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Chickpea Coconut Curry (Instant Pot or Saucepan)
4.9 from 165 votes

Chickpea Coconut Curry (Instant Pot or Saucepan)

This Chickpea Coconut Curry uses soaked chickpeas simmered with spices like cumin, turmeric, cinnamon, cayenne, and sage, combined with coconut milk and bell pepper to create a creamy, warmly spiced curry. The recipe adapts for either Instant Pot or stovetop cooking, allowing for flexible texture and consistency. The curry offers a balanced blend of heat and earthiness, with tender chickpeas and a subtle coconut richness.

Prep Time
10 mins
Cook Time
45 mins
Soak time
1 hr
Total Time
55 mins
Servings: 4
Calories: 286 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 286

% 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.