Chickpea Coconut Curry (Instant Pot or Saucepan)
Ingredients
- ¼ cwater or broth
or use 1 tsp oil
- ½onion
chopped
- 4garlic cloves
finely chopped
- 1hot green chili or use mild chili or omit)
,chopped (such as serrano, jalapeno
- 1 tspeach ground cumin
, ground coriander
- 1 tspturmeric
- ¼ tspeach cinnamon
, ground cardamom
- ⅓ tspcayenne or to taste
- ¼ tspgrouond sage or dried oregano
- 1red bell pepper
,chopped or sliced
- 1 tbspminced ginger
- ¾ tspsalt
- 1 cdry uncooked chickpeas)
,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best
- 13.5 ozcan coconut milk
, reserve 2 tbsp for garnishing
- 1 cwater
,depends on curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier
- lemon/lime juice
, cilantro, pepper flakes for garnish
Directions
- 1
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)
- 2
Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).
- 3
Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits
- 4
Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.
- 5
Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.
Chickpea Coconut Curry (Instant Pot or Saucepan)
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About this Recipe
Looking for a hearty, flavorful vegan main course that comes together quickly in your Instant Pot or on the stovetop? This Chickpea Coconut Curry delivers rich, creamy goodness, making it a perfect weeknight dinner that's completely dairy-free, nut-free, soy-free, and tomato-free.
What makes this no tomato chickpea curry truly stand out is its ingenious use of dried chickpeas, which absorb all the aromatic spices like cumin, coriander, and turmeric as they cook, resulting in a deeper, more satisfying flavor and texture. The creamy texture of full-fat coconut milk provides a luxurious base, while a medley of warming spices creates a harmonious and complex profile that sets this vegan coconut curry apart.
Prepare yourself for a comforting bowl bursting with tender chickpeas and sweet red bell pepper, all bathed in a velvety smooth, subtly sweet, and savory coconut milk chickpea curry. The gentle warmth from the hot green chili and cayenne is perfectly balanced by the sweet notes from the onion and bell pepper, offering a harmonious flavor experience with every bite. This naturally gluten-free dish is surprisingly simple to prepare, yet tastes like it simmered all day, providing a truly fulfilling meal.
Customization & Variations
You can easily make this chickpea curry coconut milk recipe your own. For added texture and nutrients, consider stirring in chopped sweet potato or butternut squash along with the chickpeas. If you prefer a milder curry, simply reduce the amount of hot green chili or cayenne, or omit them entirely. You can also experiment with different herbs; while the recipe suggests ground sage or dried oregano, a touch of fenugreek or curry leaves would also be lovely.
This nourishing Instant Pot chickpea coconut curry is ideal for a comforting family dinner or an excellent meal prep option throughout the week. Serve it hot with your favorite fluffy rice, quinoa, or alongside warm flatbread to soak up every last bit of the rich sauce.