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    Home » Instant Pot Recipes » Chickpea Coconut Curry - Instant Pot Recipe

    Chickpea Coconut Curry - Instant Pot Recipe

    Published: Aug 14, 2020 · Modified: Jul 20, 2021 | This post may contain affiliate links·

    3369 shares
    Jump to Recipe Jump to Video Print Recipe

    This easy Vegan Instant Pot Chickpea Coconut Curry recipe is a delicious fuss-free meal that the entire family will love!

    (This recipe was first published in June 2020 and has been updated)

    Close-up of chickpea coconut curry with spinach and rice
    Jump to:
    • Why this recipe works
    • List of Ingredients
    • Step-by-step instructions
    • Tips and Recipe Variations
    • More Indian Recipes
    • Chickpea Coconut Curry

    How many recipes can you safely declare to be family-friendly? By that I mean, a meal that your toddler, 7-year old, your spouse and yourself can eat and enjoy? I'm not counting pasta (which is always an option to fall back on) - but there's a limit to the number of times I can eat pasta in a week!

    I'm working on passing on my love for all things curry to my kids, and this chickpea coconut curry is definitely one that scores on all fronts - super easy to make in the Instant Pot, nutritious (there's spinach, chickpeas, coconut - all winners in my book) and most importantly, it is all kinds of delicious!

    My Chana Masala (Indian Chickpea Curry) and Saag Paneer recipes, also made in the Instant Pot, are also high in nutrition and easy to make for a family meal.

    Jump to:
    • Why this recipe works
    • List of Ingredients
    • Step-by-step instructions
    • Tips and Recipe Variations
    • More Indian Recipes
    • Chickpea Coconut Curry
    Chickpea coconut curry served in a small bowl

    Why this recipe works

    • A one-pot meal in the Instant Pot
    • Nutritious meal for the entire family
    • An easy, fuss-free recipe

    List of Ingredients

    For this coconut chickpea curry recipe, we will need the following ingredients:

    All ingredients used to make chickpea coconut curry
    • Dried chickpeas (soaked for 3 hours or up to overnight) - I prefer to use dried chickpeas for this recipe - they are low in sodium, free of preservatives, and taste better than canned chickpeas. But if you are looking for a quick meal, substitute canned chickpeas for dried chickpeas.
    • Spinach - Use fresh baby spinach or regular spinach or frozen spinach
    • Coconut milk - Use thick coconut milk, not coconut cream
    • Tomato puree
    • Onion
    • Tomato
    • Ghee or oil - I prefer using ghee for the added boost of flavor, but you can use any oil of your preference
    • Ginger-garlic paste - I use a store-bought ginger garlic paste, but you can use grated ginger and garlic as well.
    • Spices:
      1. Garam masala (if you don't have garam masala, you can substitute with curry powder)
      2. Turmeric powder
      3. Cumin powder
      4. Red chili powder (use Kashmiri red chili powder for best results, or paprika if you can't find red chili powder)
    • Salt for seasoning

    Step-by-step instructions

    In your Instant Pot, hit 'Saute' and add the oil or ghee. Once it is hot, add the chopped onion. Saute the onion for around 5 minutes, until it starts to turn translucent. Then add the chopped tomato. Saute the tomato until it turns soft.

    Sauteeing onions and tomatoes in the Instant Pot for the curry

    Hit the 'Cancel' button and add all the spice powders (if the pot is too hot, the powders can burn). Add the soaked chickpeas followed by enough water to just submerge all the chickpeas. Add the salt.

    Cover the Instant Pot with the lid and hit 'Pressure Cook' ( In some models of Instant Pot this is the 'Manual' setting). Set the time for 20 minutes.

    Add spices, ginger garlic past, chickpeas and water to pressure cook in the Instant Pot

    Let the Instant Pot complete its cooking cycle. It will switch to 'Keep Warm' by default. Leave undisturbed for 10 minutes more. After 10 minutes, hot 'Cancel' and manually release pressure from the vent. Open the lid. The chickpeas will have cooked perfectly. Add the spinach, followed by the coconut milk and tomato puree.

    Adding spinach, coconut milk and pomato puree to cooked chickpeas in the Instant Pot

    Mix well. Hit 'Saute' and let the curry simmer for 5 minutes. Add a squeeze of lime to finish. Check the seasoning and add salt if required.

    Finished chickpea coconut curry in the Instant Pot

    And that's it! Your chickpea coconut curry is ready to be enjoyed! Serve it over Instant Pot Jasmine rice, or Instant Pot Basmati Rice.

    Coconut chickpea curry with spinach in a bowl with rice and a fork

    Tips and Recipe Variations

    This Instant Pot chickpea coconut curry is such a fuss-free recipe, and can be adjusted to suit your preferences. As with most curries, the flavors improve over a day or two, making it perfect to make in advance and store. Meal planners, you can rejoice!

    Canned chickpeas: You can use canned chickpeas instead of dried chickpeas. My personal preference is to use dried chickpeas after soaking them for at least 3 hours. However, if you are looking to make this recipe on the stovetop, then use canned chickpeas in a pinch!

