Instant Pot Chickpea Coconut Curry
A creamy, comforting chickpea coconut curry made quickly in the Instant Pot.
Method
- 1
Turn Instant Pot to sauté mode and heat oil.
- 2
Add cumin seeds and bay leaf; allow to splutter.
- 3
Add onion, ginger, and garlic; cook until lightly golden.
- 4
Stir in tomato puree and spices; cook for 1–2 minutes.
- 5
Add chickpeas, coconut milk, and salt; mix well.
- 6
Seal and pressure cook on high for 3 minutes.
- 7
Allow natural release for 5 minutes, then release remaining pressure.
- 8
Stir in spinach and lemon juice until wilted.
- 9
Simmer on sauté mode if a thicker consistency is desired.
- 10
Serve hot with rice or flatbread.
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •200 ml tomato puree
- •1 tsp salt
- •200 g spinach
- •1 tbsp lemon juice
- •1 bay leaf
- •1 large onion, finely chopped
- •1 tin chickpeas, drained and rinsed
- •1 tin coconut milk
- •1 tsp turmeric
- •1 red chilli, finely chopped
- •2 tbsp fresh coriander, chopped
- •1 tsp garam masala
Notes
- •Adjust spices to taste if you prefer more heat.
- •Use any leafy greens if spinach isn't available.
- •This curry keeps well in the fridge for up to 3 days.
- •Can be frozen for a quick meal; just reheat thoroughly.
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