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Instant Pot Coconut Curry Chickpeas bowl with rice and spinach

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.