Easy Zucchini Chickpea Curry made in the Instant Pot! Hearty, vegan, gluten-free and gets done in 30 minutes!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 medium zucchini (390 grams, sliced in half lengthwise then diced into 1-inch half moon pieces)
  • 2 medium tomatoes (230 grams, pureed)
  • 1 tablespoon tomato paste
  • 1 tablespoon oil (15 ml, I used avocado oil)
  • 1/2 teaspoon cumin seeds
  • 1 medium onion (162 grams, finely chopped)
  • 1 inch ginger (chopped)
  • 2 large garlic cloves (chopped)
  • 1 green chili (chopped)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon kashmiri red chili powder
  • 3/4 teaspoon salt (or to taste)
  • 15.5 oz can chickpeas (or use 1.5 cups cooked chickpeas, drained and rinsed)
  • 1 cup water (8 oz)
  • 1 teaspoon kasuri methi (dried fenugreek leaves, crushed)
  • 1 tablespoon chopped cilantro
  • small half lime (juice of)

Method

  1. Before you start, cut each zucchini lengthwise in half and then dice each half into 1-inch half moon pieces. Also using a blender puree the tomatoes along with 1 tablespoon tomato paste and set aside. Press the saute button on the Instant Pot. Once it displays hot, add the cumin seeds and let them splutter.
  2. Then add the onion, ginger, garlic and green chili and cook for 3 minutes until softened.
  3. Then add the pureed tomatoes and tomato paste mixture and stir. Add the spices- coriander, cumin, paprika, turmeric, kashmiri red chili powder and also add the salt and mix.
  4. Stir and then add the diced zucchini and canned chickpeas (drained and rinsed). Add a cup of water and mix until everything is well combined.
  5. Close the lid and press the manual or pressure cook button. Cook on high pressure for 1 minute with the pressure valve in the sealing position. Quick release the pressure by manually moving the pressure valve from the sealing to the venting position.
  6. Open the lid and then add kasuri methi and cilantro. You can also add more water here if you prefer more liquid in the curry.
  7. Squeeze some lime juice and serve zucchini chickpea curry with rice or any grain of choice.

Stove-top instructions

  1. To make the curry on stove-top, heat oil in a pan on medium heat. Add cumin seeds and them sizzle. Then add the onions, ginger, garlic and chili and cook for 3 minutes. Add pureed tomatoes and tomato paste mixture and cook for 3-4 minutes, then add the spices and salt and cook for 1 more minutes. Add the zucchini and chickpeas along with water. Cover and cook for around 10 minutes until zucchini is cooked yet holds it's shape. Add kasuri methi, cilantro and squeeze some lime juice. You may add more water as needed here since water evaporates when cooking on stove-top. Serve warm with rice.

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.