Instant Pot Vegan Chickpea Curry

This is an amazing recipe passed onto generations. It has amazing Asian spices whose aroma is love. You would crave for it.

5 from 2 votes

Instant Pot Vegan Chickpea Curry

Course Main Course
Cuisine Asian
Keyword green bell pepper, Vegan Chickpea Curry, White Chickpeas
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 119 kcal


  • 2 tbsp olive oil
  • 1 onion diced
  • 1 bell pepper diced
  • 2 garlic cloves minced
  • 1 tbsp curry powder
  • 2 cans chickpeas
  • 1 can tomatoes diced
  • 1 cup frozen corns
  • 1 cup okra sliced
  • 1 cup kale leaves
  • 1 cup vegetable broth
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • juice of 1 lime
  • 2 tbsp cilanro


  1. Turn on the instant pot and select sauté.

  2. Add oil, onion and sauté for 4 minutes.

  3. Add garlic and bell pepper and sauté for 2 minutes.

  4. Add curry powder and cook for 30 seconds.

  5. Add chickpeas, tomato and its juice, okra, kale, broth, corn and maple syrup.

  6. Close the lid of the instant pot.

  7. Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure naturally through steam vent.

  8. Open the lid and add lime juice, salt and pepper.

  9. Serve and enjoy.

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