Instant Pot Chickpea Curry

May 19, 2023

295

Turn to an Instant Pot to make this classic comfort food dish for Instant Pot Chickpea Curry in minutes. This 100% plant-based (vegan) chickpea curry pays tribute to the vibrantly flavored, Indian classic comfort food, chana masala, which is a chickpea dish cooked with tomatoes and spices. And it’s easy to make this rustic, protein-packed dish at home too with a few simple ingredients you probably have on hand right now—chickpeas, onions, canned tomatoes, and spices.

Rich in flavor and nutrition, this is a simple way to get dinner on the table in minutes, thanks to the brilliance of the Instant Pot. Just cook up your favorite whole grain to serve with your chickpea curry, and you’re good to go! You can even cook the grains on the tray within the Instant Pot to save on time, dishes, and labor. Pair it with a Kachumber Salad and you have a plant-powered meal made in heaven. This one-dish meal is also excellent packed up for lunch the next day, too. It’s great for meal prep—you can get several meals out of one batch of this easy Instant Pot recipe for vegan curry. While I truly love Indian cuisine, I’m not a true expert in this beautiful plant-based foldaway. Check out the work of my friend and collage Vandana Sheth to learn more about plant-based Indian cuisine.

Step-by-Step Guide:

Use the sauté setting on your Instant pot to sauté the onion, ginger, garlic and spices. Then add the tomatoes and chickpeas and stir well.

Cook over the high pressure setting for 10 minutes.

Just serve this chickpea curry with your favorite cooked whole grain, such as brown rice, bulgur, farro, quinoa, or millet.

Instant Pot Chickpea Curry

(22 votes, average: 3.55 out of 5)
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3.6 from 22 reviews

Author: The Plant-Powered Dietitian
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegan

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Description

This super easy, utterly delicious gluten-free vegan Instant Pot Chickpea Curry can be on the table in 20 minutes! Serve it with your favorite cooked whole grains.

Ingredients

1 ½ tablespoons vegetable oil
1 onion, diced
1 small (or 1/2 large) green chili, finely diced
1 tablespoon grated fresh ginger
4 cloves minced fresh garlic
1 tablespoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground mustard
1 teaspoon ground turmeric
2 teaspoons garam masala
½ teaspoon sea salt (optional)
½ teaspoon black pepper
1 tablespoon brown sugar
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can tomato sauce
½ cup finely chopped fresh cilantro (reserve some for garnish)
2 (15-ounce) cans (3 ½ cups) chickpeas, rinsed, drained
1/2 lemon, juiced

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Instructions

Add oil to the Instant Pot and heat over “Sauté setting”. Add onion and sauté for 4 minutes. Add chili pepper, ginger, and garlic and sauté for 2 minutes. Add cumin, coriander, mustard, turmeric, garam masala, salt (if using), black pepper, and brown sugar and sauté for 1 minute.
Add diced tomatoes, tomato sauce, chickpeas, cilantro and lemon juice. Cover pot with lid, fasten it, and set the high manual pressure setting for 10 minutes. Cook until timer goes off and the pressure is released.
Serve chickpea curry over cooked whole grains of your choice.

Notes

You can pull double duty and cook the whole grains in the Instant Pot by placing the uncooked grains in a glass bowl with the recommended amount of water on the tray that comes with your Instant Pot. The tray allows the grains to cook—elevated above the curry—in a separate container. When the cooking cycle is done, you will find the grains cooked in one container, and the curry cooked on the bottom. You may have to drain off extra liquid in the grains before serving them.

Make this recipe over the stove top by following step 1 in a large pot on the stove over high heat. Follow step 2 in the same pot, cooking covered for 20 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Entree
Cuisine: Indian