Instant Pot Chickpea Curry
Instant Pot Chickpea Curry is an incredibly delicious Indian-inspired meal. Tender chickpeas and spinach are coated in a rich, creamy curry that has so many layers of flavour. Serve it with rice or naan for an easy vegan dinner.
Servings: 4
Calories: 460kcal
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced can sub 1 teaspoon garlic powder and add with spices
- 1 tablespoon grated fresh ginger or store-bought ginger paste
- ¼ cup water
- 15-oz can full-fat coconut milk can sub light coconut milk
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon kosher salt plus more to taste after cooking
- ½ teaspoon ground turmeric
- 30 oz canned chickpeas, drained and rinsed
- 3 tablespoons tomato paste
- 4 large handfuls fresh baby spinach can sub 2 cups frozen chopped spinach
For serving
- basmati rice
- naan
- chopped fresh cilantro
- lemon yogurt sauce highly recommend! Make it with vegan yogurt, if needed.
Instructions
- Turn on the Sauté function on the Instant Pot. Once the screen says “Hot”, melt the coconut oil, then add the diced onion. Cook until the onion is softened and fragrant, about 3-5 minutes. Add the minced garlic and grated ginger, then turn off the Sauté function and continue to sauté in the residual heat for 30 seconds, stirring continuously.
- Pour in the water and deglaze the bottom of the pot (using a flat-bottomed turner, scrape up any bits of food stuck to the bottom of the insert). This is important to prevent a burn warning.
- Add the can of coconut milk, then sprinkle in the curry powder, garam masala, kosher salt and turmeric. Add the chickpeas in an even layer, then add the tomato paste on top. If you’re using frozen spinach, add it now. Do not stir.
- Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take 10-15 minutes to come to pressure. At the end of cooking time, allow for a 5-minute natural release (NPR), then quick release the remaining pressure.
- Open the lid and mix the curry until all ingredients are well combined. Stir in the baby spinach, then set the lid askew on the pot for a few minutes until the spinach is wilted.
- Taste and season with additional salt if needed, then serve with basmati rice and/or naan, chopped fresh cilantro and yogurt sauce. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- Double batch: double all ingredients, no change to cook time.
- Freezing: this curry freezes and reheats beautifully. Transfer individual or family-size servings to airtight storage containers, leaving at least a half inch of space at the top to allow for expansion. Cool completely before closing the lid and freeze for up to 3 months.
- Thawing: thaw in the refrigerator overnight or use the defrost function on your microwave.
- Reheating: reheat in a saucepan over medium heat, stirring occasionally for even heating. Add a splash more broth or water if you find the curry is getting too thick for your liking. Be sure it reaches a temperature of 165°F for food safety reasons.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Nutrition estimate is for curry only.
- Adapted from my stovetop Chickpea Spinach Curry.
Nutrition
Calories: 460kcal | Carbohydrates: 39g | Protein: 14g | Fat: 31g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 928mg | Potassium: 746mg | Fiber: 11g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 7mg
