Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 121  C
Servings: 4
Best Season: All Seasons
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:
  • 1 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp ginger (grated)
  • 1 medium tomato (diced)
    • For the Spices:
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1 tsp salt (adjust to taste)
    • For the Curry:
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 can (14 oz) coconut milk (full-fat preferred)
  • 1/2 cup vegetable broth (or water)
  • 1 tbsp tomato paste
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup Salt
  • 1 tbsp lemon juice
  • 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
    Sauté Aromatics
  1. 1
    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.
    2. Add Tomatoes & Spices
  2. 2
    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.
    3. Cook the Chickpeas
  3. 3
    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.
    4. Natural Release & Finish
  4. 4
    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.
    5. Serve & Garnish
  5. 5
    Ladle into bowls and garnish with fresh cilantro. Serve with rice, quinoa, or warm naan.
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.
Keywords: vegan, gluten-free, quick, healthy, budget-friendly
Read it online: https://petitepanini.com/recipe/instant-pot-coconut-chickpea-curry/