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Instant Pot Chickpea Coconut Curry
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Instant Pot Chickpea Coconut Curry

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?
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course, Side Dish
Cuisine: Indian, World
Keyword: Chickpea Coconut Curry, Chickpea recipe, curry recipe, Instant Pot Chickpea Coconut Curry, Instant Pot recipe
Servings: 6
Calories: 215kcal
Author: Nata


  • instant pot


  • 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


  • 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!


Calories: 215kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 109mg | Potassium: 331mg | Fiber: 3g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg