Instant Pot Chickpea Curry (Vegan)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 teaspoon salt
- 1 tablespoon cumin
- 1 1/2 teaspoons ground coriander
- 2 cloves garlic ((minced))
- 1 onion ((chopped))
- 1 1/2 teaspoons garam masala
- 1/2 lemon ((juiced 2 tablespoons))
- rice ((to serve))
- 1 inch ginger ((finely chopped))
- 1 tablespoon curry powder ((i used a mild curry powder))
- 13.5 oz can coconut milk ((400 ml))
- 18 oz can diced tomatoes ((540 ml))
- 18 oz can chickpeas ((540 ml drained and rinsed))
- 2-3 carrots ((cut into 2 inch pieces))
- 10 whole if you are freezing them))
- 2 handfulls green beans
- Carbohydrate 0.339726496039161 g
- Cholesterol 0 mg
- Fat 0.124930491675652 g
- Fiber 0.0794386746758109 g
- Protein 0.134344936020399 g
- Saturated Fat 0.00834013890488884 g
- Serving Size 1 1 Serving (236g)
- Sodium 1.6646388900362 mg
- Sugar 0.26028782136335 g
- Trans Fat 0.021587824816304 g
- Calories 3 calories
My Favorite Weeknight Instant Pot Chickpea Curry
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a frantic dash to get something nutritious and delicious on the table before the kids start their after-school meltdowns. That's why I've become obsessed with my Instant Pot. It's a lifesaver, a culinary magician that transforms ordinary ingredients into extraordinary meals in a fraction of the time it would take on the stovetop. And this Instant Pot Chickpea Curry? It's my absolute go-to for a quick, healthy, and incredibly flavorful dinner.
The beauty of this recipe lies in its simplicity. No complicated techniques, no hours of chopping and simmering – just a handful of readily available ingredients, a quick toss into the Instant Pot, and voila! A fragrant, hearty, and satisfying curry that the whole family will devour. I love the vibrant colors, the creamy coconut milk base, and the satisfying texture of the chickpeas and vegetables. It’s a complete meal in itself, packed with protein and fiber, leaving me feeling energized and satisfied, not sluggish and weighed down. And the best part? It's incredibly adaptable. Feel free to swap out vegetables based on what’s in season or what you happen to have on hand. Broccoli, cauliflower, spinach – they all work beautifully in this curry.
Beyond its convenience, this chickpea curry holds a special place in my heart. It's a recipe that embodies comfort and ease. It's the kind of dish I can whip up after a long day at the office, knowing that I'll still have plenty of time to spend with my family without sacrificing a nutritious and delicious meal. It's also incredibly versatile. I often double the recipe, making a large batch that we enjoy throughout the week, freezing portions for future quick meals. This is especially helpful on those busy nights when even the thought of cooking feels overwhelming. Simply thaw a portion, heat it up, and dinner is served!
Beyond the weeknight wonder: This curry also shines as a perfect make-ahead meal. I often prepare the entire recipe (minus the fresh green beans and lemon juice) on a Sunday afternoon and freeze it in individual portions. When a busy weeknight rolls around, all I need to do is defrost the curry, add the green beans and lemon juice, and heat it through. It's the epitome of meal prepping done right – delicious, convenient, and completely stress-free.
Ingredient variations: While I adore the combination of spices in this recipe, I encourage you to experiment and make it your own. If you prefer a spicier kick, add a pinch of cayenne pepper or some finely chopped chili peppers. If you’re feeling adventurous, try substituting different types of beans – kidney beans or black beans would work equally well. The beauty of this recipe lies in its adaptability – feel free to adjust it to your own taste preferences and dietary needs.
Serving suggestions: I love serving this curry over fluffy basmati rice, but it's equally delicious with quinoa, brown rice, or even naan bread. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch. And don't forget the side of raita (yogurt dip) for a cool contrast to the warm spices.
In a world where time is often a luxury we can't afford, this Instant Pot Chickpea Curry offers a welcome escape. It's a recipe that embraces simplicity without sacrificing flavor, a meal that nourishes both body and soul. It's a reminder that even on the busiest of days, a delicious, healthy, and satisfying dinner is within reach.
So, the next time you’re short on time but craving something flavorful and comforting, give this recipe a try. I promise you won't be disappointed. It's more than just a recipe; it's a testament to the power of simple ingredients, a little bit of culinary magic, and the joy of a delicious, stress-free meal shared with loved ones.
Enjoy!
Step-by-step
- Place all ingredients not labelled 'after cooking' in the Instant Pot.
- Seal the valve, then pressure cook on high for 5 minutes.
- The pot will take roughly 20 minutes to come to pressure.
- After cooking, let the pot sit for 10 minutes to let the pressure release naturally.
- Release remaining pressure, then stir in the lemon juice and green beans.
- Allow to sit 5 more minutes, until the beans are slightly soft and bright green.
- Serve over rice.
