Instant Pot Chickpea Curry (Vegan)

This chickpea curry recipe has everything you look for in a weeknight dinner! Rich and creamy with flavors spot on, this curry gets ready in 20 minutes (canned chickpeas) or 40 minutes( dried soaked chickpeas).

I have made this vegan instant pot chickpea curry but have also included instructions for stove top. Tastes yummy with naan bread or steamed basmati rice.

For more delicious curry recipes please check- tofu curry, red thai curry, vegan yellow curry, panang curry, veg kolhapuri, spianch chickpea curry.

A Chickpea Curry Recipe So Good!

Are you a big fan of chickpea curry and looking for that perfect recipe better than takeouts?

Are you looking for the ultimate vegan chickpea curry that does not cal for long list of ingredients?

You want to make Indian curries but have no idea of many ingredients or whole spices used?

What to perk up your weeknight dinner without sweating it out?

If you answered yes to one or all, you have come to the right place. A chickpea curry recipe that is insanely addictive, totally delicious, a breeze to make and also vegan.

You do not need any whole spice or unique ingredients specific to Indian cooking here.

All you need for making this recipe are onions, tomatoes, some garam masala powder, cashew paste or coconut milk.

You just have to saute the onions and tomatoes, add drained and rinsed chickpeas or soaked chickpeas, mix well and cook until done. So simple.

I have used dried chickpeas here and used my instant pot to make this curry with chickpeas. You can easily use canned chickpeas here and make the recipe on stove top too. Look out for my instructions below.

This curry tastes so delicious, rich, creamy and the flavor is exceptional. If you love takeouts or restaurant style chickpea curry, this recipe is something you should try out today!

This Instant Pot Chickpea Curry Is

Vegan, gluten free and plant based!

Easy to make weeknight dinner

delicious with impeccable flavors

creamy & rich

tastes best with basmati rice and naan

So much better than takeouts.

If you are fond of Indian curries similar to this, do check out dal makhani, vegetable korma, maa ki dal, kidney beans curry.

Ingredients You Will Need

Chickpeas– You can use both dried chickpeas or canned chickpeas in this recipe. This instant pot chickpea curry gets in ready in 40 minutes excluding the prep time if you use dried chickpeas that has been soaked overnight.

To speed up the recipe and cut down the total time taken for cooking, you can use rinsed and drained chickpeas from a can. Also you can use black chickpeas, kidney beans in this recipe.

Onions– Finely chopped onions along with tomatoes is the base of this curry. I use a food processor to chop the onions really fine. To make a creamy curry we want super finely chopped onions, You can also puree them but the texture of the curry a bit.

Tomatoes– Tomatoes lend the base to this chickpea curry, also adds a bit if tangy taste and color to this curry. You can use finely chopped or pureed tomatoes, canned tomatoes or even roasted tomatoes for varied flavors.

Spice powders– As we are not using any whole spices in this recipe, we need good quality garam masala powder. You can use homemade ones or invest in a pack from good brand. Along with garam masala powder you can also some chana masala powder or chole masala powder if you have.

Coconut milk or cashew paste– I like to add some thick coconut milk or cashew paste towards the

Other spice powders we use in this curry are the regular ones like red chili powder, ground turmeric and ground coriander. Instead of red chili powder you can also add paprika or cayenne pepper.

Other Ingredients– Regulars in Indian curry recipes that is minced ginger, 3 cloves garlic minced, green chilies and fresh cilantro leaves. If available you can also add a dash of crushed kasuri methi or dried methi leaves. You can leave it out if unavailable. In the USA you will find it in the Indian stores or Asian stores.

How To Make Chickpea Curry On Stove Top

The step by step instructions for making this recipe is shown with instant pot. Here I have given instructions for making the recipe on stove top.

You can either cook the chickpeas and make the masala side by side, once the chickpeas are cooked, toss in the masala and mix. You can also pressure cook the chickpeas before hand and make the curry. Third option is to use the canned chickpeas of course.

