Description

This Instant Pot Chickpea Coconut Curry features creamy coconut milk and earthy spices, creating a flavorful dish that’s quick to prepare. Perfect for busy weeknights or cozy weekends, it’s nutritious and can be paired with rice or naan for a comforting meal.

Ingredients

Scale

2 cups soaked chickpeas
1 cup full-fat coconut milk
4 tablespoons onion puree
4 tablespoons tomato puree
1 tablespoon ginger puree
1 tablespoon garlic puree
1 teaspoon red chili powder
1/2 teaspoon ground turmeric
1/4 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon cumin seeds
3 tablespoons oil
1 tablespoon salt
2 tablespoons chopped fresh coriander

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Instructions

Start by pressing the SAUTE button on your Instant Pot and heat oil.
Add cumin seeds and let them splutter.
Stir in onion puree and cook until golden.
Add ginger and garlic puree, mixing for a minute.
Incorporate the tomato puree and cook until it thickens.
Mix in the dry spices and allow them to bloom.
Fold in soaked chickpeas, salt, and fresh water.
Seal the lid, set HIGH PRESSURE COOK for 35 minutes.
Allow 10 minutes of natural pressure release, then manually release any remaining steam.
Open the lid, stir in coconut milk, and sauté for 1-2 minutes.
Garnish with fresh coriander before serving.

Notes

You can use canned chickpeas to save time; reduce cooking time to around 15 minutes.
For extra creaminess, add more coconut milk if needed after cooking.
Feel free to adjust spice levels according to personal preference.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 540mg
Fat: 16g
Saturated Fat: 14g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg