Instant Pot Chickpea Curry (Vegan, Gluten-Free)

Turn to an Instant Pot to make this classic comfort dish in minutes. This 100% plant-based (vegan) Instant Pot Chickpea Curry pays tribute to the vibrantly flavored, Indian classic comfort food, Chana Masala. And it’s easy to make this rustic, protein-packed dish at home too with a few simple ingredients—chickpeas, canned tomatoes, spices, and cooked whole grains. 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. You can even cook the grains on the tray within the Instant Pot to save on time, dishes, and labor. Pair it with this 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.

If you want to make this recipe without the Instant Pot check out this version for Chana Masala with Brown Rice at The Plant-Powered Dietitian.

Instant Pot Chickpea Curry (Vegan, Gluten-Free)

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(2 votes, average: 3.50 out of 5)
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3.5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

The vibrantly flavored, Indian classic comfort food, Instant Pot Chickpea Curry, is super easy to make at home with a few simple ingredients—chickpeas, canned tomatoes, spices, and whole grains.

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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
• 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
• 2 teaspoons garam masala
• 1/2 lemon, juiced
• *4 cups cooked gluten-free whole grains, according to package directions (i.e., brown rice, sorghum, quinoa, millet)

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Instructions

1. Fill the container of an Instant Pot with all of the ingredients (except the cooked whole grains) and stir well with mixing spoon.
2. Close lid, and push the “bean/chili” setting (which is 30 minutes on high pressure) according to manufacturer instructions.
3. When Instant Pot cooking cycle is complete, release the pressure according to the manufacturer instructions.
4. Serve chickpea curry over cooked whole grains (serve these warm).

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.

• Category: Entree
• Cuisine: Indian

Nutrition

• Serving Size: 1/2 cup whole grains with ¾ cup chickpea curry
• Calories: 350
• Sugar: 10 g
• Sodium: 26 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 58 g
• Fiber: 12 g
• Protein: 15 g

Keywords: instant pot, chickpea, garbonzo beans, curry

For other classic Indian recipes, check out a few of my favorite recipes:

Edamame Masala Brown Basmati Rice Bowl
Indian-Style Potatoes
Indian-Style Yellow Lentil Stew
Kachumber Salad

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