Instant Pot Coconut Curry Chickpeas

Like so many others, I’ve become somewhat of an Instant Pot fanatic. When I first bought my Instant Pot, it sat in the box for about six months, coming out only to serve as a glorified rice maker. Now, don’t get me wrong, it’s a great rice maker, but I didn’t really appreciate just how great this kitchen instrument was until I started using it to fast track healthy dinners for my family. Over the past year, it’s become a go-to tool for soups, stews, roasts, and countless large batches of quinoa. I love that it allows me to produce meals that taste like I’ve been working on them all day, but in reality, came together in less than an hour.  My latest IP favorite? This simple recipe for Instant Pot Coconut Curry Chickpeas.

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I came up with this recipe for Instant Pot Coconut Curry Chickpeas while I was craving comfort food but not wanting to go to the grocery store. And…it was a #meatlessmonday. After standing in front of my pantry for a few minutes, I grabbed a can of coconut milk, a few cans of chickpeas, and set to work. Less than 30 minutes later, a super satisfying dinner was on the table!

One note about curry powder: every brand is different. For this specific recipe, I used this organic yellow curry powder from Target [*affiliate link]. I’ve also loved the yellow curry powder from Penzeys. You can use whatever brand you have handy, but know that the flavor will vary slightly with each one!

While this recipe was developed for the Instant Pot, you could definitely make it on the stovetop. I would simply sauté the onions, garlic, and spices in a dutch oven, and then add the chickpeas and coconut milk. Let it simmer for 20-30 minutes and add the spinach just like in the original recipe. I love to serve it simply, over jasmine rice. Happy eating, friends!

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Instant Pot Coconut Curry Chickpeas An easy vegan recipe that will satisfy everyone in your family. Instant Pot (and slow cooker!) friendly.  Course: Main Course Servings: 4 people Author: With Two Spoons – 1 Tablespoons olive oil – 1 small yellow onion, diced – 2 cloves garlic, minced – 2 Tablespoons ginger paste (or minced fresh ginger) – 1 Tablespoon curry powder – 1/4 teaspoon red pepper flakes – 1/2 teaspoons kosher salt – 1 can (14 oz) coconut milk – 2 cans (15.5 oz each) chickpeas, rinsed and drained – 5 ounces baby spinach – 2 Tablespoons fresh lemon juice 1) Using the sauté function on the Instant Pot, heat 1 Tablespoon of olive oil. 2) Add the chopped onions and cook, stirring frequently, until softened (4-5 minutes).  3) Add the ginger paste and garlic, stirring until fragrant, about 1 -2 minutes. Be careful not to let the garlic burn (it will be bitter). 4) To the pot, add the curry powder, pepper flakes, and salt. Stir to combine. 5) Before opening the coconut milk, shake the can well to combine. Add the coconut milk to the onion and spice mixture and stir well.  6) Turn off the sauté function on the Instant Pot and close the lid per the manufacturer’s instructions, taking care to make sure the venting valve is set to “seal.”  7) Cook on manual pressure for 3 minutes, then allow a 3 minute natural pressure release.  8) While the mixture is still warm, add in the container of spinach and two Tablespoons fresh lemon juice.  9)  Once again select the sauté function on the Instant Pot. Sauté, stirring frequently, until the spinach is just wilted. Serve immediately.  

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Instant Pot Coconut Curry Chickpeas

An easy vegan recipe that will satisfy everyone in your family. Instant Pot (and slow cooker!) friendly. 

Course Main Course

Servings 4 people

Author With Two Spoons

Ingredients

• 1 Tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 Tablespoons ginger paste (or minced fresh ginger)
• 1 Tablespoon curry powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoons kosher salt
• 1 can (14 oz) coconut milk
• 2 cans (15.5 oz each) chickpeas, rinsed and drained
• 5 ounces baby spinach
• 2 Tablespoons fresh lemon juice

Instructions

1. Using the sauté function on the Instant Pot, heat 1 Tablespoon of olive oil.

2. Add the chopped onions and cook, stirring frequently, until softened (4-5 minutes). 

3. Add the ginger paste and garlic, stirring until fragrant, about 1 -2 minutes. Be careful not to let the garlic burn (it will be bitter).

4. To the pot, add the curry powder, pepper flakes, and salt. Stir to combine.

5. Before opening the coconut milk, shake the can well to combine. Add the coconut milk to the onion and spice mixture and stir well. 

6. Add the chickpeas to the Instant Pot.

7. Turn off the sauté function on the Instant Pot and close the lid per the manufacturer's instructions, taking care to make sure the venting valve is set to "seal." 

8. Cook on manual pressure for 3 minutes, then allow a 3 minute natural pressure release. 

9. While the mixture is still warm, add in the container of spinach and two Tablespoons fresh lemon juice. 

   
   

10.  Once again select the sauté function on the Instant Pot. Sauté, stirring frequently, until the spinach is just wilted. Serve immediately.