Easy Instant Pot Chana Masala {Chickpea Curry}
This Easy Instant Pot Chana Masala is a delicious and hearty vegetarian dish. It’s a tomato-based Indian chickpea curry with lots of spice!
Servings: 6 servings
Calories: 311kcal
Ingredients
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 3 cups chickpeas, rinsed and drained
- 1 tbsp brown sugar
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1 (796mL) can diced tomatoes
- 1 (796mL) can crushed tomatoes
- 1 cup vegetable broth
- 1 tbsp lemon juice
- 4 cups baby spinach
- Naan, to serve
- Cilantro, to serve
Basmati rice
- 1 cup basmati rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for spinach, naan and cilantro. 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 minutes to come to pressure then pressure cook the 2 minutes.
- Meanwhile, cook rice in a rice cooker and heat naan if serving in the oven or microwave.
- 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 lemon juice and baby spinach. Serve over basmati rice and with cilantro and naan (if serving) and enjoy!
Video
Notes
Nutrition info is for 1/6 of chickpeas and rice and excludes naan.
Make your own curry powder by mixing together cumin, coriander, turmeric and ginger.
If you’re using dried chickpeas, cook them in the Instant Pot for 50 minutes on high pressure. For every 1 lb. of dried chickpeas, you’ll need 6 cups of water.
Add more veggies to this dish like broccoli, cauliflower, carrots or kale.
Store this chana masala in the fridge for 5-7 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes
Freeze the chana masala and rice separately for up to 3 months. Thaw in the fridge overnight then reheat as normal.
Nutrition
Calories: 311kcal | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 586mg | Potassium: 471mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2010IU | Vitamin C: 10.4mg | Calcium: 85mg | Iron: 3.9mg