INSTANT POT CHICKPEA COCONUT CURRY

This wonderful Instant Pot Chickpea and Coconut Curry using dried chickpeas is the perfect plant-based meal that you were looking for. Meal-prep or mid-week dinners are made easy with this Vegan Chickpea Tikka Masala.

image of chickpea curry served with rice and salad





INSTANT POT CHICKPEA COCONUT CURRY


Vegan

Gluten-free

LOW GI

High in protein

Easy to make and budget-friendly

Mildly spiced but full of flavour

Doesn't required whole spices

Can be made with canned staple ingredients such as chickpeas, tomato and coconut milk

Can be made in Instant Pot or any other electric or manual pressure cooker or in a normal pan.


Instant Pot Chickpea Curry without Soaking


You can also very easily make this chickpea curry without soaking the dried chickpeas first. It happens to us all - it's in your mind all day long to soak your beans for the next day's dinner. And then, you've forgotten.

For UNSOAKED dried chickpeas, set your Instant Pot for 60 min on High-Pressure.

You will still get perfectly soft and cooked chickpeas.

We love to make Instant pot curries with beans and lentils like:

Dal Makhani,

Rajma Masala

Instant Pot Easy Gujarati Chana Dal

image of chickpea curry on a bed of rice with salad


Can I use canned or boiled chickpeas?


Yes! Just decrease the time of cooking to 3-4 minutes on High-Pressure

Homemade Coconut milk 


You can make homemade coconut milk if you do not have canned.

Blend 1 cup desiccated coconut with 2 cups of water in a high-speed blender for a minute or so. Then strain using a muslin cloth and you will have coconut milk.


Variations



Add spinach or any other greens after pressure-cooking

Add carrots, potatoes, butternut squash or sweet potatoes (but keep in big chunks)

NOTE - if you are going to add vegetables, you will have to adjust how you cook the curry. 35 min on High-pressure for dry chickpeas will completely mush up the vegetables.

Leftover coconut milk 


If you open up a tin of coconut milk, you will have some leftovers!

We love coconut milk in these recipes:

Tofu, Mango and Coconut Curry

Red Kidney Beans and Coconut Curry

Instant Pot Coconut and Pineapple Thai Fried Rice

See Coconut Milk Label above for further coconut milk rice recipes, sweet recipes and more!

Serving Suggestions:


Bread: Curris go wonderfully with chapattis or naan breads such as Garlic and Coriander Naan Bread. For a healthier option, go for homemade round and soft gujarati rotlis (chapattis).

Salad: I love a cooling salad to go with my curries and one of my favourite pairings is with super simple and easy NO COOK Nepali Cucumber Salad.

Rice: A Indian restaurant and takeout favourite - no curry is complete without a side of rice such as ghee rice, carrot and coconut pulao or coconut, coriander and lime rice

Can I make on stovetop or stovetop pressure cooker?


Yes, absolutely. Please see the method in the recipe card below.

šŸ›Ingredients:



image of ingredients for chickpea curry


Dried Chickpeas - use dried chickpeas that have been soaked, ideally, overnight. 1 cup dried chickpea will yield 2 cups of soaked chickpeas.

Coconut Milk - tinned or fresh coconut milk.

Cumin Seeds - optional

Onion - finely chopped or crushed

Garlic - finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets

Ginger - finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets

Passata - either passata or tinned tomatoes that are crushed. Tomato paste can work too

Red Chilli Powder

Ground Turmeric

Curry Masala Powder - if you do not have the other spices, you can use Indian curry masala powder only. It will taste a little milder but still great!

Garam Masala - optional

Oil - we have used olive oil

šŸ“Method:


Select SAUTE mode on Instant pot and add oil into the inner stainless steel pot (pic 1).

Add cumin seeds and let it splutter (pic 2).

Then add onion puree (finely chopped) and SAUTE for a 3-4 minutes by stirring continuously (pic 3)

Next, add ginger and garlic puree and cook further for 2 minutes (pic 4)

Tip in tomato puree, crushed tomatoes or passata, let it cook for 2-3 minutes to remove the rawness of the tomatoes (pic 5)

Now add all the masala and mix everything well and cook 1 minute (pic 6)

Note - Make sure to deglaze the base/bottom of the pan to remove any stuck bits. If you think the masala mixture is burning or sticking add a couple of spoons of water.



Add soaked chickpeas without water and stir (pic 7).

Pour water and salt (pic 8)

Press Cancel button, close the lid on pot and TURN VALVE on SEALING position. Select MANUAL/PRESSURE COOK (high pressure) and set timer + for 35 minutes (pic 9)

Once the pot beeps, after 10 minutes NPR release the pressure manually (pic 10)

Add coconut milk (pic 11)

Mix and cook again one minute on SAUTE mode (pic 12)

Chickpea coconut curry is ready to serve with rice, quinoa or naan.




Other Chickpea recipes





Did you like this recipe? 

Then don't forget to sign up for your 5 free Indian mithai recipe e-book (these recipes are not on the blog) and email updates to get new recipes delivered right into your inbox. 

