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Instant Pot Chickpea Curry


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  • Author: The Plant-Powered Dietitian
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This super easy, utterly delicious gluten-free vegan Instant Pot Chickpea Curry can be on the table in 20 minutes! Serve it with your favorite cooked whole grains.


Ingredients

Scale

Instructions

  1. Add oil to the Instant Pot and heat over “Sauté setting”. Add onion and sauté for 4 minutes. Add chili pepper, ginger, and garlic and sauté for 2 minutes. Add cumin, coriander, mustard, turmeric, garam masala, salt (if using), black pepper, and brown sugar and sauté for 1 minute.
  2. Add diced tomatoes, tomato sauce, chickpeas, cilantro and lemon juice. Cover pot with lid, fasten it, and set the high manual pressure setting for 10 minutes. Cook until timer goes off and the pressure is released.
  3. Serve chickpea curry over cooked whole grains of your choice.

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.

Make this recipe over the stove top by following step 1 in a large pot on the stove over high heat. Follow step 2 in the same pot, cooking covered for 20 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 159
  • Sugar: 6 g
  • Sodium: 340 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 6 g