Heat 2 tablespoons oil in heavy pan. Add cumin seeds, followed by finely chopped onions, cilantro leaves, green chili and minced ginger-garlic. Saute in high heat for 2-3 minutes.

Add the tomato puree or finely chopped tomatoes, all the spice powders and mix well. Cook further in medium high heat until the tomato is well cooked.

Add 1 cup water and simmer for 5-6 minutes. Now add cooked chickpeas and mix well. Simmer for 3-4 minutes to adjust consistency.

Finally stir in the cashew paste or thick coconut milk. Simmer for a minute, add crushed kasuri methi and mix well. Serve warm.

Tips & Recipe Notes

Saute onion-ginger garlic together– To make a very flavorful restaurant style curry base, do not add onions ginger garlic one by one and saute. Add them together as I have mentioned and saute together. You will notice the flavor difference when you follow this method.

Saute the tomato paste or puree really well– To make the best curry base you have to saute the tomato very well after adding spice powders. Sauteing well releases the flavor of spice powders and thicken the curry base too.

Get the consistency right- Once the curry is cooked in instant pot, release the pressure manually and cook he curry in saute mode for 4-5 minutes. This step will bring the curry together and make the consustency right. At this stage you can add cashew or coconut milk. See next tip.

Add creamy touch with coconut milk or cashew paste– This whole recipe is made with just 2 tablespoons oil and not very rich. Toadd some richness and also to the curry creamy I stir in some coconut milk or cashew paste towards the end. If you want a lighter chickpea curry use coconut milk.

Add a dash of lime juice to perk up the flavors. You can also use lemon juice.

Serve with finely chopped raw onions for more flavor.

Step By Step Method

Preparing Chickpeas

Follow these steps only if you are using dried chickpeas. If you are using canned chickpeas, just drain and rinse thoroughly.

Pick, rinse and soak dried chickpeas in plenty of water for 8-12 hours. Well soaked chickpeas cook faster and are easier to digest, lends amazingly creamy texture when mashed to curries.

Once well soaked, drain and rinse the chickpeas very thoroughly. It is important to get rid of foamy white liquid from soaked chickpeas.

Set aside to use in chickpea curry.

Making Chickpea Curry In Instant Pot

Place the insert or inner pot inside your instant pot and plug in.

Press saute mode and set the time to 15 minutes.

Once the instant pot displays hot, add 2 tablespoons oil. You can use any oil like mustard oil, peanut oil, coconut oil.

Add cumin seeds, minced ginger garlic, finely chopped onions, cilantro leaves and slit green chilies.

Saute well for two minutes until aroma wafts out.

Now in goes the finely chopped tomatoes or tomato puree.

Next add curry powder, red chili powder, garam masala powder, ground turmeric and ground coriander.

Saute very well for 8-9 minutes until the spice powders are well cooked and oil separates from the sides.

Add 1/2 cup water to de glaze, saute for 3 minutes.

Next in goes soaked and drained chickpeas along with salt to taste. Mix gently.

Once the saute cycle ends, press cancel.

Add 2 cups water and close the instant pot.

Press manual or pressure cook and set the time to 35 minutes. Set pressure valve to seal. Cook in high pressure.

Once done, press cancel and release pressure manually.

At thus stage the chickpea curry will look watery and it is totally fine.

Press saute mode and set timer for 5 minutes. Let the curry simmer in open pot.

At this stage if desired stir in 1/2 cup thick coconut milk or 3 tablespoons cashew paste. Unplug the instant pot.

Add finely chopped fresh cilantro leaves, crushed kasuri methi and 2 teaspoons lime juice.

Mix well and serve chickpea curry warm.

Serving Suggestions

This vegan chickpea curry goes very well

steamed basmati rice

tandoori roti

naan bread

roti.

toasted bread.

I hope you will try this vegan chickpea curry recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

Stay tuned for more Indian instant pot recipes.