This Chickpea Coconut Curry is a super flavorful, hearty, healthy curry prepared with chickpeas, coconut milk & a few Indian spices in a stovetop or Instant pot pressure cooker. It can be prepared in just under 20 minutes and is great for a busy weeknight dinner. Vegan, nut-free, and gluten-free.
Chickpea Coconut Curry is a popular dish from South Asia, made by cooking chickpeas in a flavorful, rich sauce of coconut milk, spices, and herbs. You can easily customize it with the addition of hearty vegetables or a protein of your choice.
Serve this dish with bread or rice along with a salad to make it a complete meal.
If you are looking for a comforting and hearty meal for busy weekday lunch or dinner, chickpea coconut curry is the perfect dish to satisfy your cravings.
Today I prepared this chickpea coconut curry dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.
Jump to:
- Health Benefits of Chickpeas
- Why You'll Love this Instant Pot Chickpea Coconut Milk Curry
- Ingredients for Chickpea Curry Recipe
- How to Make Chickpea Coconut Curry
- Stovetop Pressure Cooker Method
- Serving Suggestions
- How to Store Vegan Coconut Chickpea Curry
- Tips to Make the Best Chickpea Curry
- Variations
- Frequently Asked Questions
- More Chickpea Recipes
- More Vegan Instant Pot Curry Recipes
- Instant Pot Chickpea Coconut Curry
Health Benefits of Chickpeas
- Chickpeas are rich in several vitamins and minerals and contain moderate calories.
- High in fiber, which can help to promote digestion.
- Rich in plant-based protein
- It can help to lower cholesterol.
Why You'll Love this Instant Pot Chickpea Coconut Milk Curry
- Ready in under 20 minutes.
- Packed with flavor.
- Easy to make if you have cooked or canned chickpeas.
- Wholesome, healthy, and protein-packed curry.
- Great for busy weekday lunch or dinner.
- Vegan, Vegetarian, and Gluten-free.
Ingredients for Chickpea Curry Recipe
You need only the below ingredients to make a creamy chickpea coconut milk curry recipe at home.
- Chickpeas: Chickpeas are the star ingredient here. 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: Coconut milk adds creaminess and richness to this curry. canned full-fat coconut milk works the best as it contains the creamiest flavors. I prefer Chaokoh Coconut Milk brand.
- Onion, garlic, and ginger: I have used finely chopped red onions and minced garlic, and ginger.
- Tomato: You can use canned tomato sauce or crushed tomatoes to make the base for this curry. Or you can also use 2 medium ripened 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.
- Lemon Juice: Use freshly squeezed lemon or lime juice for the best flavor.
- Leafy Greens: I have used baby spinach in the end. You may also use kale.
How to Make Chickpea Coconut Curry
Stovetop Pot Method
Take ½ cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water.
Pressure cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). OR 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 30 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 cumins splutter.
Then add onions, and ginger-garlic paste. Saute until onions turn light brown for 3-4 minutes.
Then add tomato puree (or crushed tomatoes along with the juice), and spices like red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2-3 minutes.
Add canned or cooked 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 in the spinach and fresh lemon juice and mix until the spinach has fully wilted.
Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.
Instant Pot Method
Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
Then add onions, minced ginger-garlic, and saute until 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 red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2 minutes.
Ensure to Deglaze the bottom of the pot to remove any stuck food bits to prevent possible BURN notice.
Add canned or cooked 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 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.
Serving Suggestions
Serve Chickpea Curry with
- Indian bread like rotis, naan, parathas, or poori.
- Basmati rice, jeera rice or quinoa, and Indian cucumber salad or pickle on the side.
How to Store Vegan Coconut Chickpea 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.
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: Simmer the curry on low heat for 10-15 minutes to allow the flavors to develop fully.
- Adjust the seasoning: Taste the curry and adjust the seasoning as per your personal preference.
- Deglaze: When cooking in Instant Pot, Ensure to deglaze the bottom of the pot with the juice from the tomatoes. There are chances of onion, ginger, and garlic bits sticking to the bottom, so gently scrape the pot with some liquid to prevent possible BURN notice.
Variations
- Vegetables: You can add hearty veggies of your choice, like carrots, sweet potatoes, bell pepper, butternut squash, and green leafy veggies like kale instead of spinach for added nutrition.
- 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.
- Other Protein: You can also add other plant-based proteins like sauteed tofu or paneer to this curry.
