Instant Pot Chickpea Curry Recipe
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
360 -
Fat
18 g -
Saturated Fat
14 g -
Polyunsaturated Fat
6.5 g -
Cholesterol
15 mg -
Sodium
780 mg -
Potassium
1102 mg -
Carbohydrate
46 g -
Fiber
10 g -
Sugars
7 g -
Protein
10 g
Instant pot chickpea curry recipe. Very easy and healthy vegan recipe cooked in an electric pressure cooker. Spicy and delicious! Serve it over the cooked rice. If you don’t like spicy food, use mild curry powder instead. You may also like Baked Sweet Potatoes, another excellent vegetarian recipe cooked in an instant pot.
Instant Pot Chickpea Curry Recipe
Ingredients
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 piece ginger, peeled and finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 1½ teaspoons garam masala
- 1½ teaspoons ground coriander
- 1 teaspoon salt
- 1½ cups (375 ml) coconut milk
- 18 oz (540 ml) can diced tomatoes, undrained
- 18 oz (540 ml) can chickpeas, drained and rinsed
- cooked rice for serving
Method
Step 1
In a 6-quart (6 L) electric pressure cooker, combine all ingredients, except rice. Stir well.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 3
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir well before serving.
Step 4
Serve over the cooked rice.
