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instant pot chickpea coconut curry
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5 from 3 votes

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.
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:

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

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