Instant Pot Chickpea Coconut Curry
A creamy, comforting chickpea coconut curry made quickly in the Instant Pot.
20 minPrep: 10 minCook: 10 minIndianVegan
instant potchickpea currycoconut curry
Method
- 1
Turn Instant Pot to sauté mode and heat oil.
- 2
Add cumin seeds and bay leaf and allow to splutter.
- 3
Add onion, ginger and garlic and cook until lightly golden.
- 4
Add tomato puree and spices. Cook for 1–2 minutes.
- 5
Stir in chickpeas, coconut milk and salt.
- 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 lemon juice until wilted.
- 9
Simmer on sauté mode if a thicker consistency is desired.
- 10
Serve hot with rice or flatbread.
Ingredients
- •1 tbsp olive oil
- •1 bay leaf (optional)
- •1 tsp cumin seeds
- •1 medium onion, finely chopped
- •1 tbsp minced ginger
- •1 tbsp minced garlic
- •1 cup tomato puree or crushed tomatoes
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 can (400 ml) full-fat coconut milk
- •¼ tsp turmeric
- •½ tsp red chilli powder
- •1 tsp ground coriander
- •1 tsp garam masala
- •Salt to taste
- •1 tbsp lemon juice
- •2–3 cups baby spinach
Notes
- •Add extra chilli for more heat.
- •Swap spinach for kale or peas.
- •Keeps well for 3–4 days in the fridge.