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Instant Pot Coconut Chickpea Curry

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A creamy and flavorful Instant Pot coconut chickpea curry that’s hearty, satisfying, and perfect for an easy weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1/2 cup vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Set the Instant Pot to sauté mode and heat olive oil.
  2. Add diced onion and sauté for 3-4 minutes until softened.
  3. Add garlic and ginger, and sauté for another 1-2 minutes.
  4. Stir in curry powder, cumin, turmeric, paprika, and cayenne pepper, cooking for 30 seconds to bloom the spices.
  5. Add diced tomatoes, chickpeas, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
  6. Seal the Instant Pot lid and cook on high pressure for 6 minutes.
  7. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
  8. Stir the curry and adjust seasoning if needed.
  9. Serve hot, garnished with chopped cilantro and alongside rice or naan.

Notes

  • Add spinach or kale at the end for extra greens.
  • For a thicker curry, simmer on sauté mode for a few extra minutes after pressure cooking.
  • Leftovers taste even better the next day as flavors develop further.

Nutrition

Find it online: https://ukfinda.com/instant-pot-coconut-chickpea-curry/