted.If the curry seems too liquid, don't worry. Simply switch back to SAUTE mode and let it boil for 2-3 minutes, or until it reaches your desired consistency.
- 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 the Instant Pot. Cook the chickpeas and coconut curry in the stovetop pressure cooker for 1 whistle on medium heat. Let the pressure release naturally.
Stovetop Pot Method:
- Take ½ cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water.You can cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a pinch of salt in a traditional stovetop pressure cooker or Instant Pot. Alternatively, you can use canned chickpeas for this recipe.Stovetop Pressure Cooker: Pressure cook on high heat for 4-5 whistles, followed by natural pressure release.Instant Pot: Pressure cook on Manual (High Pressure) for 20 minutes with natural pressure release.Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.
- Heat oil in a pot (or Dutch oven). Add cumin seeds, and bay leaf, and let cumin seeds splutter.
- Then, add the onions, minced ginger, and garlic. Saute the onions until they turn light brown.
- Then add tomato puree (or crushed tomatoes along with the juice), and spices like turmeric powder, red chili powder, coriander powder, and garam masala. Saute for 2-3 minutes.
- Add pre-cooked or canned chickpeas, full-fat coconut milk, and salt. Stir to combine. If you think the mixture is too thick, add ½ cup of water.
- Close the lid and simmer the curry on medium-low heat for 10-15 minutes.
- While the curry is still warm, add the spinach and fresh lemon juice. Mix until the spinach has fully wilted.
- Chickpea Curry is ready.
Video
Notes
Tips to make the Best Chickpea Curry
-
- Use good-quality full-fat coconut milk: Choose a good quality, unsweetened, full-fat coconut milk for the best texture and flavor. I do not recommend using light coconut milk, as it will reduce the richness and creaminess of the curry. Also, the sauce may be thinner.
- Simmer the curry: If cooking on the stovetop, simmer the curry on medium-low heat for at least 10-15 minutes to allow the flavors to develop fully.
Variations
-
- Vegetables: For added nutrition, you can add hearty veggies of your choice, like carrots, sweet potatoes, bell peppers, butternut squash, pumpkin, or green leafy veggies like kale instead of spinach.
-
- Spices: Don't have the dry spices mentioned in this recipe? No problem, you can replace them with 1 - 1.5 tablespoons of curry powder instead.
-
- Other Protein: You can add plant-based proteins like air fried tofu or paneer to this curry.
-
- Using Bhuna Masala: In this chickpea curry recipe, you can use ¾ cup of Bhuna Masala (onion tomato masala) in place of the onion, garlic, ginger, and tomato sauce. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then, add the ground spices and follow the same recipe.
Nutrition
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Lisa
This was delicious;made in the Instant Pot. Next time I will add some fresh chilies in with the onion but terrific as written, thank you for sharing.
Anonymous
This was so subtle in flavour and amazing. Thanks!
Bhavana Patil
Thank you so much for your feedback, glad you liked it.
indu
Thank you, i stumbled upon your website when i was looking for chickpea coconut curry in instapot. I must say the best chickpea curry i have ever made. Thanks so much for your time. I will sure try more of your recipes.
Bhavana Patil
Hello Indu, this is the kind of feedback I work hard for. Glad you loved it, do share your feedback on other recipes you try, have a great day 😊
Keith Hekman
Overall recipie is good but it needs salt.
Bhavana Patil
Thank you Keith. Salt is individual preference, you can adjust according to your preference.
Mother of dragons
Made this for dinner tonight and let my 3yo and 8yo do most of the work. They loved making this. It was very easy and we had all ingredients on hand! It tastes great and the perfect lent Friday meal since it’s meatless and vegan! Will be sharing this link with friends. Thanks!
Bhavana Patil
Hi, I am so glad you liked the recipe, thank you so much for sharing your feedback.
Evelyn
I used chickpeas I had cooked from dry; added celery. It was WONDERFUL; everyone loved it!
Evelyn
And we added fresh lime juice and chopped cilantro at the end.
Bhavana Patil
Thats so good to know you liked the recipe Evelyn.
l
Look forward to try this! I would like to do it with dry chickpeas as well and am wondering how long would I need to cook for? Thanks !
Julie
Decided to make this at 1:00 a.m. All ingredients were in the cupboard already. Recipe was quick to assemble and absolutely delicious!! I'm diabetic so i didn't have rice, just the curry. It is absolutely stellar!! Thank you so much for sharing this delicious and healthy recipe!!!
Bhavana Patil
Hi Julie, I am so glad you tried and liked the recipe. Thank you so much for sharing your feedback.
Rachael Ga
Made this a couple days ago, exactly as written-except added red curry paste and smoked paprika. It was soooooo good. And it is still good days later. It will be in my food prep rotation for sure. Thank you for sharing.
Bhavana Patil
Thanks a ton, Rachael, for trying out the recipe and sharing such positive feedback 😊 Glad to see you liked it, do try other recipes on the blog, and let me know how it turns up, have a good day 😊
Barb
So yummy! I didn't have spinach or pureed tomatoes, diced small cherry-type tomatoes instead. Was delicious over quinoa, topped with fresh cilantro. I will definitely make this recipe again.
Bhavana Patil
Hi Barb, Thank you so much for your feedback, glad you like this chickpea curry.
Patty
EXCELLENT recipe!!! Added 2small zucchini & 1lg. Sweet potato. Used full fat coconut milk. Will DEFINITELY be making again & again!!!
Bhavana Patil
That's awesome Patty, thanks for sharing your feedback.
Ruth Cooper
This was delicious! Made it for friends, and everyone loved it!
Bhavana Patil
Hi Ruth, glad you & your friends liked the recipe, you may also add butternut squash or sweet potatoes to this recipe. Have a nice day.
Leslie boyle-milroy
This curry was delicious! Thank you so much!
Bhavana Patil
Thank you Leslie, glad you liked the recipe, you may also add butternut squash or sweet potatoes in this recipe
Anonymous
yummy