Instant Pot Coconut Chickpea Curry
Instant Pot Coconut Chickpea Curry is a creamy vegan curry, perfect for those busy weekdays. Made with staple pantry ingredients, this one-pot meal with pot-in-pot brown rice will make up for a perfect wholesome meal.
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp Oil
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper (slit into two*)
- 1 cup Onion (diced )
- 1 tsp Ginger (grated )
- 1 tsp Garlic (minced )
- 3/4 cup Tomato (chopped )
- 1 cup Chickpeas (Chole/Garbanzo beans) (soaked in water for 4 hours or overnight)
- 1+1/2 cup Water
- 1/2 tsp Ground Turmeric (Haldi powder)
- 1 tsp Kashmiri red chili powder (mild or paprika, adjust to taste)
- 1 tsp Ground Cumin (Jeera powder)
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 cup Coconut Milk (canned)
- Cilantro leaves (chopped, to garnish)
- 1 cup Brown Basmati Rice
- 1+1/4 cup Water
Instructions
- 1
Add all the ingredients and spices in the order listed in the instant pot steel insert (exept from the to finish and rice group).
- 2
(optional for pot-in-pot rice) Place the trivet. In a bowl, add ingredients for brown rice and place it on top of the trivet.
- 3
Close the lid with vent in sealing position. Set the instant pot on bean/chili mode for 30 minutes on high pressure.
- 4
When the instant pot beeps, let the pressure release naturally. If it is not released completely in 20 minutes, release the pressure manually and open the lid.
- 5
(optional for pot-in-pot rice) Using tongs carefully take out the bowl of brown rice. Then take out the trivet.
- 6
Add the coconut milk and stir well. Set the instant pot on saute mode and let the curry simmer for about 7-8 minutes. This will thicken the curry and give it a wonderful creamy consistency.
- 7
Garnish with chopped cilantro and serve over rice.