Vegan Masala recommends
Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
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Vegan Masala Recipe
Instant Pot Chickpea Coconut Curry
This Instant Pot chickpea curry is creamy with coconut, warmly spiced and easy enough for a busy evening. The chickpeas become tender while the tomato-rich gravy develops under pressure.
Recipe by Craig LogueHow our recipes are created
20 minPrep: 10 minCook: 10 minServes 4IndianVegan
instant potchickpea currycoconut curry
From the kitchen
What to expect
Add the coconut with enough seasoning to keep the curry bright and savoury. Once the pressure drops, a short uncovered simmer will tighten the sauce and let you adjust the balance properly.
Serving idea
Best served simply
Serve with steamed rice, roti, or warm naan, with a little extra lemon at the table.
Useful equipment
Tools that make this recipe easier
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Vegan Masala recommends
Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Cook the recipe
Method
- 1
Set the Instant Pot to sauté and heat 2 tbsp oil.
- 2
Add 1 tsp cumin seeds and 1 bay leaf; let them sizzle for a few seconds.
- 3
Stir in 1 large onion, finely chopped, and cook until the edges turn golden.
- 4
Add 1 inch ginger, grated, 4 cloves garlic, minced, and 1 red chilli, finely chopped; cook for a minute until fragrant.
- 5
Mix in 1 tsp turmeric and 1 tsp garam masala, then add 200 ml tomato puree. Cook until the masala looks thicker and the raw tomato smell has cooked off.
- 6
Add 1 tin chickpeas, drained and rinsed, 1 tsp salt, and 1 tin coconut milk. Stir well, making sure the chickpeas are coated.
- 7
Seal the Instant Pot and pressure cook on high for 3 minutes.
- 8
Leave it for 5 minutes on natural release, then release the remaining pressure.
- 9
Stir in 200 g spinach and cook until wilted.
- 10
Finish with 1 tbsp lemon juice and 2 tbsp fresh coriander, chopped. Add a short sauté if you want the curry a little thicker.
- 11
Serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 bay leaf
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •1 tsp turmeric
- •1 tsp garam masala
- •1 red chilli, finely chopped
- •200 ml tomato puree
- •1 tin chickpeas, drained and rinsed
- •1 tsp salt
- •1 tin coconut milk
- •200 g spinach
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Take time with the onion and tomato base; that is where the curry gets its body. If the masala still tastes sharp before pressure cooking, give it another minute on sauté.
- •Coconut milk softens the spices, so salt and lemon should be adjusted at the end, after pressure cooking.
- •If you want a looser curry, leave it as it is. For a thicker finish, simmer briefly on sauté with the lid off.
- •Leftovers keep well for up to 3 days in the fridge. Reheat gently so the coconut milk stays smooth.
- •The spinach should go in at the end so it stays green and tender instead of turning dull.
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