Instant Pot Coconut Chickpea Curry is a creamy vegan curry, perfect for those busy weekdays. Made with staple pantry ingredients, this one-pot meal with pot-in-pot brown rice will make up for a perfect wholesome meal.
Healthy Vegan Curried Chickpeas
This coconut chickpea curry is a family favorite when it comes to Indian recipes made in the instant pot and my kids love it as it is mild in taste. It is like Chana Masala with coconut milk!
Did I tell you - this is a dump-and-go recipe? So that makes it my absolute favorite. I can get a healthy meal ready that the whole family loves without much effort on a weekday. The best win-win situation!
Chickpeas are also know as garbanzo beans and they are very nutritious. They provide you the right amount of protein, if you are following the vegan diet. Include them in your Meatless Monday dinners for a satisfying wholesome meal.
How to make Coconut Chickpea Curry in the Instant Pot?
Before starting to make this creamy coconut chickpea curry in Instant pot, make sure all the ingredients are ready. Luckily, this recipe calls for everyday pantry staples such as ginger, garlic, onions, tomatoes, chickpeas and coconut milk.
Also, keep ready the spices such as Garam masala, Ground turmeric, Kashimir red chili powder and ground cumin. If you are willing, I would highly recommend to make homemade Garam Masala. It adds so much flavor to this curry!
- Slit the green chilis, mince the garlic and ginger and chop the onions and tomatoes.
- Then add all the ingredients and spices powders in the Instant pot steel insert as listed in the recipe card except the coconut milk.
- Close the lid with the vent in sealing position.
- Set the Instant pot to bean/chili mode for 30 minutes on high pressure.
- Then when the pot beeps, let the pressure release naturally. If the pressure is not released completely, then you can do a manual release.
- Open the instant pot and then add the coconut milk to the mixture and stir well.
- Then set the Instant pot on sauté mode and let the curry simmer for a few minutes or until it thickens and gives a creamy consistency.
- Once you get the desired consistency, switch off the Instant pot and garnish the chickpea curry with fresh cilantro leaves.
Enjoy this delicious Coconut Chickpea Curry. It is great over rice or with naan!
Pro-Tip
Make this curry even more nutritious by adding fresh greens like spinach or kale leaves.
We typically enjoy this Coconut Chickpea Curry with rice. Make pot-in-pot brown rice along with this Coconut Chickpea Curry. The cooking time for dry chickpeas and pot-in-pot brown rice matches perfectly.
Common Questions
Can I freeze this Chickpea Curry?
Yes, you can freeze this chickpea curry by storing it in air-tight containers up to 3 months.
You can also store this curry in the refrigerator for 4-5 days
Can I use canned Chickpeas?
Yes, you can use both dried and canned chickpeas to make this dish. Personally I prefer the dried ones to canned chickpeas. But, if you are in a hurry, then you can go for canned chickpeas.
- No soaking required.
- Add about 3 cups of canned chickpeas (about two 14oz cans)
- Add only 1 cup water for cooking.
- Pressure cook for 8 minutes when using canned chickpeas.
- For pot-in-pot rice, use white basmati rice as the cooking time matches with canned chickpeas.
Serving Suggestions
Over rice: My preferred way. I cook pot-in-pot brown rice to have them ready at the same time. If using canned chickpeas, you can cook pot-in-pot white basmati rice. You can also enjoy this curry with quinoa, jasmine, or cauliflower rice.
With Naan: Serve this creamy chickpea curry as a side dish when pairing it up with naan. Also, add some onion rings to the plate for a crunchy and delicious dinner platter.
As a soup or part of vegan bowl: You can also serve this curry as a soup or part of the vegan burrito bowl.
Instant Pot Coconut Chickpea Curry
Ingredients
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper slit into two*
- 1 cup Onion diced
- 1 teaspoon Ginger grated
- 1 teaspoon Garlic minced
- ¾ cup Tomato chopped
- 1 cup Chickpeas (Chole/Garbanzo beans) soaked in water for 4 hours or overnight
- 1 ½ cup Water
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder mild or paprika, adjust to taste
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
To finish
- 1 cup Coconut Milk canned
- Cilantro leaves chopped, to garnish
For pot-in-pot Brown Rice
- 1 cup Brown Basmati Rice
- 1 ¼ cup Water
Instructions
- Add all the ingredients and spices in the order listed in the instant pot steel insert (exept from the to finish and rice group).
