Instant Pot Chickpea Coconut Curry makes easy delicious dinner packed with everyday pantry ingredients. You will love this soul satisfying one pot Wholesome meal .
This recipe shows you how to make this creamy vegan curry in the electric pressure cooker like Instant Pot or on the stove top. This 20 minute , easy recipe is perfect for busy weeknight dinners as well as lunches and meal prep.
This chickpea coconut curry is vegan and gluten-free. It provides hearty plant based protein for meat-less dinners. This is one of my favorite easy vegetarian dinner curry similar to Indian Jackfruit Curry, Thai Massaman Curry as well as Pumpkin Peanut Curry.
Vegan Chickpea Curry With Coconut Milk
This Chickpea Coconut Curry recipe has all the staple Indian curry ingredients like ginger, garlic and Garam Masala powder. It also has super food ingredients like turmeric and spinach.
You will love how incredibly flavorful this curry is. As always, you can adjust the spice level according to your tolerance.
Chickpeas or Garbanzo beans are pantry staple ingredients. Adding coconut milk will make it super creamy. Adding spinach towards the end helps keep it nutrients and certainly raises the health quotient. You can use fresh or frozen spinach.
Making Curries from Pantry Staple Ingredients
As we gear up for fall/ winter season, I have got some really delicious recipes on the blog so keep checking them out frequently. You will love these easy recipes that are also Budget friendly and full of pantry 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 easy new meals routinely. I am sure you will love these flavorful and nourishing recipes.
Garam Masala Powder
Garam Masala is 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.
Easy Instant Pot Curry Recipes
Instant Pot 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!
We highlight family friendly and easy recipes that most busy families are happy to cook at home. Here are some of our popular curry recipes:
- Instant Pot Sprouts Curry
- Instant Pot Aloo Matar -Potato and Peas Curry
- Instant Pot Rajma Masala - Kidney Beans Curry
- Punjabi Kadhi
- Instant Pot Thai Red Curry
- Instant Pot Thai Green Curry
- Instant Pot Black Eyed Peas and Coconut Curry
STORAGE and MEAL PREP
This 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. You can double the recipe and freeze it for later it. I like to store it in individual portion containers for easy defrosting.
Serving Ideas
Similar to most Indian curries, this curry pairs well with just plain white or brown basmati rice. You can also make easy Cilantro Lime Rice which adds extra deliciousness.
Typically people eat the curries with bread, roti, naan or paratha. Quinoa, couscous or cauliflower rice also work well.
For that classic Indian dinner , cut some raw onions and cucumbers to serve as an accompaniments along with lemon wedges.
A curry, rice, roti and pickle like Carrot Ginger Pickle or Green Chili Pickle is a heavenly and soul satisfying Indian food experience.
You can also serve it over simple salad for easy nourishing buddha bowl. If you are looking to cut out grains, it can be eaten as is as well.
Ingredients:
Exact measurements are listed in the recipe card towards the end. This is what goes into making this delicious curry.
Canned Goods : Chickpeas or garbanzo beans, coconut milk and tomatoes
Fresh Produce : Spinach, onion, ginger and garlic and lime or lemon juice
Herbs and Spices : Cumin seeds, turmeric powder, red pepper powder, garam masala,
Oil ( you can use any cooking oil, I prefer coconut oil or olive oil ) and salt
Instant Pot Chickpea Coconut Curry
- Using the sauté function on the Instant Pot, heat 1 Tablespoon of oil. Add cumin seeds and let them sizzle.
Add the chopped onions, sprinkle some salt and cook, stirring frequently, until softened (3-4 minutes).
Add the minced ginger and garlic, stirring until fragrant, about 1 -2 minutes. - To the pot, add the crushed tomatoes, garam masala powder, red pepper powder and salt. Stir to combine. Add in rinsed and drained chickpeas and water.
- Turn off the sauté function on the Instant Pot and close the lid. Make sure the venting valve is set to “seal.”
Cook on manual pressure for 3 minutes. When it is done, wait 5 minute on warm timer. Then release leftover pressure. - Open the lid. Press the sauté function on the Instant Pot. Add the coconut milk, spinach and turmeric powder to the curry mixture and mix well. Cook for 1-2 extra minutes until the spinach is just wilted..
