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Instant Pot Coconut Chickpea Curry
4.9 from 102 votes

Instant Pot Coconut Chickpea Curry

This Instant Pot Coconut Chickpea Curry features soaked chickpeas cooked with a blend of spices including turmeric, cumin, red chili powder, and garam masala. Onions, garlic, ginger, tomatoes, and green chili form the foundation, while coconut milk added after pressure cooking creates a rich, creamy curry. The recipe includes an optional pot-in-pot method to prepare brown basmati rice simultaneously, making it a complete meal.

Prep Time
5 mins
Cook Time
50 mins
Soaking Time
4 hrs
Total Time
55 mins
Servings: 4
Calories: 358 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Add all the ingredients and spices in the order listed in the instant pot steel insert (exept from the to finish and rice group).
  2. (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.
  3. Close the lid with vent in sealing position. Set the instant pot on bean/chili mode for 30 minutes on high pressure.
  4. 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.
  5. (optional for pot-in-pot rice) Using tongs carefully take out the bowl of brown rice. Then take out the trivet. 
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 358

% 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.