Instant Pot Chickpea Curry Recipe

instant pot chickpea curry recipe
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

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Nutritional Info

This information is per serving.

  • 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 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

Clkose 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 cooked rice.

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