Vegan Masala Recipe

Instant Pot Chickpea Coconut Curry

Name: Instant Pot Chickpea Coconut Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 bay leaf; 1 large onion, finely chopped; 1 inch ginger, grated; 1 tsp turmeric; 1 tsp garam masala; 200 ml tomato puree; 200 g spinach; 1 tin chickpeas, drained and rinsed; 1 tsp salt; 1 red chilli, finely chopped; 1 tbsp lemon juice; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

A Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

20 minPrep: 10 minCook: 10 minServes 4IndianVegan

instant potchickpea currycoconut curry

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Turn Instant Pot to sauté mode and heat 2 tbsp oil.
2
Add cumin seeds and bay leaf; allow to splutter.
3
Add 1 large onion, finely chopped, ginger, and garlic; cook until lightly golden.
4
Stir in 200 ml tomato puree and spices; cook for 1–2 minutes.
5
Add 1 tin chickpeas, drained and rinsed, coconut milk, and 1 tsp salt; mix well.
6
Seal and pressure cook on high for 3 minutes.
7
Allow natural release for 5 minutes, then release remaining pressure.
8
Stir in spinach and 1 tbsp lemon juice until wilted.
9
Simmer on sauté mode if a thicker consistency is desired.
10
Serve hot with rice or flatbread.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 bay leaf
•1 large onion, finely chopped
•1 inch ginger, grated
•1 tsp turmeric
•1 tsp garam masala
•200 ml tomato puree
•200 g spinach
•1 tin chickpeas, drained and rinsed
•1 tsp salt
•1 red chilli, finely chopped
•1 tbsp lemon juice
•1 tin coconut milk
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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