Easy and healthy Chickpea Coconut Curry made in an Instant Pot in just 20 minutes. Perfect for busy weeknight dinner.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 4
- Category: Main Course, Side Dish
- Cuisine: Indian
Ingredients
- 1 tablespoon olive oil
- 1 bay leaf ((optional))
- 1 teaspoon cumin (jeera) seeds
- 1 medium onion (finely chopped)
- 1 tablespoon ginger and garlic (minced)
- 1 cup tomato puree (or crushed tomatoes)
- 1 can (15 oz each) chickpeas (drain and rinsed (about 1.5-2 cups cooked chickpeas))
- 1 can (13.5 oz) full-fat coconut milk ((about 1.5 cups))
- salt (to taste)
- 1 tablespoon lemon juice
- 2-3 cups baby spinach
Dry Spices:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Method
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add oil, and once it's hot, add cumin seeds, and bay leaf. Allow the cumin seeds to splutter.
- Then add onions, minced ginger, and garlic. Saute onions for 3-4 minutes or till they turn light brown.
- Next, add tomato puree (or crushed tomatoes along with the juice), and spices like turmeric powder, red chili powder, coriander powder, and garam masala. Saute for 2 minutes. Make sure to Deglaze the bottom of the pot to remove any food bits stuck to it, as this helps to prevent a possible BURN notice.
- Add (pre-cooked or canned) chickpeas, full-fat coconut milk, and salt. Stir well to combine. If you think the mixture is too thick, add ½ cup of water.
- Close the lid securely and set the pressure valve to "SEALING". Then, choose the " PRESSURE COOK/MANUAL " setting on high pressure and adjust the cooking time to 3 minutes. When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.
- While the curry is still warm, add the baby spinach and fresh lemon juice. Mix until the spinach has fully wilted. If the curry seems too liquid, don't worry. Simply switch back to SAUTE mode and let it boil for 2-3 minutes, or until it reaches your desired consistency.
- Chickpea Coconut Milk Curry is ready. Serve hot with basmati rice, jeera rice, or quinoa, along with mango lassi.
Stovetop Pressure Cooker Method:
- Follow the same steps as the Instant Pot. Cook the chickpeas and coconut curry in the stovetop pressure cooker for 1 whistle on medium heat. Let the pressure release naturally.
Stovetop Pot Method:
- Take 1/2 cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water. You can cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a pinch of salt in a traditional stovetop pressure cooker or Instant Pot. Alternatively, you can use canned chickpeas for this recipe. Stovetop Pressure Cooker: Pressure cook on high heat for 4-5 whistles, followed by natural pressure release. Instant Pot: Pressure cook on Manual (High Pressure) for 20 minutes with natural pressure release. Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.
- Heat oil in a pot (or Dutch oven). Add cumin seeds, and bay leaf, and let cumin seeds splutter.
- Then, add the onions, minced ginger, and garlic. Saute the onions until they turn light brown.
- Then add tomato puree (or crushed tomatoes along with the juice), and spices like turmeric powder, red chili powder, coriander powder, and garam masala. Saute for 2-3 minutes.
- Add pre-cooked or canned chickpeas, full-fat coconut milk, and salt. Stir to combine. If you think the mixture is too thick, add ½ cup of water.
- Close the lid and simmer the curry on medium-low heat for 10-15 minutes.
- While the curry is still warm, add the spinach and fresh lemon juice. Mix until the spinach has fully wilted.
- Chickpea Curry is ready.
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.