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Instant Pot Chickpea Curry
4.8 from 372 votes

Instant Pot Chickpea Curry

This Instant Pot Chickpea Curry blends chickpeas with a range of vegetables like bell pepper, okra, kale, and corn, cooked in a sauce seasoned with curry powder, garlic, and onion. The pressure cooking method produces tender vegetables and chickpeas melded in a flavorful sauce. The addition of lime juice and cilantro at the end adds freshness to the mildly spiced curry, which can be served over rice for a filling, hearty meal.

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

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

    Cup of Yum
  1. Preheat the Instant Pot by selecting Sauté.
  2. 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. 
  3. 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.
  4. Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 119

% 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.