Instant Pot Coconut Chickpea Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
50 mins
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Soaking Time
4 hrs
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Total Time
55 mins
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Servings
4
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Calories
358 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Coconut Chickpea Curry
Description
The Instant Pot Coconut Chickpea Curry combines soaked chickpeas with aromatic spices and aromatics such as cumin seeds, green chili, onion, garlic, ginger, and chopped tomato. Pressure cooking the chickpeas with spices softens them and infuses the curry with deep flavor. After cooking, canned coconut milk is stirred in and the curry is simmered to thicken and enrich the sauce, resulting in a creamy consistency typical of coconut-based Indian curries.
The recipe includes a convenient pot-in-pot method to cook brown basmati rice alongside the curry, using the Instant Pot's trivet, allowing simultaneous preparation of the curry and rice. This technique saves time and delivers a cohesive meal.
Finishing with fresh chopped cilantro adds brightness to the dish. The curry can be enjoyed on its own or served with the accompanying brown rice, making it suitable for lunch or dinner.
Notes suggest adjusting the type and amount of chili pepper to taste, adding greens like spinach or kale for extra nutrition, and options for using canned chickpeas to reduce prep time. The curry stores well in the refrigerator for up to five days and freezes up to three months, providing flexibility for meal planning.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka 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 soaked in water for 4 hours or overnight, aka Chole or Garbanzo beans
- 1 1/2 cup water
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon Kashmiri red chili powder mild or paprika, adjust to taste
- 1 teaspoon cumin powder aka Jeera powder
- 1 teaspoon garam masala
- 1 teaspoon salt
To finish
- 1 cup coconut milk canned
- cilantro chopped, to garnish, leaves
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.
Notes
- Adjust green chili type and amount to control heat level according to your preference.
- Adding greens such as spinach or kale can increase the nutritional value of the curry.
- Store leftovers in the refrigerator for 4-5 days or freeze in airtight containers for up to 3 months.
- Canned chickpeas can be substituted for soaked chickpeas; reduce water and pressure cook time accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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