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I stumbled upon this instant pot chickpea curry recipe during a busy week, and it's become my go-to for quick, flavorful meals. Packed with protein-rich chickpeas and aromatic spices, this curry delivers a punch of flavor without hours of simmering. My favorite part? Minimal prep time means I can whip up a restaurant-quality dish even on hectic evenings. Trust me, once you try this creamy, coconut milk-infused curry, you'll be hooked. Let's dive into this one-pot wonder that'll revolutionize your weeknight dinners!
Ingredients for Chickpea Curry in the Instant Pot
- Chickpeas: Protein-packed legume that adds texture and heartiness to the curry, making it a satisfying and filling vegetarian dish.
- Onion: Adds a sweet and savory flavor base to the curry, enhancing the overall taste and complexity of the dish.
- Garlic: Infuses a rich and aromatic flavor into the curry, providing depth and warmth to the dish.
- Curry powder: A blend of spices that gives the curry its signature flavor profile, adding warmth and complexity to the dish.
- Cumin: Earthy and warm spice that complements the curry powder, enhancing the overall depth of flavor in the dish.
- Turmeric: Adds a vibrant color and subtle earthy flavor to the curry, as well as providing anti-inflammatory properties.
- Diced tomatoes: Adds a tangy sweetness and acidity to the curry, balancing out the richness of the coconut milk.
- Coconut milk: Creamy and rich base that adds a luscious texture and subtle sweetness to the curry, creating a luxurious mouthfeel.
Read more: Instant Pot Massaman Curry Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Speeds up cooking time and infuses flavors for a rich and hearty chickpea curry.
- Sauté pan: Essential for sautéing onions and garlic to build the base flavors of the curry.
- Can opener: Needed to open cans of chickpeas, diced tomatoes, and coconut milk for the recipe.
Instant Pot Chickpea Curry Recipe
Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Ingredients:
Main Ingredients
- 2 cans chickpeas drained and rinsed
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can diced tomatoes
- 1 can coconut milk
- to taste salt and pepper
- for garnish fresh cilantro
Read more: Instant Pot Mutton Curry Recipe
Instructions:
- Set the Instant Pot to sauté mode and add some oil.
- Sauté the onion and garlic until fragrant.
- Add the curry powder, cumin, and turmeric, and cook for another minute.
- Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine.
- Close the Instant Pot and set it to high pressure for 10 minutes.
- Once done, do a quick release and season with salt and pepper.
- Serve the chickpea curry over rice and garnish with fresh cilantro.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Curry Recipe
Can You Make Instant Pot Chickpea Curry Ahead of Time?
Make Ahead Instructions
- Cook the chickpea curry as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the chickpea curry to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Chickpeas, also known as garbanzo beans, are a great source of plant-based protein and fiber, making them a nutritious addition to vegetarian and vegan diets.
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