Instant Pot Chickpea Curry
This vegan Instant Pot Chickpea Curry is super flavorful with just the right amount of spice. Healthy and hearty, ready in less than 30 minutes. Makes for a quick and easy weeknight dinner the whole family will love.
Ingredients
- 16 oz dried chickpeas (1 lb)
- 1 tbsp coconut oil
- 1 yellow onion
- 3 cloves of garlic
- 1 tbsp curry powder
- 2 tsp fresh grated ginger
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried parsley
- 1.5 tsp pink sea salt
- 1 tsp black pepper
- 1/8 tsp cayenne (optional)
- 15 oz roasted diced tomatoes
- 2 cups unsweetend coconut milk
- 1 cup vegetable broth (low sodium)
- 1-2 tbsp lime juice
- 2 cups baby spinach
- fresh parsley for garnish
Instructions
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Place dried chickpeas in a large mixing bowl. Fill up with enough water that chickpeas are covered and submerged. Wrap bowl with saran wrap or a dish towel and allow chickpeas to soak in water overnight.
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The next morning, drain and rinse chickpeas thoroughly then set aside. Thinly dice onion and mince garlic.
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Turn Instant Pot on and place on sauté setting. Add in coconut oil and bring to a heat. Once coconut oil is heated and has melted, toss in diced onion and minced garlic. Sauté until onion starts to translucent. About 2-3 minutes.
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Stir in chickpeas then immediately spirnkle with spices and herbs; curry powder, grated ginger, turmeric, cumin, paprika, dried parsley, pink sea salt, black pepper, and cayenne (if using). Give chickpeas a good stir making sure they are well coated with spices and herbs. Add in roasted tomatoes and give everything a good stir once again.
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Pour in vegetable broth and coconut milk then drizzle lime juice. Give chickpeas a good stir making sure they are well mixed in with broth and milk.
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Place lid on Instant Pot tightly closing and securing. Move steam release valve to sealing position. Press “Pressure Cook” or “Manual” button and set cooking timer for 15 minutes. At this point, the Instant Pot will take some time to build up and reach pressure. The pot will beep and timer will then begin to countdown.
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Once countdown finishes, allow NPR for 10 minutes. Slowly and carefully turn valve to steam release to finish releasing pressure. Open lid and add in baby spinach. Give it a good stir to combine spinach with chickpeas. Close lid again and let baby spinach set for about 5-10 minutes (see note).
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Remove lid and serve chickpeas while they are still warm. Serve over white rice or cauliflower rice. Garnish with fresh parsley and another squeeze of lime juice if desired. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Be sure to soak dried chickpeas overnight- This will soften your chickpeas and double them in size. Allowing them to thoroughly cook in set time. Soaking chickpeas overnight, then draining and rinsing them, makes them easier to digest. Soaking beans/legumes helps get rid of the phytic acid they naturally contain. Which is what can make one feel gassy when one eats beans/legumes.
- Let baby spinach set for about 5-10 minutes in IP with the lid closed- No need to set pressure cooker. The chickpeas will be hot enough that the heat will wilt the baby spinach without having to add more cooking time.
- Substitute for coconut milk- You can use any other plant based milk that's creamy like cashew milk or almond milk.
- Substitute for vegetable broth- Use low-sodium chicken broth if you don't need these to be vegan friendly.
- Don't skip the lime juice- This will bring out all the flavors and elevate them. If you don't have lime juice use any other acidic like lemon juice and apple cider vinegar. If you're using acv, I would use just 1 tablespoon as it has a very strong taste and can overpower the rest of the flavors.