Name: Instant Pot Chickpea Coconut Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup chickpeas (soaked ); 1 cup coconut milk; 4 tablespoon onion puree; 4 tablespoon tomato puree; 1 tablespoon ginger puree; 1 tablespoon garlic puree; 1 teaspoon curry powder; 1 teaspoon red chilli powder (optional); 1/2 teaspoon ground turmeric (optional); 1/4 teaspoon garam masala (optional); 1 teaspoon cumin seeds; 3 tablespoon oil; salt (to taste); 2 tablespoon coriander (garnishing)

Busy weeknights call for this Instant Pot Chickpea and Coconut Milk Curry. It's a one-pot curry cooked directly in the Instant Pot using dried chickpeas. I skip the fancy spices and use easy curry powder for convenient yet delicious flavour.

A bowl of chickpea coconut curry garnished with coriander in a round bowl.

This Instant Pot chickpea coconut curry is my easiest weeknight win

I’ve kept the flavours simple here. No long list of spices, just curry powder doing all the heavy lifting, along with coconut milk for creaminess.

Even if you forget to soak your chickpeas (which happens more often than not), this recipe still works. It’s reliable and low effort.

I usually serve this with something simple. More often than not, it'll be plain cooked basmati rice, but a fragrant jeera rice is my favourite combination.

If I'm building it into a full meal, I add garlic and coriander naan and fresh crunchy kachumber salad.

Hayley x

indian chickpea coconut curry with a thick gravy served on basmati rice in a bowl.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

ingredients such as raw chickpeas, spices and coconut milk in small bowls placed on the table.

Dried chickpeas - I use dried chickpeas that have been soaked, ideally, overnight. 1 cup dried chickpea will yield 2 cups of soaked chickpeas. This recipe also works with chickpeas that haven't been soaked - you just need to cook the curry for longer.

Coconut milk - I use the tinned stuff - I like full fat as it's extra thick and creamy, but you can go for "light" if that suits you.

Cumin seeds - for the tempering, they release a gorgeous flavour. If you have it, use it, if you don't its fine.

Aromatics - you'll need onions, garlic and ginger all finely chopped or crushed which form the base of the curry.

Passata - either passata or tinned tomatoes that have been crushed. Tomato paste from a tube can work too but I prefer the bulk from tinned tomatoes.

Curry Masala Powder - store-bought works great but I like to keep a jar of homemade Indian curry masala powder. Optionally, if you have it, add a little extra red chilli powder, turmeric powder and garam masala to balance out flavours to your taste.

How To Make Instant Pot Chickpea Coconut Curry

1.Temper the cumin seeds and cook the aromatics.

2.Add tomatoes and spices.

3.Add soaked chickpeas

in hot oil onion puree added in the instant pot liner.

spices powders added to the onion tomato mixture.

soaked chickpeas added to the onion tomato gravy in the instant pot liner.

4.Add water

5. Cook on HIGH PRESSURE for 35 minutes for soaked chickpeas. Increase the time to 50-60 minutes for unsoaked dried chickpeas.

6. Add coconut milk and mix well.

coconut milk added to the indian chickpea curry in the instant pot liner.

chickpea tikka masala garnished with freshly chopped coriander.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!