Instant Pot Chickpea Coconut Curry

Easy Instant Pot Dried Chickpea Coconut Curry

This easy coconut and chickpea curry recipe is so simple to make and is the perfect mid week meal as it will be ready in under 30 minutes. You do not need fancy spices for this creamy chickpea curry – a spoonful or two of curry powder is sufficient!

Why you’ll love Instant Pot Chickpea Coconut Curry

Vegan Gluten-free LOW GI High in protein Easy to make and budget-friendly Mildly spiced but full of flavour Doesn’t required whole spices Can be made with canned staple ingredients such as chickpeas, tomato and coconut milk Can be made in Instant Pot or any other electric or manual pressure cooker or in a normal pan.

Instant Pot Chickpea Curry without Soaking

You can also very easily make this chickpea curry without soaking the dried chickpeas first. It happens to us all – it’s in your mind all day long to soak your beans for the next day’s dinner. And then, you’ve forgotten. For UNSOAKED dried chickpeas, set your Instant Pot for 60 min on High-Pressure. You will still get perfectly soft and cooked chickpeas. We love to make Instant pot curries with beans and lentils like: Dal Makhani, Rajma Masala Instant Pot Easy Gujarati Chana Dal

Homemade Coconut milk

You can make homemade coconut milk if you do not have canned. Blend 1 cup desiccated coconut with 2 cups of water in a high-speed blender for a minute or so. Then strain using a muslin cloth and you will have coconut milk.

Variations

Add spinach or any other greens after pressure-cooking. Add carrots, potatoes, butternut squash or sweet potatoes (but keep in big chunks)

Leftover coconut milk

If you open up a tin of coconut milk, you will have some leftovers! We love coconut milk in these recipes: Tofu, Mango and Coconut Curry Red Kidney Beans and Coconut Curry Instant Pot Coconut and Pineapple Thai Fried Rice See Coconut Milk Label above for further coconut milk rice recipes, sweet recipes and more!

Serving Suggestions:

Bread: Curris go wonderfully with chapattis or naan breads such as Garlic and Coriander Naan Bread. For a healthier option, go for homemade round and soft gujarati rotlis (chapattis). Salad: I love a cooling salad to go with my curries and one of my favourite pairings is with super simple and easy Kachumber Salad. Rice: A Indian restaurant and takeout favourite – no curry is complete without a side of rice such as ghee rice, carrot and coconut pulao or coconut, coriander and lime rice

Ingredients:

Dried Chickpeas – use dried chickpeas that have been soaked, ideally, overnight. 1 cup dried chickpea will yield 2 cups of soaked chickpeas. Coconut Milk – tinned or fresh coconut milk. Cumin Seeds – optional Onion – finely chopped or crushed Garlic – finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets Ginger – finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets Passata – either passata or tinned tomatoes that are crushed. Tomato paste can work too Red Chilli Powder Ground Turmeric Curry Masala Powder – if you do not have the other spices, you can use Indian curry masala powder only. It will taste a little milder but still great! Garam Masala – optional Oil – we have used olive oil

Method:

Select SAUTE mode on Instant pot and add oil into the inner stainless steel pot. Add cumin seeds and let it splutter. Then add onion puree (finely chopped) and SAUTE for a 3-4 minutes by stirring continuously. Next, add ginger and garlic puree and cook further for 2 minutes. Tip in tomato puree, crushed tomatoes or passata, let it cook for 2-3 minutes to remove the rawness of the tomatoes. Now add all the masala and mix everything well and cook 1 minute. Note – Make sure to deglaze the base/bottom of the pan to remove any stuck bits. If you think the masala mixture is burning or sticking add a couple of spoons of water. Add soaked chickpeas without water and stir. Pour water and salt. Press Cancel button, close the lid on pot and TURN VALVE on SEALING position. Select MANUAL/PRESSURE COOK (high pressure) and set timer + for 35 minutes. Once the pot beeps, after 10 minutes NPR release the pressure manually. Add coconut milk. Mix and cook again one minute on SAUTE mode. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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