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Chickpea Coconut Curry mde of coconut milk and chickpeas served in a bowl garnished with chilli flakes and cilantro with a side of lemon
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4.97 from 26 votes

Instant Pot Chickpea Coconut Curry

Chickpea Coconut Curry is super flavorful, hearty, healthy and easy to make in just under 30 minutes for busy weeknights.
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
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 380kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250ml

Dry Spices:

Instructions

Instant Pot Method:

  • Press SAUTE mode on Instant Pot. Next, add oil to the POT. Once the 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.
    step to saute onions collage
  • Next, add the crushed tomatoes along with the juice or tomato puree, red chili powder, turmeric powder, garam masala powder, coriander powder, and cook for 2 minutes.
    Ensure to Deglaze the bottom of the pot to remove any stuck bits.
    step to cook tomatoes with spices collage
  • Add canned or cooked chickpeas, coconut milk, and salt. Stir well.
    If you think the mixture is too thick, add ½ cup of water.
    step add cooked chickpeas coconut collage
  • Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the 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 the spinach and fresh lemon juice and mix until spinach has fully wilted.
    Don't worry if the curry is 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, 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.
  • Heat oil in a pot, Once the 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 chili 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 the mixture is too thick then add ½ 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 hot with Basmati rice or quinoa.

Video

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 don't have dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead.
  • You can skip tomatoes in this coconut chickpea curry 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 scrape 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

Calories: 380kcal | Carbohydrates: 30g | Protein: 10g | Fat: 27g | Saturated Fat: 21g | Sodium: 33mg | Potassium: 934mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3076IU | Vitamin C: 21.9mg | Calcium: 138mg | Iron: 7.3mg