Instant Pot Chickpea Coconut Curry
Ingredients
- 1 tablespoon olive oil
- 1 bay leaf)
(optional
- 1 teaspoon cumin seeds
jeera
- 1 medium onion
finely chopped
- 1 tablespoon ginger and garlic
minced
- 1 cup tomato puree
or crushed tomatoes
- 1 can chickpeas)
15 oz each
- 1 can full-fat coconut milk)
13.5 oz
- to tastesalt
- 1 tablespoon lemon juice
- 2-3 cups baby spinach
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
Directions
- 1
Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
- 2
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.
- 3
Take 1/2 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.
Instant Pot Chickpea Coconut Curry
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Ratings & Reviews
Based on 38 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful, hearty, and healthy meal that fits perfectly into your busy weeknight schedule? This Instant Pot Chickpea Coconut Curry delivers authentic, comforting flavors in under 30 minutes, making it an ideal choice when time is short but you don't want to compromise on taste.
This Instant Pot Chickpea Coconut Curry truly shines because of the clever use of pressure cooking, which melds all the spices and ingredients into a rich, cohesive dish quickly. The aromatic foundation built with cumin seeds, onion, ginger, and garlic sets the stage for a curry that tastes like it simmered for hours, not minutes. It’s a game-changer for getting a wholesome, satisfying dinner on the table with minimal fuss.
Prepare for a spoonful of pure comfort. You’ll experience tender chickpeas swimming in a creamy, subtly sweet coconut milk base, brightened by a hint of lemon juice and the earthy warmth of turmeric, red chili, garam masala, and coriander powders. The baby spinach wilts perfectly into the curry, adding a touch of freshness and vibrant color to the rich sauce. This dish offers a lovely balance of creamy and spicy, with each bite a delicious journey of flavor that feels both indulgent and wonderfully wholesome. It's designed to be effortlessly delicious, even for beginner home cooks.
Customizing this Instant Pot Chickpea Coconut Curry is simple. While the recipe is fantastic as is, you can easily adjust the red chilli powder to your preferred spice level, adding more for extra heat or less for a milder curry. If you don't have fresh ginger and garlic, a good quality pre-minced jarred version can work in a pinch. The bay leaf is optional, but it adds another layer of subtle aromatic depth if you have one on hand. You can also vary the greens, though baby spinach wilts beautifully and quickly into the hot curry.
This vibrant chickpea coconut curry is a complete and satisfying meal on its own, perfect for any weeknight dinner. Its robust flavors also make it a wonderful centerpiece for a casual meal with friends, promising warmth and satisfaction.