    Add veggies: Add frozen vegetables while simmering the curry (after the chickpeas are cooked) to make this a mixed-vegetable curry, similar to my recipe for vegan korma curry.

    More greens!: Add kale or your choice of greens along with spinach or in place of spinach.

    Storing the curry: This is a perfect meal prep recipe, as the flavors of the curry mature over a day or two. You can prepare it in advance and store it in the refrigerator for up to 3 days or freeze for up to a month.

    More Indian Recipes

    Bagara Baingan

    Cauliflower Curry (Aloo Gobi Matar)

    Pav Bhaji

    Paneer Tikka Masala

    Saag Paneer

    Chickpea coconut curry served in a small bowl

    Chickpea Coconut Curry

    Shinta
    Easy Vegan Instant Pot Chickpea Coconut Curry recipe is a delicious meal that the entire family will love!
    4.86 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Cook Time 30 mins
    Natural Pressure Release 10 mins
    Course Main Course
    Cuisine Indian, Indian-American
    Servings 5
    Calories 164 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 cup chickpeas soaked in water for at least 3 hours (or overnight)
    • 3 cups fresh spinach you can use frozen spinach as well
    • 1 tablespoon vegetable oil or ghee
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon red chili powder or paprika
    • 1 teaspoon turmeric powder
    • 1 teaspoon cumin powder
    • 1 teaspoon garam masala or curry powder
    • 1 to mato chopped
    • 1 onion chopped
    • ½ cup thick coconut milk not coconut cream
    • 1/3 cup tomato puree
    • 1 teaspoon salt

    Instructions
     

    • Hit Saute on the Instant Pot. Add the oil or ghee and heat for a minute. Add the chopped onion.
    • Saute for 4-5 minutes until onions are translucent. Add the chopped tomato and continue to saute for 2 minutes until tomoatoes begin to soften. Hit Cancel.
    • Add the turmeric, garam masala, cumin and red chili powder along with the ginger-garlic paste.
    • Add the soaked chickpeas, followed by enough water to just immerse the chickpeas. I used 2+1/3 cups of water.
    • In Pressure Cook (or Manual) mode, set the time for 20 minutes and pressure cook.Once the cooking cycle is complete and the Instant Pot starts beeping, let it stay in ‘Keep Warm’ mode for 10 more minutes. After 10 minutes, manually release the steam. (NPR for 10 minutes, followed by quick release)
    • Open the lid of the IP and add the spinach leaves (or frozen spinach, if using) and coconut milk and tomato puree. Mix well, hit Saute and let the curry simmer with the lid off for 5 minutes more.
    • Once the curry has thickened a little, switch off the IP.
    • Finish with a squeeze of lime, and serve over basmati or jasmine rice.

    Video

    Nutrition

    Calories: 164kcalCarbohydrates: 18gProtein: 5gFat: 9gSaturated Fat: 7gSodium: 616mgPotassium: 534mgFiber: 5gSugar: 5gVitamin A: 1992IUVitamin C: 17mgCalcium: 75mgIron: 4mg
    Keyword Chickpeas, coconut, curry, vegan
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    3369 shares

    Reader Interactions

    Comments

    1. Dria says

      February 04, 2021 at 12:02 am

      5 stars
      The aromas in my house street cooking this are beautiful

    2. Christina says

      October 16, 2020 at 5:56 pm

      If you used tinned chick peas how long do you cook it for please

      • Shinta says

        October 17, 2020 at 5:40 pm

        For tinned chickpeas, you can drain and cook for 5 minutes. Quick pressure release after 5 minutes. Hope you like it!

    3. Mo says

      September 12, 2020 at 12:43 am

      When do you add the garlic and ginger? Instructions do not include them. Thanks!

      • Shinta says

        September 15, 2020 at 2:52 pm

        Thank you for pointing this out! I have updated the recipe. If you see the detailed step by step images, you will see that it is added at step 5.

    4. Cyndy says

      September 08, 2020 at 1:02 am

      5 stars
      Oh, I love everything about this recipe! Every single ingredient! Thanks for all the detailed instructions. Can't wait to make this recipe!

    5. Kelli says

      September 07, 2020 at 11:19 pm

      All these flavors sound delish - perfect for the cooler weather! I'm excited to try it!

    6. Julia says

      September 07, 2020 at 11:01 pm

      5 stars
      It looks so creamy and love the quick Instant pot version! Can't wait to try it:)

    7. Angela says

      September 07, 2020 at 10:44 pm

      5 stars
      One of my most favorite meals ever! Love that this is healthy and so easy to make. Makes great leftover too!!

    8. Bintu | Recipes From A Pantry says

      September 07, 2020 at 10:42 pm

      5 stars
      Sounds delicious and a great vegan dish for the whole family!

    9. Ling Chu says

      September 05, 2020 at 8:26 am

      3 stars
      video stops from time to time or otherwise the demo is perfect.

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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