- (optional for pot-in-pot rice) Place the trivet. In a bowl, add ingredients for brown rice and place it on top of the trivet.
- Close the lid with vent in sealing position. Set the instant pot on bean/chili mode for 30 minutes on high pressure.
- When the instant pot beeps, let the pressure release naturally. If it is not released completely in 20 minutes, release the pressure manually and open the lid.
- (optional for pot-in-pot rice) Using tongs carefully take out the bowl of brown rice. Then take out the trivet.
- Add the coconut milk and stir well. Set the instant pot on saute mode and let the curry simmer for about 7-8 minutes. This will thicken the curry and give it a wonderful creamy consistency.
- Garnish with chopped cilantro and serve over rice.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Leila says
HI! I soaked, drained and froze my chickpeas. Do I need to thaw them and how before putting them in this recipe or can I just cook them straight from the freezer? Thanks
Meeta Arora says
Hi Leila - I have not tried, but I do think that putting them straight from the freezer will work too. Would love to hear how it turns out.
Umesh Rathie says
I keep making this recipe over and over again, and it keeps getting better and better. One can tweak a recipe, but this one doesn't need any changes. Yummy.
Piping Pot Curry says
Hi Umesh- So happy to hear that 🙂
James says
Is the final picture after simmering and cooling or just simmering? Should it get get that thicker creamy consistency before I turn saute off?
Meeta Arora says
Hi James - It gets a bit thick after simmering, but it does thicken even more after cooling down. So it is okay if it does not look as thick after simmering. Hope you enjoy the curry!
Katie says
This is delicious. My husband could not get enough. We both thought it would be spicy, but it was a rather sweet dish. One to add to the books!
Piping Pot Curry says
Hi Katie - So good to hear that. Thank you for sharing it back 🙂
Monique says
What size instant pot did you use? I have a 6 and 8 quart. Also, what insert did you use for the rice? Thanks!
Meeta Arora says
Hi Monique - I used a 6qt instant pot. I added a link to the stackable containers I use for pot-in-pot cooking in the equipment section of the recipe card. Hope you enjoy the curry!
Meg Kennelly says
I followed everything on the recipe, My instapot flashed “BURN”. When I opened it, everything was stuck to bottom. Chickpeas NOT soft- even though I had soaked em for 6 hours!
Meeta Arora says
Hi Meg - Sorry to hear you got a burn. I wonder if the instant pot did not come to pressure and was releasing steam, which can dry out the liquid in the pot. That is the only reason I feel that this recipe would give a burn as there is enough liquid. Do check the sealing ring to make sure it is placed correctly and that the pin came up once the pressure was built. This could also be the reason why the chickpeas did not cook well. Sometimes chickpeas that are old can also take longer to cook. I hope that helps!
Jill says
How much water should I add if using canned chickpeas?
Meeta Arora says
Hi Jill - Great question. Add only 1 cup water when using canned chickpeas. Hope you enjoy the curry!
Alene says
Thank you! And I'm already subscribed! Love your recipes!
Sku says
I am surprised this doesn’t involve sautéing the onions or garlic/ginger. Doesn’t it need to be sautéd to get the raw flavor out?
Meeta Arora says
Hi Sku - That is actually the best part of this curry. It does work well even without sautéing, and there won't be any raw taste. I hope you give it a try!
Jason Millsap says
Was wondering what the cooking times on this would be on the stove instead of a pressure cooker?
Meeta Arora says
Hi Jason - The chickpeas can take about 1.5 to 2 hours to cook on the stovetop in a pot. Initially follow the steps, then bring the curry ingredients to a boil and then simmer for 1.5-2 hours. Do keep checking frequently and add more water/coconut milk as needed. (Instant pot needs less liquid as it retains all the water as it cooks). If you have a slow cooker, you can try the same recipe for 4 hours on high. Hope you enjoy the curry!
Aliya says
Going to make this tomorrow for dinner, and was just reading over the recipe and wasn’t too sure about how much water goes into the pot. Is it 1 cup or 1.5 cups? Wasn’t sure if that was a ratio.
Meeta Arora says
Hi Aliya - Sure, add 1.5 cups water when pressure cooking 1 cup of chickpeas that have been soaked. I hope you enjoy the curry!
Aliya says
Also, does this recipe not require salt?
Meeta Arora says
Hi Aliya - Thanks for the question. I added 1 teaspoon of salt. I have updated in the recipe details. Hope you enjoy the curry!