If you’re looking for a quick, nutritious, and flavorful meal, Instant Pot Coconut Chickpea Curry is the perfect choice. This dish is creamy, aromatic, and packed with protein and fiber, making it both comforting and nourishing. Plus, it’s incredibly easy to make using an Instant Pot, cutting down on cooking time while maximizing flavor.
Whether you’re a seasoned home cook or a beginner, this recipe is foolproof. The combination of chickpeas, coconut milk, and bold spices creates a well-balanced dish that pairs beautifully with rice, naan, or even quinoa. It’s also a great make-ahead meal that tastes even better the next day.
Ingredients for Instant Pot Coconut Chickpea Curry
Main Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tbsp olive oil or coconut oil
Spices and Seasonings:
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp paprika (for mild heat) or 1/2 tsp cayenne (for extra heat)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon (optional, for depth of flavor)
- 1 tbsp curry powder
- 1 tsp sugar or maple syrup (optional, to balance acidity)
Optional Additions:
- 1 cup spinach or kale (for added greens)
- 1/2 cup diced bell peppers or carrots
- 1/2 cup coconut cream (for extra richness)
- Fresh cilantro and lime juice for garnish
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Set your Instant Pot to Sauté mode and heat the oil.
- Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Stir in the onion, garlic, and ginger, and sauté for 2–3 minutes until the onions turn translucent.
- Add the spices (coriander, turmeric, garam masala, paprika, cinnamon, curry powder, salt, and pepper) and stir for 30 seconds to toast the spices.
Step 2: Pressure Cook the Curry
- Add the diced tomatoes and stir well, scraping any browned bits from the bottom.
- Pour in the chickpeas and coconut milk, stirring to combine.
- Cancel Sauté mode, secure the lid, and set the Instant Pot to Pressure Cook (Manual) for 5 minutes.
- Once done, allow a 5-minute natural release, then carefully perform a quick release.
Step 3: Final Touches
- Open the lid and stir in any optional veggies, such as spinach or bell peppers.
- Set to Sauté mode again for 2–3 minutes to slightly thicken the curry.
- Taste and adjust seasoning as needed, adding sugar or maple syrup for balance.
- Garnish with fresh cilantro and a squeeze of lime juice.
Tips for Perfect Coconut Chickpea Curry
- Use full-fat coconut milk for a richer texture.
- Toast the spices before adding liquids to enhance their flavor.
- Adjust consistency by adding more coconut milk or broth if needed.
- For extra protein, add cubed tofu or paneer.
- If using dried chickpeas, soak them overnight and cook for 35 minutes on high pressure.
Serving Suggestions
- Serve over steamed basmati rice or fluffy quinoa.
- Pair with warm naan or roti for a complete meal.
- Top with crushed cashews or toasted coconut flakes for extra texture.
- Add a dollop of yogurt for a cooling contrast.
Variations to Try
1. Spicy Coconut Chickpea Curry
Increase cayenne to 1 tsp and add 1 diced jalapeño while sautéing onions.
2. Creamy Tomato-Based Version
Use 1/2 cup tomato purée in place of diced tomatoes for a thicker texture.
3. Thai-Inspired Coconut Chickpea Curry
Replace garam masala with Thai red curry paste (2 tbsp) and add 1 tbsp soy sauce.
4. Protein-Packed Version
Stir in 1 cup cooked lentils or shredded chicken for extra protein.
Storage and Meal Prep Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm on the stovetop or in the microwave, adding a splash of water if needed.
Final Thoughts
Instant Pot Coconut Chickpea Curry is a game-changer for busy home cooks. It’s easy, nutritious, and incredibly flavorful, making it a staple in any meal rotation. Whether you enjoy it as a quick weeknight dinner or meal-prep staple, this dish will never disappoint. Try it today and let the warm, comforting flavors speak for themselves!
Instant Pot Coconut Chickpea Curry
Description
This Instant Pot Coconut Chickpea Curry is a creamy, flavorful, and protein-packed dish perfect for busy weeknights. Made with tender chickpeas, rich coconut milk, and a blend of aromatic spices, this one-pot meal is vegan, gluten-free, and incredibly satisfying. Ready in under 30 minutes, it pairs beautifully with rice or naan for a comforting meal.
Ingredients
For the Base:
For the Spices:
For the Curry:
Instructions
Sauté Aromatics
- Turn the Instant Pot to "Sauté" mode and heat the olive oil. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onion and sauté until soft and translucent, about 3 minutes. Stir in garlic and ginger, cooking for another 1 minute until fragrant.
Add Tomatoes & Spices
- Add the diced tomato and tomato paste, stirring to combine. Mix in the turmeric, coriander, garam masala, paprika, red pepper flakes, and salt. Cook for 2-3 minutes until the tomatoes break down and the mixture becomes fragrant.
Cook the Chickpeas
- Add the chickpeas, coconut milk, vegetable broth, and bell peppers. Stir well to combine. Cancel "Sauté" mode and close the Instant Pot lid. Set to "Pressure Cook" on HIGH for 5 minutes.
Natural Release & Finish
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure. Stir in the spinach and lemon juice, letting the residual heat wilt the spinach. Taste and adjust seasoning as needed.
Serve & Garnish
- Ladle into bowls and garnish with fresh cilantro. Serve with rice, quinoa, or warm naan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 411.61kcal
- % Daily Value *
- Total Fat 27.96g44%
- Saturated Fat 19.53g98%
- Sodium 764.84mg32%
- Potassium 613.38mg18%
- Total Carbohydrate 35.25g12%
- Dietary Fiber 8.95g36%
- Sugars 7.78g
- Protein 10.93g22%
- Vitamin A 57.8 IU
- Vitamin C 34.9 mg
- Calcium 97.34 mg
- Iron 5.77 mg
- Vitamin E 1.6 IU
- Vitamin K 12.05 mcg
- Thiamin 0.09 mg
- Riboflavin 0.06 mg
- Niacin 1.43 mg
- Vitamin B6 0.31 mg
- Folate 85.84 mcg
- Phosphorus 222.22 mg
- Magnesium 91.52 mg
- Zinc 1.53 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of water if needed.
- Variations: Swap chickpeas with lentils, add diced potatoes for extra heartiness, or throw in some coconut sugar for a slight sweetness.
- Spice Level: Adjust heat by increasing or decreasing red pepper flakes.
