This Instant Pot Chickpea Curry with coconut milk is a healthy vegan recipe. It comes together in one pot for easy meal prep, and this easy dinner is made using pantry staples! This healthy curry is vegan, dairy free, and gluten-free.
What is curry?
Because it defines a type of food, a group of spices, and a cuisine, the word curry can be confusing.
Actually, there are several different versions of curry, each coming from a different area of the world. The most commonly known curries are Japanese, Thai, and Indian.
This chickpea curry is an Indian curry, made with a complex but delicious blend of Indian spices.
Some, but not all, Indian curries are made using coconut milk. This vegan chickpea curry recipe does include the use of coconut milk.
What can I use instead of coconut milk in curry?
Coconut milk has a very thick consistency. As a result, it is fantastic for thickening liquids, so it is often used in making curries.
If you are unable to use coconut milk (or simply don’t care for it), there are decent substitutes available. The most common coconut milk substitutes include heavy cream, half and half, and sour cream.
The consistency of the final dish will vary depending on which substitute you use. The best coconut milk alternative is heavy cream, measuring at a 1:1 ratio. This means, for every cup of coconut milk in a recipe, you will use 1 cup of heavy cream. The consistency of chickpea curry made with coconut milk and one made with heavy cream is minimal.
What is curry powder made from?
The spices found in most Indian curry powder, including the curry powder for this recipe, include:
A prominent flavor often used to make Thai curries like my Instant Pot Thai Chicken Curry, is lemongrass.
What does curry taste like?
Curry powder is made with a combination of sweet and savory spices, so the taste is somewhat deep and earthy, with a slightly sweet undertone.
What should I serve with Instant Pot chickpea curry?
One nice thing about curries is that most of them are complete meals on their own. With protein-packed chickpeas, healthy veggies, and a starchy carbohydrate (rice), this curry doesn’t require much else to go with it.
That being said, Indian restaurants often serve their curry dishes with a side of flatbread or pita for dipping.
Can I freeze coconut chickpea curry?
This vegan chickpea curry recipe is made with coconut milk, which tends to separate when frozen. For this reason, you can freeze it, but it may alter the consistency slightly.
If you won’t be freezing the curry, store it in an airtight container in the refrigerator and enjoy it within 4 to 5 days.
To freeze chickpea curry, be sure it is completely cool first. Then transfer it to freezer-safe meal prep containers or another type of freezer storage containers. Once frozen, the curry will keep well in the freezer for 3 to 4 months.
The night before you want to serve it, transfer the containers to a refrigerator so they can thaw.
Grab some glass meal prep bowls if you plan on turning this Instant Pot Chickpea Curry into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Instant Pot Chickpea Curry
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 (255g) packages grape/cherry tomatoes, sliced
- 1 tbsp curry powder
- 2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 (400mL) can full-fat coconut milk
- 1 cup vegetable broth
- 2 cans chickpeas, rinsed and drained
- 1 red pepper, diced
- 2 cups spinach, chopped
- Cilantro, to serve
- 1 cups dry jasmine rice
- 1 1/2 cups water
- 1 tsp Butter
- Add everything besides red pepper, spinach and cilantro to Instant Pot in order listed above. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10 to 15 minutes to come to pressure then pressure cook the 2 minutes. Meanwhile, cook rice, water and butter in a rice cooker while chickpeas are cooking.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in red pepper and spinach.
- Serve over rice and garnish with cilantro. Serve and enjoy!