Warm, richly spiced, and built for a satisfying meal, Chickpea Coconut Curry (Instant Pot or Saucepan) is a vegan, vegetarian Gluten-free, Indian Fusion, Vegan main course made with water or broth, onion, and garlic cloves in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Indian Fusion, Vegan

Ingredients

  • 1/4 cup water or broth (or use 1 tsp oil)
  • 1/2 onion (chopped)
  • 4 garlic cloves (finely chopped)
  • 1 hot green chili (,chopped (such as serrano, jalapeno) or use mild chili or omit)
  • 1 tsp each ground cumin, (, ground coriander)
  • 1 tsp turmeric
  • 1/4 tsp each cinnamon (, ground cardamom)
  • 1/3 tsp cayenne or to taste
  • 1/4 tsp grouond sage or dried oregano
  • 1 red bell pepper (,chopped or sliced)
  • 1 tbsp minced ginger
  • 3/4 tsp salt
  • 1 cup dry uncooked chickpeas (,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best))
  • 13.5 oz can coconut milk (, reserve 2 tbsp for garnishing)
  • 1 cups water (,depends on curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier)
  • lemon/lime juice (, cilantro, pepper flakes for garnish)

Method

  1. Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)
  2. Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).
  3. Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits
  4. Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.
  5. Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.