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Vegetarian Instant Pot Chickpea Curry

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If you’re looking for a healthy and quick weeknight meal, this Instant Pot Chickpea Curry recipe is an easy favorite. A simple pressure cooker curry recipe ready in 20 minutes, packed with chickpeas, tomato and kale it would be delicious served with fluffy Jasmine rice for dinner tonight!

Chickpea Curry on White Plate

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Evening strolls down my neighborhood street would make anyone crave curry. The aromas coming from neighboring kitchens truly make your mouth water. Although my love of curry is not new (all of these curry recipes I’ve written prove it!), I do find myself making it several more times a month now.

And this Instant Pot Chickpea Curry is a quick and easy fix for those cravings, taking just 20 minutes to cook in your pressure cooker!

It’s a lighter curry with a thinner broth base. Yet… it is packed with flavor. Serve over cooked rice (or even some coconut cauliflower rice), with a squeeze of fresh lime, and you’ll know why it’s a weeknight favorite in my kitchen!

chickpea curry on white plate with sliced limes

Is this Chickpea Curry Spicy?

Yes and no. Actually, that depends on you. I love milder, sweeter curries. My guys… love everything spicy. So, I adjust.

Spicing up the dish requires a couple of choices with the peppers and the tomatoes.

Peppers:

If you like your curry spicy, choose a jalapeño or serrano pepper. Retain the seeds when you chop the peppers to yield a spicer curry. If you like a milder curry, as I do, add a bell or anaheim pepper instead. You will want about 1/2 cup of chopped peppers.

Tomatoes:

This recipe calls for one 15-ounce can of tomatoes. I like to add fire-roasted diced tomatoes. It adds a little kick without overpowering the dish. However, a can of crushed or diced tomatoes works fine too.

Can I make this Vegetarian Instant Pot Chickpea Curry Vegan?

If you would like to make this dish vegan, simply swap the butter for oil, the chicken broth for vegetable broth or even water, and the honey for maple syrup.

Chickpea Curry over White Rice

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Chickpea Curry on White Plate

Vegetarian Instant Pot Chickpea Curry

If you're looking for a healthy and quick weeknight meal, this Instant Pot Chickpea Curry recipe is an easy favorite. A simple Instant Pot curry recipe ready in 20 minutes, packed with chickpeas, tomato and kale it would be delicious served with fluffy Jasmine rice for dinner tonight!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 medium onion diced (about 1/2 cup)
  • 1 green pepper diced (see note)
  • 2 large garlic cloves minced or pressed
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 15-ounce cans chickpeas rinsed and drained
  • 1 15-ounce can diced tomatoes undrained
  • 1 cup kale chopped
  • 1 cup broth vegetable or chicken
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • juice of 1 lime

For Serving

  • cooked rice
  • fresh chopped parsley or cilantro leaves

Instructions

  • Turn on the Sauté function on the Instant Pot or pressure cooker.
  • Once hot, add the olive oil and onion. Cook for 2 to 3 minutes or until the onion is translucent. Then add the chopped pepper and garlic; cook for another minute.
  • Add the curry powder, ginger, and cinnamon; stir and cook for another 30 seconds, or until the spices become fragrant. Finally, add the rinsed chickpeas, tomatoes with juice, kale, broth, and honey. Stir and secure the lid. Be sure the valve is set to "sealing." Cook on manual setting, high pressure, for 5 minutes.
  • Once the cooking is finished, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.
  • Before serving, stir in the salt, pepper, and lime juice. Serve over cooked rice and top with chopped fresh parsley or cilantro.

Notes

  1. Make it spicier: For a spicier curry, use a chili pepper like a jalapeño, with or without the seeds. A bell pepper works if you prefer things on the milder side!
  2. Make it on the stovetop: Heat olive oil over medium heat and saute the onions, pepper, and garlic. Add curry, ginger, and cinnamon, and saute for another 30 seconds. Then, stir in the chickpeas, tomatoes, kale, broth, and honey. Mash some of the chickpeas with the back of a spoon to thicken the curry if desired. Bring to a low simmer and cook until warmed through. Serve over rice.

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 829mg | Potassium: 193mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1926IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Dish
Cuisine: Indian
Keyword: Instant Pot Chickpea Curry

4 Comments

    1. Hi Gail! It can definitely be made in a slow cooker. I would sauté the onions and green pepper in a skillet before adding to the crock pot. Then cook on high for 4-5 hours or low for 6-8 hours. Served over cooked grain.

  1. I love this recipe and make it fairly often as it’s light, but with rice and maybe another side like naan or a salad it makes a good meal. I’ve also made it with yellow bell pepper when I didn’t have a green one, and the added sweetness was really delicious so I’ll do that sometimes to mix it up. I will say that each person will definitely need multiple servings, so keep that in mind because 216 cal per serving can add up quick.

    1. I’m so happy you’ve enjoyed this recipe! Your tips are spot on and super helpful. I love that you add a yellow pepper for sweetness! Thank you for letting me know how you liked it.

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