Instant Pot Chickpea Curry {Vegan}
This Instant Pot Chickpea Curry with coconut milk is a healthy one-pot vegan meal made using pantry staples – it’s great for meal prep!
Servings: 4 servings
Calories: 587kcal
Ingredients
- 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
Rice
- 1 cups dry jasmine rice
- 1 1/2 cups water
- 1 tsp Butter
Instructions
- 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!
Video
Notes
Make your own curry powder using turmeric, cumin, ginger and coriander.
Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freeze this curry for 3-4 months. Keep in mind the coconut milk doesn’t defrost well and may alter the consistency of the dish.
Nutrition
Calories: 587kcal | Carbohydrates: 78g | Protein: 16g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 581mg | Potassium: 862mg | Fiber: 14g | Sugar: 9g | Vitamin A: 11200IU | Vitamin C: 146mg | Calcium: 200mg | Iron: 8.3mg