Coconut Chickpea Curry

Introduction

If you’re looking for a delicious and comforting meal that can be prepared quickly, this Instant Pot Coconut Chickpea Curry is the perfect choice. Packed with flavor and nutrition, this dish combines the richness of coconut milk with hearty chickpeas, making it an excellent vegetarian option for any day of the week. With simple ingredients and minimal prep time, this curry is sure to become a family favorite.

Detailed Ingredients with measures

Coconut milk – 1 can (400ml)
Chickpeas – 2 cans (400g each), drained and rinsed
Onion – 1 medium, chopped
Garlic – 3 cloves, minced
Ginger – 1 tablespoon, grated
Diced tomatoes – 1 can (400g)
Curry powder – 2 tablespoons
Cumin – 1 teaspoon
Salt – to taste
Lime – 1, juiced
Fresh cilantro – for garnish
Oil – 1 tablespoon (for sautéing)

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time – 15 minutes
Total Time – 25 minutes
Yield – Serves 4-6

This Instant Pot Coconut Chickpea Curry not only brings an explosion of flavors but also ensures you can whip up a satisfying meal in no time. Enjoy the creamy texture and aromatic spices with your choice of naan or rice for a complete meal.

Detailed Directions and Instructions

Step 1: Prepare Ingredients

Gather all the necessary ingredients for the curry. This includes coconut milk, chickpeas, onion, garlic, ginger, spices, and any additional vegetables you choose to include.

Step 2: Sauté Onions

Set your Instant Pot to the ‘Sauté’ function. Add a little oil and let it heat up. Once hot, add the chopped onions and sauté until they are translucent.

Step 3: Add Garlic and Ginger

Stir in the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant.

Step 4: Incorporate Spices

Add the spices (such as cumin, coriander, turmeric, and chili powder) to the mixture. Stir well to combine and cook for about 1 minute to activate their flavors.

Step 5: Add Chickpeas and Coconut Milk

Pour in the drained chickpeas along with the coconut milk. Stir everything together to ensure that the chickpeas are evenly coated.

Step 6: Include Additional Vegetables (Optional)

If you are adding any additional vegetables, such as spinach or bell peppers, incorporate them into the mixture at this stage.

Step 7: Pressure Cook

Close the lid of the Instant Pot and ensure the valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ option and set the time for 10 minutes.

Step 8: Natural Release

Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.

Step 9: Serve

Open the lid and stir the curry. Adjust seasoning to taste, and serve hot with rice, naan, or your preferred side.

Notes

Note 1: Spice Level

Adjust the amount of chili powder according to your spice preference.

Note 2: Coconut Milk

Use full-fat coconut milk for a richer flavor, but light coconut milk can also be used for a lower calorie option.

Note 3: Storage

Leftover curry can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

Note 4: Vegan Option

This recipe is naturally vegan and gluten-free, making it suitable for a variety of diets.

Cook techniques

Using an Instant Pot

The Instant Pot allows for quick cooking under pressure, significantly reducing the time needed for the chickpeas and other ingredients to become tender and infused with flavor.

Sauté Method

Start by using the sauté function to cook onions and garlic, which enhances the overall flavor of the dish before pressure cooking.

Pressure Cooking

Pressure cooking is essential for achieving a creamy texture for the chickpeas and coconut milk, helping to meld all the ingredients together beautifully.

Natural Release

Allowing the pressure to release naturally after cooking helps to preserve the texture and flavors of the curry.

FAQ

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them beforehand, as they require longer cooking times than canned chickpeas.

What can I substitute for coconut milk?

You can use other plant-based milk like almond or soy milk, though it may alter the flavor and creaminess of the dish.

Is this curry spicy?

The spice level can be adjusted based on your preference; you can reduce the amount of curry powder or add mild spices instead.

Can I add vegetables to this curry?

Absolutely! Frozen or fresh vegetables can be added for extra nutrition and flavor.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Conclusion

The Instant Pot Coconut Chickpea Curry is a delicious and satisfying meal that is not only quick to prepare but also packed with flavor. The combination of creamy coconut milk and hearty chickpeas makes it a perfect dish for both weeknight dinners and special occasions. You can easily customize it by adding additional vegetables or spices to suit your taste preferences, ensuring that it will become a favorite in your household.

More recipes suggestions and combination

Vegetable Biryani

This fragrant rice dish combined with an assortment of vegetables and spices is a perfect companion to curries, adding texture and flavor.

Spicy Lentil Soup

A hearty lentil soup with a kick can be a great addition, offering a different taste while still being wholesome and nutritious.

Chicken Tikka Masala

A classic dish that pairs well with the chickpea curry, offering a rich and creamy flavor profile that complements the spices used in both dishes.

Quinoa Salad

A light and refreshing quinoa salad can balance the richness of the curry, featuring fresh vegetables and a tangy dressing.

Naan or Roti

Serve your curry with warm, fluffy naan or roti for a delightful experience of dipping and soaking up the delicious sauce.

Chilli Paneer

This Indo-Chinese dish offers a spicy and tangy flavor that pairs well with the milder coconut chickpea curry, creating a delightful contrast.