Instant Pot Chickpea Coconut Curry

by Nata
Instant Pot Chickpea Coconut Curry

Last Updated on September 2, 2020 by Cookie

Chickpea Curry recipe with coconut milk is an absolutely delicious vegan food full of versatile flavors. This cozy dish was definitely inspired by Indian cuisine – in my perception, it is a good splash of spices, packed with flavors, and diverse aromas. Every sip is an explosion of flavors. What could be more wonderful?

I think I am kind obsessed with curry, I think I could eat it every day. I like it so much. And as the most popular recipes on Delicerecipes are vegetarian one, today I decide to share with you this super easy to prepare variant of meatless curry  –  Chickpea Coconut Curry. Anyway, if you are a hardened meat lover we have a Coconut Curry Chicken recipe for you too. I didn’t change much about this recipe, I just adapted it to a vegetarian lifestyle.  

As outside is still hot, and summer doesn’t seem to be leaving us behind, I avoid cooking on the stove or in the oven. And in such moments my friend in need is Instant Pot. No mess, less odor, and saved time.

Instant Pot Chickpea Coconut CurryThis best chickpeas coconut curry is tasty and at the same time hearty dish, which can be served for lunch or dinner or even a to-go dish at work. The best partner on the plate is with no doubt basmati rice. For more healthy alternatives choose black or red rice, quinoa, shirataki rice, or cauliflower rice. 

In my opinion, there are 3 magical ingredients that should not be missing in a curry recipe, and it doesn’t matter either is vegetarian or not: ginger, curry powder, or better paste and coconut milk. Toss them together in a pan and your taste buds will reel in ecstasy.

So, I just can tell you that I was extremely pleased with the result! I hope you like this recipe and prepare it too!

What coconut milk is best for Curry?

Although my experience with coconut milk is more towards desserts and smoothies, once, combined with the right ingredients and spices, born an incredibly tasty blend.

Instant Pot Chickpea Coconut CurryI highly recommend you to grab canned coconut milk when making any kind of curry. Actually I always use only canned high-quality coconut milk. Check the label for a high concentration of coconut in the composition, not less than 50%. It supposes to have a clean, pure coconut flavor. In case you use for a curry dish a carton unsweetened plain coconut milk you will not obtain that creamy consistency, as this milk is low in coconut cream. Do not be afraid of fat as it is healthy and useful fats. Before using canned coconut milk, shake the can up to combine the cream and the milk.

What kind of curry should I use?

I always prefer to use Japanese curry paste, I find it more flavorful. Every curry is different so I encourage you to choose depending on your taste and preferences. Each of them has its own personality. There is spicier or milder curry, also it can come either in powder or paste. Red, greed, yellow this is all about curry

Ingredients for Instant Pot Chickpea Coconut Curry:

Instant Pot Chickpea Coconut CurryWithout a doubt, I could always find all the ingredients needed for this budget-friendly recipe in my pantry. And I am sure most of you too.  This dish is easily customized with any nutritious vegetables and will surely become a staple healthy recipe for your family.

Chickpeas – the king ingredient in this recipe, that adds fiber and protein.  I just adore the texture it gives to the curry. Boil dried chickpeas from the scratch (see instruction here) or feel free to use canned one as a speedy option. 

Coconut milk – see above how to choose the best one. 

Curry paste – use any you are used with.

Vegetables – in this best recipe I combined tomato, ginger, onion, and garlic. I used fresh vegetables, although powder is also a good option. Fresh tomatoes also could be easily replaced with canned ones. Besides, you can add or replace some of them with your favorite ones: broccoli, bell peppers, cauliflower, sweet potatoes, zucchini, spinach (yes, it is not a mistake, it tastes really good ).

Instant Pot Chickpea Coconut CurryHow to make Instant Pot Chickpea Coconut Curry:

This Instant Pot Chickpea Coconut Curry takes only a few steps and not more than 20 minutes of work. The most effort you have to make is to chop the vegetables. The recipe required minimal preparation and cooking time. Everything happens in one pan, with less mess and a few dirty dishes.

Set your pressure cooker to the sauté program.  Add 2 tbsp of coconut oil and leave it to heat. Once the oil is hot add in 1 chopped onion. Cook for about 3-4 minutes, until onion is soft and translucent. Now is time for flavor, mix in 3 minced cloves of garlic, 1 tbsp of grated ginger, and 1 full tbsp of curry paste. Sauté for 1-2 more minutes, stirring constantly not to burn the paste. Then pour 1 can of peeled and diced tomatoes and gently toss. Continue cooking for about 4 minutes. Add 2 cans of chickpea and stir to combine. Make sure you drain them and rinse under cool water before cooking.

 Stir in 1 ½ cups of coconut milk. Close the Instant Pot lid and cook at high pressure for 12 minutes. Once the cooking cycle is complete, quick-release pressure. 

Squiz some lime juice over chickpea if desired. Serve over some healthy carbohydrates (basmati rice, red rice, quinoa), topped with fresh cilantro. Enjoy!

Instant Pot Chickpea Coconut Curry

Instant Pot Chickpea Coconut Curry

Instant Pot Chickpea Coconut Curry

Nata
Chickpea Curry recipe with coconut milk is an absolutely delicious vegan food full of versatile flavors. This cozy dish was definitely inspired by Indian cuisine - in my perception, it is a good splash of spices, packed with flavors, and diverse aromas. Every sip is an explosion of flavors. What could be more wonderful?
0 from 0 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course, Side Dish
Cuisine Indian, World
Servings 6
Calories 215 kcal

Equipment

  • instant pot

Ingredients
  

  • 2 cans chickpeas
  • 1 can peeled tomatoes
  • 1 can coconut milk
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp curry paste
  • 1 tbsp grated ginger
  • 2 tbsp coconut oil

Instructions
 

  • Set your pressure cooker to the sauté program.  Add 2 tbsp of coconut oil and leave it to heat. Once the oil is hot add in 1 chopped onion. Cook for about 3-4 minutes, until onion is soft and translucent. Now is time for flavor, mix in 3 minced cloves of garlic, 1 tbsp of grated ginger, and 1 full tbsp of curry paste. Sauté for 1-2 more minutes, stirring constantly not to burn the paste. Then pour 1 can of peeled and diced tomatoes and gently toss. Continue cooking for about 4 minutes. Add 2 cans of chickpea and stir to combine.
  • Stir in 1 cup of coconut milk. Close the Instant Pot lid and cook at high pressure for 12 minutes. Once the cooking cycle is complete, quick-release pressure.
  • Squiz some lime juice over chickpea if desired. Serve over some healthy carbohydrates (basmati rice, red rice, quinoa), topped with fresh cilantro. Enjoy!

Nutrition

Calories: 215kcalCarbohydrates: 8gProtein: 2gFat: 21gSaturated Fat: 18gSodium: 109mgPotassium: 331mgFiber: 3gSugar: 5gVitamin A: 474IUVitamin C: 10mgCalcium: 40mgIron: 2mg
Keyword Chickpea Coconut Curry, Chickpea recipe, curry recipe, Instant Pot Chickpea Coconut Curry, Instant Pot recipe
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