Instant Pot Chickpea Coconut Curry

Chickpea Coconut Curry made of coconut milk and chickpeas served in a bowl garnished with chilli flakes and cilantro with a side of lemon

4.95 from 37 votes

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

Cook Time 10

Total Time 20

Servings

Calories 380kcal

Author Bhavana Patil

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.
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

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