• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Indian Veggie Delight logo

  • Home
  • Recipes
    • Kids Lunch Box
    • Instant Pot
    • Air Fryer
    • Rice & Grains
    • Lentil & Beans
    • Millet
    • Vegan
    • Keto/Low Carb Recipes
  • Instant Pot
  • Kids Lunch Box
  • Subscribe
  • About
    • About Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Kids Lunch Box
  • About
×

Home » Recipes » Curry

Chickpea Coconut Curry - Instant Pot & Stovetop

Mar 4, 2023. by Bhavana Patil. 16 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Jump to Video

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.

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.

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.

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.

Chickpea coconut Curry ingredients
  • 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.

step to saute onion and ginger garlic collage

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.

step to add chickpeas, coconut milk collage

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.

step to cook the curry and add spinach collage

Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.

chickpea spinach curry in the dutch oven

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.

step to saute onions collage

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.

step to cook tomatoes with spices collage

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.

step add cooked chickpeas coconut collage

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.

step to add baby spinach and lemon juice and cook till the leaves wilt collage

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.

chickpea coconut curry in instant pot insert with a wooden spoon full of curry

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.
vegan chickpeas curry with white basmati rice on a white plate

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 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. 
chickpea coconut curry served in a white bowl garnished with coriander leaves and rice and lime edge on the side

Frequently Asked Questions

Can I use dried chickpeas instead of canned chickpeas?

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.

Is Chickpea coconut curry vegan?

Yes! This chickpea coconut curry recipe is Vegan.

How long does this vegan chickpea coconut curry last?

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.

Can I freeze this chickpea coconut curry recipe?

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.

Which brand of coconut milk is best for Curry?

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)
  • Lauki (Bottle gourd) Sabji
  • Whole Green Moong dal
  • Green Lentil Curry
chickpea coconut curry served in a white bowl garnished with coriander leaves and rice and lime edge on the side

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!

Tried this recipe?Don’t forget to give a ★ rating below
Chickpea Coconut Curry mde of coconut milk and chickpeas served in a bowl garnished with chilli flakes and cilantro with a side of lemon

Instant Pot Chickpea Coconut Curry

Bhavana Patil
Chickpea Coconut Curry is super flavorful, hearty, healthy and easy to make in just under 30 minutes for busy weeknights.
4.97 from 32 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 380
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

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.
    step to saute onions collage
  • 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.
    step to cook tomatoes with spices collage
  • 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.
    step add cooked chickpeas coconut collage
  • 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.
    chickpea coconut curry in instant pot insert with a wooden spoon full of curry

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.
    step to saute onion and ginger garlic collage
  • 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.
    step to add chickpeas, coconut milk collage
  • 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.
    step to cook the curry and add spinach collage
  • Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.

Video

Notes

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

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

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 10gFat: 27gSaturated Fat: 21gSodium: 33mgPotassium: 934mgFiber: 8gSugar: 6gVitamin A: 3076IUVitamin C: 21.9mgCalcium: 138mgIron: 7.3mg
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
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

More 40+ Delicious Curry Recipes

  • black chickpeas curry (punjabi kala chana) served in a bowl garnish with coriander leaves and spoon in the bowl with cucumber and jeera rice on the side
    Kala Chana Recipe (Black Chickpeas Curry)
  • indian broccoli potato stir fry served in a bowl with lime edge on the side
    Broccoli Potato Stir Fry (Broccoli Aloo Sabzi)
  • potato moringa leaves stir fry (aloo moringa) served in a white bowl with roti and salad on the side
    Potato Moringa Leaves Stir Fry (Aloo Moringa)
  • instant pot indian curry recipes collection
    Instant Pot Indian Curry Recipes
1.8K shares

Reader Interactions

Comments

  1. Anonymous says

    December 14, 2020 at 9:47 pm

    5 stars
    yummy

    Reply
  2. Leslie boyle-milroy says

    October 20, 2021 at 2:52 pm

    5 stars
    This curry was delicious! Thank you so much!

    Reply
    • Bhavana Patil says

      October 21, 2021 at 7:48 am

      Thank you Leslie, glad you liked the recipe, you may also add butternut squash or sweet potatoes in this recipe

      Reply
  3. Ruth Cooper says

    January 12, 2022 at 9:47 pm

    5 stars
    This was delicious! Made it for friends, and everyone loved it!

    Reply
    • Bhavana Patil says

      January 13, 2022 at 11:06 am

      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.

      Reply
  4. Patty says

    April 16, 2022 at 7:45 pm

    5 stars
    EXCELLENT recipe!!! Added 2small zucchini & 1lg. Sweet potato. Used full fat coconut milk. Will DEFINITELY be making again & again!!!

    Reply
    • Bhavana Patil says

      April 18, 2022 at 10:03 am

      That's awesome Patty, thanks for sharing your feedback.

      Reply
  5. Barb says

    August 17, 2022 at 10:24 pm

    5 stars
    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.

    Reply
    • Bhavana Patil says

      August 18, 2022 at 7:30 am

      Hi Barb, Thank you so much for your feedback, glad you like this chickpea curry.

      Reply
  6. Rachael Ga says

    September 07, 2022 at 3:07 pm

    5 stars
    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.

    Reply
    • Bhavana Patil says

      September 07, 2022 at 6:36 pm

      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 😊

      Reply
  7. Julie says

    October 21, 2022 at 10:48 pm

    5 stars
    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!!!

    Reply
    • Bhavana Patil says

      November 01, 2022 at 1:56 pm

      Hi Julie, I am so glad you tried and liked the recipe. Thank you so much for sharing your feedback.

      Reply
  8. Evelyn says

    October 29, 2022 at 3:33 pm

    5 stars
    I used chickpeas I had cooked from dry; added celery. It was WONDERFUL; everyone loved it!

    Reply
    • Evelyn says

      October 29, 2022 at 3:34 pm

      And we added fresh lime juice and chopped cilantro at the end.

      Reply
    • Bhavana Patil says

      November 01, 2022 at 2:03 pm

      Thats so good to know you liked the recipe Evelyn.

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

Popular Posts

  • bisi bele bath served in a white bowl topped with tempering and raita on side along with some boondi
    Instant Pot Bisibelebath
  • Creamy Avocado Pasta served in a bowl
    The Best Avocado Pasta
  • spiced cajun potatoes with mayonnaise dressing on top and garnished with cilantro
    Barbeque Nation Style Cajun Potatoes
  • 75 plus Healthy indian Kids Lunch Box Recipes collage
    Healthy Kids Lunch Box Recipes
  • Stuffed Cheesy Garlic Bread sliced into sticks
    Dominos Style Stuffed Cheesy Garlic Bread (Stuffed Garlic Bread Recipe)
  • instant pot lauki ki sabzi served in a white bowl garnished with coriander leaves and lemon wedge on side
    Lauki Ki Sabzi (Bottle Gourd Curry)

Don’t miss a new recipe

  • About Me
  • PRIVACY POLICY

Copyright © 2023 Indian Veggie Delight on the Seasoned Pro Theme