Instant Pot Chickpea Curry

Name: Instant Pot Chickpea Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 onion; 1 small green bell pepper; 2 large garlic cloves; 1 tablespoon curry powder; 2 (15-ounce) cans chickpeas; 1 (14.5 ounce) can crushed or diced tomatoes; 1 cup frozen corn; 1 cup sliced okra; 1 cup packed kale leaves; 1 cup vegetable broth; 1 tablespoon maple syrup; 1 teaspoons fine sea salt; 1/4 teaspoon freshly ground black pepper; Juice of 1 lime; 2 tablespoons cilantro leaves

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4.8

372 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6
Calories
119 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Chickpea Curry

Dana Benson

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This Vegan Chickpea Curry make a fast vegetarian dinner, especially when cooked in an electric pressure cooker like the Instant Pot.

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Ingredients

Servings

2 tablespoons olive oil
1 onion , diced
1 small green bell pepper , diced
2 large garlic cloves , minced
1 tablespoon curry powder
2 (15-ounce) cans chickpeas , rinsed and drained
1 (14.5 ounce) can crushed or diced tomatoes (with juice)
1 cup frozen corn
1 cup sliced okra
1 cup packed kale leaves
1 cup vegetable broth
1 tablespoon maple syrup
1 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
2 tablespoons cilantro leaves

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Instructions

Preheat the Instant Pot by selecting Sauté.
Once hot, add the oil and onion and stir. Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more.
Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and maple syrup. Stir and secure the lid, moving the steam release valve to Sealing.
Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
Once cooking is complete, let the pressure naturally release for 10 minutes. When the screen reads LO:10, you can move the steam release valve to Venting to release any remaining pressure.
When the floating valve in the lid drops, it's safe to remove the lid. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
Top with cilantro leaves and serve over cooked rice. (By the way, you can cook a bowl of rice at the SAME TIME in your Instant Pot with this recipe, using pot-in-pot cooking.)

Nutrition Information

Show Details

Calories 119kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 5g (8%) Sodium 560mg (23%) Potassium 398mg (11%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1490IU (30%) Vitamin C 44mg (49%) Calcium 68mg (7%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 119 kcal

% Daily Value*

Calories	119kcal	6%
Carbohydrates	18g	6%
Protein	2g	4%
Fat	5g	8%
Sodium	560mg	23%
Potassium	398mg	8%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	1490IU	30%
Vitamin C	44mg	49%
Calcium	68mg	7%
Iron	1.5mg	8%