- Using Bhuna Masala: You can use ¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, ginger, garlic, and tomato sauce, in this chickpea coconut curry recipe. 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 would not recommend adding directly dried chickpeas instead of canned/cooked chickpeas in the pressure cooker because it would take a longer time to cook, i.e., about 35-40 minutes in the Instant Pot, and drastically overcook the tomatoes.
Instead, you can soak ½ cup of dried chickpeas overnight or at least 4 hours in hot water and Cook on "MANUAL/PRESSURE COOK" on high for 15 minutes in the Instant Pot to get the same results.
Yes! This chickpea coconut curry recipe is Vegan.
This curry will keep well in the fridge for up to 3 days in an air-tight container. Reheat it on the stovetop or microwave.
You sure can! Separate it into freezer containers with some rice and pop them in your freezer for a quick and easy meal. Just add some fresh cilantro/coriander leaves before serving.
I personally like Chaokoh, Thai Kitchen Organic, Aroy-D, and 365 Everyday Value Organic Coconut Milk brands.
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)
- Whole Green Moong dal
- Green Lentil Curry
- Palak Paneer
- Potato Eggplant Curry
- Aloo Gobi
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.
If you’ve tried this chickpea coconut milk curry recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest 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 rinsed and drained (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 garam masala powder
- 1 teaspoon coriander powder
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
- Then add onions, minced ginger-garlic, and saute until 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 red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2 minutes.Ensure to Deglaze the bottom of the pot to remove any stuck food bits to prevent possible BURN notice.
- Add canned or cooked 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 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.
- Chickpea Coconut Curry is ready, serve hot with basmati rice or quinoa.
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. Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.
Stovetop Pot Method:
- Take ½ cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water.Pressure cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). OR 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 30 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, add cumin seeds, bay leaf, and let cumins splutter.
- Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
- Then add tomato puree (or crushed tomatoes along with the juice), and spices like red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2-3 minutes.
- Add canned or cooked 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 in the spinach and fresh lemon juice and mix until the spinach has fully wilted.
- Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.
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: Simmer the curry on low heat for 10-15 minutes to allow the flavors to fully develop.
- Adjust the seasoning: Taste the curry and adjust the seasoning as per your personal preference.
- Deglaze: When cooking in Instant Pot, Ensure to deglaze the bottom of the pot with the juice from the tomatoes. There are chances of onion, ginger, and garlic bits sticking to the bottom, so gently scrape the pot with some liquid to prevent possible BURN notice.
Variations
- Vegetables: You can add hearty veggies of your choice, like carrots, sweet potatoes, bell pepper, butternut squash, and green leafy veggies like kale instead of spinach for added nutrition.
- 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.
- Other Protein: You can also add other plant-based proteins like sauteed tofu or paneer to this curry.
- Using Bhuna Masala: You can use ¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, ginger, garlic, and tomato sauce, in this chickpea coconut curry recipe. 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.
Anonymous says
yummy
Leslie boyle-milroy says
This curry was delicious! Thank you so much!
Bhavana Patil says
Thank you Leslie, glad you liked the recipe, you may also add butternut squash or sweet potatoes in this recipe
Ruth Cooper says
This was delicious! Made it for friends, and everyone loved it!
Bhavana Patil says
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.
Patty says
EXCELLENT recipe!!! Added 2small zucchini & 1lg. Sweet potato. Used full fat coconut milk. Will DEFINITELY be making again & again!!!
Bhavana Patil says
That's awesome Patty, thanks for sharing your feedback.
Barb says
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 says
Hi Barb, Thank you so much for your feedback, glad you like this chickpea curry.
Rachael Ga says
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 says
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 😊
Julie says
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 says
Hi Julie, I am so glad you tried and liked the recipe. Thank you so much for sharing your feedback.
Evelyn says
I used chickpeas I had cooked from dry; added celery. It was WONDERFUL; everyone loved it!
Evelyn says
And we added fresh lime juice and chopped cilantro at the end.
Bhavana Patil says
Thats so good to know you liked the recipe Evelyn.
Mother of dragons says
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 says
Hi, I am so glad you liked the recipe, thank you so much for sharing your feedback.
Keith Hekman says
Overall recipie is good but it needs salt.
Bhavana Patil says
Thank you Keith. Salt is individual preference, you can adjust according to your preference.
indu says
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 says
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 😊
Anonymous says
This was so subtle in flavour and amazing. Thanks!
Bhavana Patil says
Thank you so much for your feedback, glad you liked it.