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4.9 from 102 votes

Instant Pot Coconut Chickpea Curry

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.

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

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

    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

  • 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

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

% 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.