Cancel Sauté. - Serve immediately with rice and other accompaniments. Enjoy.
How To Make - Stove Top Instructions
- Warm up the oil in heavy bottom Dutch Oven or Sauce Pan. Sauté cumin seeds, onions, garlic and ginger for 2-3 minutes.
- Add crushed tomatoes, garam masala powder and red pepper powder. Sauté till fragrant ( 2-3 minutes)
- Add rinsed chickpeas and water. Mix well. Let the curry come to boil , reduce the heat, cover and let it cook for 5-8 minutes.
- Open the lid. Add coconut milk, turmeric powder and spinach. Continue to stir and simmer for 5 additional minutes.
- Turn off the heat. Add lime or lemon juice. Serve warm with your favorite accompaniments. Enjoy !
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.
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!!
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★ If you make this Instant Pot Chickpea Curry Recipe do let us know how you like it by ★ star rating it and leaving a comment below.
📖 Recipe
Instant Pot Chickpea Coconut Curry
Ingredients
- 1 Tablespoon coconut oil or Olive oil
- 1 small yellow onion diced
- 1 Tablespoon minced ginger
- 2 cloves minced garlic
- 1 14 oz. can coconut milk
- 2 15 oz. cans chickpeas, rinsed and drained
- 2 cups baby spinach
- 1 14 oz. can Crushed tomatoes I prefer Muir Glen Organic Fire Roasted or use 3 medium red tomatoes chopped
- ½ cup water - add more if needed
- ½ teaspoon cumin seeds
- 1 teaspoon Garam Masala Powder
- ½ teaspoon red pepper powder adjust per spice tolerance
- ½ teaspoon Turmeric Powder
- 1 Tablespoon fresh lime or lemon juice
- ½ teaspoon salt - adjust per taste
Instructions
Instant Pot Instructions:
- Using the sauté function on the Instant Pot, heat 1 Tablespoon of oil. Add cumin seeds and let them sizzle.
- Add the chopped onions, sprinkle some salt and cook, stirring frequently, until softened (3-4 minutes).
- Add the minced ginger and garlic, stirring until fragrant, about 1 -2 minutes.
- To the pot, add the crushed tomatoes, garam masala powder, red pepper powder and salt. Stir to combine. Add in rinsed and drained chickpeas and water.
- Turn off the sauté function on the Instant Pot and close the lid. Make sure the venting valve is set to “seal.”
- Cook on manual pressure for 3 minutes. When it is done, wait 5 minute on warm timer. Then release leftover pressure.
- Open the lid. Press the sauté function on the Instant Pot. Add the coconut milk, spinach and turmeric powder to the curry mixture and mix well. Cook for 1-2 extra minutes until the spinach is just wilted.
- Cancel Sauté. Serve immediately with rice and other accompaniments. Enjoy.
Stove Top Instructions :
- In a sauté pan , warm up the oil and sauté cumin seeds, onions, garlic and ginger for 2- 3 minutes.
- Add crushed tomatoes, garam masala powder and red pepper powder. Sauté till fragrant ( 2-3 minutes)
- Add rinsed chickpeas and water. Mix well. Let the curry come to boil , reduce the heat, cover and let it cook for 5-8 minutes.
- Open the lid. Add coconut milk, turmeric powder and spinach. Continue to stir and simmer for 5 additional minutes.
- Turn off the heat. Add lime or lemon juice. Serve warm with your favorite accompaniments. Enjoy !
NB
This is a delicious and easy recipe! I add some extra chopped veggies, to boost the veggie content. This is a favourite in our house! Thank you!
Angie
This is my new all time favorite meal! I’ve made it 3 times now. It’s perfect for a chilly day when I can just pull some out of the freezer. LOVE THIS!!
J9
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!
admin
Thank you for trying the recipe. Glad you liked it.
Mandy
My family really enjoyed this, thank you for a great recipe!
Robert
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!!!
admin
Thank you so much for your comment . So glad you liked it