Chickpea Coconut Curry in InstantPot

Jump to Recipe

Delicious creamy Chickpea Coconut Curry is so easy and packed with healthy ingredients like turmeric and spinach. Plus it’s made in the pressure cooker or InstantPot.

It’s suitable for vegans, Glutenfree and plant based dinners. One of my weekly comforting go-to meals.

This Chickpea Coconut Curry recipe has all the staple Indian curry ingredients like ginger, garlic and Garam Masala powder. You will love how incredibly tasty this curry is. As always, you can adjust the spice level according to your tolerance. 

I kept it vegan and gluten-free. It is protein rich since we are using chickpeas.  Adding coconut milk will make it super creamy. Adding spinach towards the end helps keep it nutrients and certainly raises the health quotient.

As we gear up for fall/ winter season, I’ve got some really delicious recipes coming up on the blog so keep an eye out for them. I like to use most of the pantry staples in the ingredients.

It’s a good idea to stock up on essentials like different beans, spices and coconut milk as most of these items have long shelf life.  With few different variations, you can create new meals routinely. I am sure you will love these easy to make yet flavorful and nourishing recipes.

Chickpea Coconut Curry-InstantPot

One note about Garam Masala Powder:– It is basically a staple Indian spice / seasoning blend. Instead of buying several spices separately,  you can just get the ground blended spice mix. I highly recommend buying a good brand of garam masala.

Store it in the freezer so it can last longer without loosing flavors.  For most of my recipes,  I use this Laxmi Brand Garam Masala Powder (affiliate link).  You can use whatever brand you have handy. The flavors do vary slightly with each one!

InstantPot is my favorite kitchen appliance which is perfect for making all sorts of curries. It is great for throwing everything in and locking in as much flavor as possible. Plus it cuts down on clean up as most things can be done in one pot and is so easy to use!

An easy vegan Chickpea Coconut Curry recipe that will satisfy everyone in your family. This Instant Pot friendly recipe is delicious, creamy , little spicy and so satisfying.

This curry freezes well and makes excellent lunch option when re-heated. Let’s make it together for dinner tonight.

Course: Main Course
Servings: 4 people
Ingredients:
1 Tablespoons olive oil
1 Tsp Cumin Seeds
1 Tsp Turmeric Powder
1 small yellow onion, diced
1 Tablespoon minced fresh ginger
2 cloves garlic, minced
1 can (14 oz) coconut milk
2 cans (15.5 oz each) chickpeas, rinsed and drained
2 cups of baby spinach
1 can crushed tomatoes ( I prefer Muir Glen Organic Fire Roasted*)
1 Tablespoon Garam Masala Powder*
1/2 teaspoon red pepper powder ( adjust per spice tolerance)
1/2 teaspoons Himalayan Pink Salt*
2 Tablespoons fresh lime juice

Directions:
1) Using the sauté function on the Instant Pot, heat 1 Tablespoon of olive oil. when oil feels hot, add cumin seeds.
2) Add the chopped onions and cook, stirring frequently, until softened (3-4 minutes).
3) Add the minced ginger and garlic, stirring until fragrant, about 1 -2 minutes.
4) To the pot, add the crushed tomatoes, garam masala powder, red pepper powder, and salt. Stir to combine. Add in rinsed and drained chickpeas
5) Turn off the sauté function on the Instant Pot and close the lid. Make sure the venting valve is set to “seal.”
6) Cook on manual pressure for 3 minutes. When it beeps after done, wait5 minute on warm timer. Then release leftover pressure.
7) Open the lid. Press the sauté function on the Instant Pot. Add the coconut milk to the curry mixture and mix well.
8) While the mixture is still warm, add in the spinach, turmeric powder and fresh lime juice.
9) Sauté, stirring frequently, until the spinach is just wilted. Serve immediately.

Chickpea Coconut Curry-InstantPot

This Chickpea Coconut Curry pairs well with rice and roti or bread. If you like Indian food,  do check out some easy to prepare and healthy recipes on the blog. The round up of Easy InstantPot Indian Recipes will give you several options to make for dinner.

♥We would love to hear your feedback . Do let us know how you like this Chickpea Coconut Curry by leaving a comment and rating it so other readers know it too.

And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!

Want to save it for later? Check our Pinterest Board for more recipe ideas and creations.  Pin this recipe for later use.

Chickpea Coconut Curry-InstantPot -ProfusionCurry

*SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS AND WE WILL RECEIVE A SMALL COMMISSION ( at no extra cost to you) IF YOU MAKE A PURCHASE AFTER CLICKING ON OUR LINK. THANK YOU FOR SUPPORTING OUR WORK HERE AT PROFUSIONCURRY !

Chickpea Coconut Curry-InstantPot

Chickpea Coconut Curry-InstantPot
4.67 from 3 votes
Print

Chicakpea Coconut Curry-InstantPot

An easy vegan recipe that will satisfy everyone in your family. Instant Pot friendly recipe that is creamy with touch of spicy and so satisafying!

Course dinner, Main Course
Cuisine Indian
Keyword curry, GlutenFree, Indian, Instantpot, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Prajakta @ ProfusionCurry

Ingredients

  • 1 Tablespoons olive oil
  • 1 small yellow onion diced
  • 1 Tablespoon minced fresh ginger
  • 2 cloves garlic minced
  • 1 can 14 oz coconut milk
  • 2 cans 15.5 oz each chickpeas, rinsed and drained
  • 2 cups of baby spinach
  • 1 can crushed tomatoes I prefer Muir Glen Organic Fire Roasted*
  • 1 Tablespoon Garam Masala Powder*
  • 1/2 teaspoon red pepper powder adjust per spice tolerance
  • 1/2 teaspoons pink salt
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Turmeric Powder

Instructions

  1. Using the sauté function on the Instant Pot, heat 1 Tablespoon of olive oil. when oil feels hot, add cumin seeds.
  2. Add the chopped onions and cook, stirring frequently, until softened (3-4 minutes).
  3. Add the minced ginger and garlic, stirring until fragrant, about 1 -2 minutes.
  4. To the pot, add the crushed tomatoes, garam masala powder, red pepper powder, and salt. Stir to combine. Add in rinsed and drained chickpeas.
  5. Turn off the sauté function on the Instant Pot and close the lid. Make sure the venting valve is set to “seal.”
  6. Cook on manual pressure for 3 minutes. When it beeps after done, wait5 minute on warm timer. Then release leftover pressure.
  7. Open the lid. Press the sauté function on the Instant Pot. Add the coconut milk to the curry mixture and mix well.
  8. While the mixture is still warm, add in the spinach, turmeric powder and fresh lime juice.
  9. Sauté, stirring frequently, until the spinach is just wilted. Serve immediately.

Sharing is caring!

5 thoughts on “Chickpea Coconut Curry in InstantPot”

  1. 4 stars

    4 stars
    I just wanted to say this was absolutely amazing! Cooked the chickpeas for 5 minutes after soaking for 24 hours. Other then that I followed the recipe. Just delicious, thank you!!!

    Reply
  2. 5 stars
    Easy and had a lot of flavor. Was not sure which size can of tomatoes and felt like there was not enough liquid for the Instant Pot so used (2) 14.5 oz can tomatoes. I will put this into my recipe box and make for a cold winter night. Thank you for recipe!

    Reply

Leave a Comment