Instant Pot Chickpea Curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
119 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chickpea Curry
Description
Instant Pot Chickpea Curry is a one-pot dish that combines chickpeas, diced tomato, and an assortment of fresh and frozen vegetables such as bell pepper, okra, kale, and corn to enrich the texture and flavor. The curry powder along with sautéed onion, bell pepper, and garlic create a warm, aromatic base for the curry. The dish is cooked under pressure in an Instant Pot, allowing the flavors to intensify quickly and ingredients to become tender without prolonged simmering.
After cooking, lime juice is added to brighten the dish, and cilantro leaves provide a fresh herbal note. The curry offers a balance of savory, mildly spiced flavors with a hint of sweetness from the maple syrup, complemented by the diverse textures of the vegetables and chickpeas.
Serve this curry hot over cooked rice, making it a filling meal suitable for vegetarian diets. The recipe also suggests that rice can be cooked simultaneously in the Instant Pot for convenience.
Ingredients
- 2 tablespoons olive oil
- 1 onion , diced
- 1 bell pepper diced, small green
- 2 garlic minced, large cloves
- 1 tablespoon curry powder
- 2 (15-ounce) cans chickpeas , rinsed and drained
- 1 (14.5 ounce) can tomato with juice, crushed or diced
- 1 cup corn frozen
- 1 cup okra sliced
- 1 cup kale packed leaves
- 1 cup vegetable broth
- 1 tablespoon maple syrup
- 1 teaspoons salt fine sea salt
- 1/4 teaspoon black pepper freshly ground
- lime juice of 1
- 2 tablespoons cilantro leaves
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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