You can also follow us across Social Media - we would love to keep in touch!




Chickpea curry, chickpea coconut curry, dried chickpeas, vegan curry, dairy-free, gluten free, garbanzo beans , vegetarian one pot meals, vegetarian curry, main dishes, nut free, instant pot
Main dish, side dish
Indian
Chickpea coconut curry in Instant Pothttps://www.youtube.com/watch?v=ogn38Ed0n9wThis easy, quick and vegan chickpea coconut curry is made using Instant pot.https://www.youtube.com/watch?v=ogn38Ed0n9w2020-07-01
Yield: 4 servings
Author:
Print
INSTANT POT CHICKPEA COCONUT CURRY

INSTANT POT CHICKPEA COCONUT CURRY

This creamy and delicious Instant pot chickpea coconut curry is packed with goodness that comes together in one pot. It's an easy meal made using basic pantry staples.
Prep time: 8 hourCook time: 30 MTotal time: 8 H & 30 M

Ingredients:

  • 2 cup soaked chickpeas*
  • 1 cup of coconut milk
  • 4 tbsp. onion puree
  • 4 tbsp. tomato puree
  • 1 tbsp. ginger puree
  • 1 tbsp. garlic puree
  • 1 tsp. red chilli powder
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. garam masala
  • 1 tsp. curry powder
  • 1 tsp. cumin seeds
  • 3 tbsp. oil
  • Salt to taste
  • 2 tbsp. Freshly chopped coriander for garnishing

Instructions:

INSTANT POT
  1. Arrange an inner stainless steel pan in the Instant pot.
  2. Press SAUTE mode and add oil.
  3. Once oil heated add cumin seeds and let it splutter.
  4. Then add the onion puree and cook 3-4 minutes.
  5. Now add the ginger-garlic puree and cook further for 2 minutes. 
  6. Add tomato puree and cook for 2-3 minutes.
  7. Add all the masala and let it cook for a minute or so. 
  8. Now add soaked chickpeas without water, then add salt and 3 cups of fresh water.
  9. Cancel the SAUTE function and close the pot with the lid.
  10. Select HIGH PRESSURE COOK mode for 35 minutes.
  11. Once the pot beeps, turn off the main plug.
  12. After 10 minutes of NPR (natural pressure release) manually release the pressure then, open the lid.
  13. Add coconut milk and saute 1-2 minutes.
  14. Garnish the curry with the freshly chopped coriander and serve hot.
STOVETOP (INDIAN) PRESSURE COOKER
  1. Heat oil in a pressure cooker.
  2. Add cumin seeds and let it splutter. 
  3. Then add onion puree, and cook until lightly golden. 
  4. Now add ginger-garlic puree and saute the mixture further 2-3 minutes.
  5. Then tip in the tomato puree and cook until oil leaves the mixture.
  6. Quickly put in all the masala and fry for a minute, if masala sticks bottom of the pressure cooker add a spoon of water.
  7. Add soaked chickpeas, salt and water.
  8. Close the lid and cook curry for 30-35 minutes on medium heat. 
  9. Allow the cooker to cool down naturally. 
  10. Ope the lid and add coconut milk, if the gravy is runny cook further for 2-3 minutes.
  11. Sprinkle the coriander and serve hot.
STOVE TOP PAN METHOD
  1. For this method, you'll need already boiled or cooked chickpeas.
  2. Heat oil in a heavy bottom pan and add cumin seeds and let it pop.
  3. Add onion and saute until light brown.
  4. Then add ginger garlic and cook further 2-3 minutes.
  5. Now add tomato puree and cook until oil leaves the pan.
  6. Add all the masala and cook the mixture for 1 minute.
  7. Tip in cooked chickpeas, salt and water.
  8. Cover with the lid and cook the curry for 15-20 minutes.
  9. Keep checking the water level.
  10. Then add coconut milk and cook further 2-3 minutes.
  11. Sprinkle the coriander and serve hot with rice or quinoa. 

Notes:

For pan cooking method, use already boiled/cooked or chickpeas. You can cook raw chickpeas in an Instant pot or Indian pressure cooker first.
Calories
370.19
Fat (grams)
25.52
Sat. Fat (grams)
11.69
Carbs (grams)
30.39
Fiber (grams)
8.33
Net carbs
22.06
Sugar (grams)
5.51
Protein (grams)
9.67
Sodium (milligrams)
171.28
Cholesterol (grams)
0.26
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
Created using The Recipes Generator


PIN IT FOR LATER


No comments

Post a comment

Thank you very much for visiting JCO, We really appreciate your comments and suggestions. The new GDPR law states that whatever comments you leave on our blog will be viewed by everyone who visits JCO and your consent is given to the visitor to view your profile.

PLEASE NOTE THAT INCLUDING YOUR WEBSITE LINK IN THE COMMENT WILL RESULT IN YOUR COMMENT BEING DELETED.

We hope to see you again soon, have a great day!