Chickpea Coconut Curry (Instant Pot & Stove Top)

This Vegan Chickpea Coconut Curry is super flavorful ,hearty ,healthy and easy to make in instant pot pressure cooker or stove top just under 30 minutes for busy weeknights.

LOOKING FOR MORE CHICKPEA RECIPES? Chole/Chickpeas Biyani ,Beetroot Chickpea Stir Fry ,Chole Paratha

CAN I USE DRIED CHICKPEAS INSTEAD OF CANNED CHICKPEAS?

I would not recommend adding dried chickpeas in place of canned because it would take longer time to cook ie about 35-40 minutes in the Instant Pot and drastically overcook the tomatoes.

Instead you can soak 3/4 cup of dried chickpeas overnight or atleast 4 hours in hot water and Cook on “MANUAL/PRESSURE COOK” on high for 15 minutes in the Instant Pot to get same results.

CAN I FREEZE CHICKPEA COCONUT CURRY?

You sure can! Separate it in to 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.

IS CHICKPEA COCONUT CURRY VEGAN?

Yes! this chickpea coconut curry is Vegan.

VARIATIONS:

• You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash and green leafy veggies like kale instead of spinach.
• If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
• You can skip tomatoes in this recipe as well .

TIPS:

Make sure 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 scraping the pot with some liquid to prevent possible BURN notice.

HOW TO MAKE CHICKPEA COCONUT CURRY IN INSTANT POT STEP BY STEP

Press SAUTE mode on Instant Pot. Add oil in to the POT.Once oil is hot 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.

Next add the crushed tomatoes along with the juice or tomato puree and the spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder and cook for 2 minutes.

Make sure to Deglaze the bottom of the pot to remove any stuck bits.

Lastly add canned or cooked chickpeas ,coconut milk and salt.Stir well.If you think mixture is too thick add 1/2 cup of water to this.

Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes.Once the pot beeps ,do a 5 minute NATURAL PRESSURE RELEASE(NPR) and then release the remaining pressure manually.

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

Dont worry if the curry is too liquid consistency.Just turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get desired consistency.

Pressure Cooker Chickpea Coconut Curry is ready, serve with hot with Basmati rice ,Jeera Rice or quinoa.

HOW TO MAKE THIS RECIPE ON STOVE TOP POT?

1. Take 3/4 cup of dried chickpeas soak overnight and pressure cook on a stove top pressure cooker for 2 whistles on high heat.Let the pressure release naturally or Use canned chickpeas for this recipe.
2. Heat oil in a pot ,Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
3. Then add onions ,ginger garlic paste and saute until onions turn light brown for 3-4 minutes.
4. Next add the crushed tomatoes along with the juice or tomato puree and the spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder and cook for 2 minutes.
5. Lastly add canned or cooked chickpeas ,coconut milk and salt.Stir well.If you think mixture is too thick add 1/2 cup of water to this.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 with hot with Basmati rice or quinoa.

MORE VEGAN INSTANT POT RECIPES TO TRY

Rajma Masala

Black Eye Pea Curry(Lobia curry)

Lauki(Bottle gourd) Sabji

Whole green moong dal

Green Lentil Soup 

CHICKPEA COCONUT CURRY RECIPE CARD

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Chickpea Coconut curry

Chickpea Coconut Curry is super flavorful ,hearty ,healthy and easy to make in just under 30 minutes for busy weeknights.This recipe is Vegan ,Vegetarian and gluten-free.

5 from 2 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: chickpeas, chickpeas curry, coconut chickpea curry, curry, garbanzo beans, gluten-free, High Protein, indian, Indian Vegetarian Curry Recipes, instant pot, spinach, vegetarian, Vegetarian One-Pot Meals

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 380kcal

Author: bhavana

Ingredients

Measuring cup used 1 cup = 250ml

• 1 tablespoon coconut oil
• 1 bay leaf (optional)
• 1 teaspoon cumin (jeera) seeds
• 1 medium onion,finely chopped
• 1 tablespoon ginger garlic paste
• 1 can (14.5 oz) tomatoes, crushed (about 1.5 cups)
• 1 can (15 oz each) chickpeas ,rinsed and drained (about 1.5-2 cups cooked chickpeas)
• 1 can (14 oz) coconut milk (about 1.5 cups)
• salt to taste
• 1 tablespoon lemon juice
• 2-3 cups baby spinach

Dry Spices:

• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder

Instructions

INSTANT POT METHOD:

• Press SAUTE mode on Instant Pot. Add oil in to the POT.Once oil is hot 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.
• Next add the crushed tomatoes along with the juice or tomato puree and the spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder and cook for 2 minutes.Make sure to Deglaze the bottom of the pot to remove any stuck bits.
• Lastly add canned or cooked chickpeas ,coconut milk and salt.Stir well.If you think mixture is too thick add 1/2 cup of water to this.
• Close the lid on the pot, and turn pressure valve to SEALING position.
• Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes.Once the pot beeps ,do a 5 minute NATURAL PRESSURE RELEASE(NPR) and then release the remaining pressure manually.
• While the curry is still warm, add in the spinach and fresh lemon juice and mix until spinach has fully wilted. Dont worry if the curry is too liquid consistency.Just turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get desired consistency.
• Chickpea Coconut Curry is ready, serve with hot with Basmati rice or quinoa.

STOVE TOP PRESSURE COOKER METHOD:

• Follow the same steps as above. Cook the chickpeas coconut curry on stovetop pressure cooker for 1 whistle on medium heat heat.Chickpea Coconut Curry is ready, serve with hot with Basmati rice or quinoa.

STOVE TOP POT METHOD:

• Take 3/4 cup of dried chickpeas soak overnight and pressure cook on a stove top pressure cooker for 2 whistles on high heat.Let the pressure release naturally or Use canned chickpeas for this recipe.
• Heat oil in a pot ,Once oil is hot 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.
• Next add the crushed tomatoes along with the juice or tomato puree and the spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder and cook for 2 minutes.
• Lastly add canned or cooked chickpeas ,coconut milk and salt.Stir well.If you think mixture is too thick add 1/2 cup of water to this.Close the lid and cook on medium-low heat for 10 minutes.
• While the curry is still warm, add in the spinach and fresh lemon juice and mix until spinach has fully wilted
• Chickpea Coconut Curry is ready, serve with hot with Basmati rice or quinoa.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

VARIATIONS:

• You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash and green leafy veggies like kale instead of spinach.
• If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
• You can skip tomatoes in this recipe as well .

TIPS:

• Make sure 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 scraping the pot with some liquid to prevent possible BURN notice.

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts

Chickpea Coconut curry

Amount Per Serving

Calories 380 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 21g131%

Sodium 33mg1%

Potassium 934mg27%

Carbohydrates 30g10%

Fiber 8g33%

Sugar 6g7%

Protein 10g20%

Vitamin A 3076IU62%

Vitamin C 21.9mg27%

Calcium 138mg14%

Iron 7.3mg41%

* Percent Daily Values are based on a 2000 calorie diet.

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