Chickpea Coconut Curry (Instant Pot or Saucepan)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Soak time
1 hr
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Total Time
55 mins
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Servings
4
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Calories
286 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Chickpea Coconut Curry (Instant Pot or Saucepan)
Description
Chickpea Coconut Curry includes soaked chickpeas cooked alongside aromatics such as onion, garlic, and green chili, with ground spices including cumin, turmeric, cinnamon, cayenne, and sage. Red bell pepper and fresh ginger contribute sweetness and warmth, while coconut milk adds creaminess to the curry base. The Instant Pot method shortens cooking time and develops a creamy texture by pressure cooking the soaked chickpeas for 40-45 minutes. Alternatively, stovetop methods vary depending on chickpea type, with adjustments for cooking times and water amounts. The final dish offers a tender chickpea texture in a savory, spiced coconut sauce. Optional additions like lemon or lime juice can enhance brightness. The curry can be thickened by mashing chickpeas or blending part of it, with spinach folded in optionally. This versatile preparation can be adapted to include other beans and spices, accommodating different preferences.
Ingredients
- 1/4 cup water or use 1 tsp oil, or broth
- 1/2 onion chopped
- 4 garlic finely chopped, cloves
- 1 green chili chopped (such as serrano, jalapeno) or use mild chili or omit, hot
- 1 tsp ground cumin ground coriander, each
- 1 tsp Turmeric
- 1/4 tsp cinnamon ground cardamom
- 1/3 tsp cayenne powder or to taste
- 1/4 tsp sage ground or dried oregano
- 1 red bell pepper ,chopped or sliced
- 1 tbsp ginger minced
- 3/4 tsp salt
- 1 cup chickpeas soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best, dry uncooked
- 13.5 oz coconut milk reserve 2 tbsp for garnishing, can
- 1 cups water ,depends on curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier
- lemon juice cilantro, pepper flakes for garnish, or lime juice
Instructions
- 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)
- 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).
- 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
- 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.
- 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.
Notes
- Soak dry chickpeas overnight or at least 4 hours for best results.
- Adjust water quantity to reach preferred curry consistency.
- When using canned chickpeas, reduce added water and cooking time accordingly.
- Alternative stovetop method for dried chickpeas requires longer cooking and partial covering.
- Beans like brown chickpeas, black eyed peas, kidney beans, or white beans can be substituted with adjusted cooking times.
- Add tomatoes along with chickpeas for a variation.
- Pressure cook times aim for soft chickpeas for a creamy texture; shorten if a firmer bite is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 10.5g | 21% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 522mg | 22% |
| Potassium | 555mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 43.3mg | 48% |
| Calcium | 66mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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