This Instant Pot Chickpea Curry is an amazing recipe passed on generations. The chickpeas curry is a vegan-friendly dish, but just because it is vegan do not think it is not flavorful. This chickpeas curry is an outstanding dish and truly comforting food!
Why is this the best chickpea curry?
It is ready in no time, and it is bursting in flavors. This curry is ready in 20 minutes and is perfect for busy days when you need something nourishing.
In addition, this plant-based curry is loaded with plant protein and it is a win if you are looking for a filing and a healthy dinner.
Can I use frozen kale?
As always, fresh would be better but frozen kale would work as well.
For this recipe, I used frozen kale as that is what I had in my fridge. You can use a cup of freshly sliced kale as well.
What can you use instead of kale?
If you don’t have kale feel free to use beet greens or a cup of spinach. They both will perfectly complement the chickpeas.
Is the curry spicy?
This is a mild curry and you will love its flavor. Onion, garlic, and curry powder make an aromatic base for the curry. The tomatoes perfectly complement these spices, while the lime juice at the end gives a kick of freshness.
How to make is spicy?
You can make this Instant Pot Chickpea Curry recipe spicy by using a spicy curry paste.
Can I add chicken?
Yes, but then it won’t be vegan. You can make Instant Pot Japanese Curry as well.
How to make chickpeas curry
Start by gathering your ingredients.
In Instant pot on Saute, cook bell peppers, with onion and garlic powder for 2 minutes.
Add curry powder and cook for 30 seconds.
Add the rest of the ingredients, except the lime juice.
Lock the lid and select Manual. Cook on High pressure for 5 minutes. Once the cooking cycle is done, perform a natural pressure release.
Add lime juice and adjust seasonings.
Serve curry warm.
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 cup mixed bell peppers diced
- 1/2 tsp garlic powder
- 1 tbsp curry powder
- 2 cans chickpeas
- 1 can tomatoes diced
- 1 cup frozen corns
- 1 cup okra sliced
- 1 cup frozen kale
- 1 cup vegetable broth
- 1 tbsp maple syrup
- 1 tsp salt and pepper to taste
- juice of 1 lime
- 2 tbsp cilanro for garnish
- Turn on the Instant Pot, select sauté and add the olive oil.
- Add bell peppers, garlic, and onion powder and saute for 2 minutes.
- Add curry powder and stir for 30 seconds.
- Add chickpeas, tomato and its juice, okra, kale, broth, corn and maple syrup and stir well.
- Close the lid and cook on high pressure for 5 minutes.
- When cooking time ends, wait for a natural pressure release.
- Open the lid and add lime juice, salt and pepper.
- Serve and enjoy.