Instant Pot Coconut Chickpea Curry
User Reviews
4.9
102 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Soaking Time
4 hrs
-
Total Time
55 mins
-
Servings
4
-
Calories
358 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Coconut Chickpea Curry
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Instant Pot Coconut Chickpea Curry is a creamy vegan curry, perfect for those busy weekdays. Made with staple pantry ingredients, this one-pot meal with pot-in-pot brown rice will make up for a perfect wholesome meal.
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Ingredients
- 1 tablespoon oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper slit into two*
- 1 cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 3/4 cup tomato chopped
- 1 cup Chickpeas (Chole/Garbanzo beans) soaked in water for 4 hours or overnight
- 1 1/2 cup water
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder mild or paprika, adjust to taste
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon garam masala
- 1 teaspoon salt
To finish
- 1 cup coconut milk canned
- cilantro leaves chopped, to garnish
For pot-in-pot Brown Rice
- 1 cup brown Basmati rice
- 1 1/4 cup water
Instructions
- Add all the ingredients and spices in the order listed in the instant pot steel insert (exept from the to finish and rice group).
- (optional for pot-in-pot rice) Place the trivet. In a bowl, add ingredients for brown rice and place it on top of the trivet.
- Close the lid with vent in sealing position. Set the instant pot on bean/chili mode for 30 minutes on high pressure.
- When the instant pot beeps, let the pressure release naturally. If it is not released completely in 20 minutes, release the pressure manually and open the lid.
- (optional for pot-in-pot rice) Using tongs carefully take out the bowl of brown rice. Then take out the trivet.
- Add the coconut milk and stir well. Set the instant pot on saute mode and let the curry simmer for about 7-8 minutes. This will thicken the curry and give it a wonderful creamy consistency.
- Garnish with chopped cilantro and serve over rice.
Equipments used:
Notes
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Adding Greens: Make this curry even more nutritious by adding fresh greens like spinach or kale leaves.
- Storing: You can also store this curry in the refrigerator for 4-5 days. You can also freeze this chickpea curry by storing it in air-tight containers up to 3 months.
- Canned Chickpeas: If you are in a hurry, you use canned chickpeas. No soaking is required. Add about 3 cups of canned chickpeas (about two 14oz cans). Add only 1 cup water for cooking. Pressure cook for 8 minutes. For pot-in-pot rice, use white basmati rice as the cooking time matches with canned chickpeas.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Sodium
71mg
(3%)
Potassium
714mg
(20%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
414IU
(8%)
Vitamin C
11mg
(12%)
Calcium
84mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Sodium | 71mg | 3% |
| Potassium | 714mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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