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; 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

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 Logue How our recipes are created

20 minPrep: 10 minCook: 10 minServes 4IndianVegan

Jump to recipe

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.

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.

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.

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

Topic hub

Explore Vegan Indian Curry Recipes

Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.

Visit the curry hub

Cook next

Chickpea Coconut Curry

This chickpea coconut curry combines a warmly spiced tomato base with creamy coconut milk and hearty chickpeas. It is generous, soothing and particularly good when the gravy is mopped up with rice.

Sweet Potato Chickpea Curry (Easy + Vegan)

Roasted sweet potato and chickpeas meet a coconut-tomato sauce fragrant with cumin, coriander, turmeric and garam masala.

Easy Vegan Indian “Butter” Chickpeas

Chickpeas simmer in a silky tomato, cashew and spice sauce in this easy vegan take on a butter masala. It is weeknight-friendly but still rich enough to feel like a treat.

The Best Jackfruit Curry

Tender jackfruit and sweet potato simmer in a coconut curry fragrant with ginger, cumin and garam masala. The sauce is rich, the texture substantial and the leftovers particularly good.

Vegan Cauliflower Tikka Masala

Roasted cauliflower tikka folds into a rich tomato masala with smoky spice and creamy body. Charred florets keep this vegan curry full of texture rather than disappearing into the sauce.

Veg Biryani | Vegetable Biryani Recipe

This vegetable biryani layers fragrant basmati rice with spiced vegetables, herbs and saffron. Each forkful should hold separate grains, tender vegetables and a new little burst of aroma.

Learn the technique

A UK Seasonal Vegetable Guide for Indian Cooking

A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.

Beginner-Friendly Vegan Indian Recipes

Simple vegan Indian dishes perfect for beginners starting their cooking journey.

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.