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–+ servings
Chickpea Curry on White Plate
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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!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 129kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 medium onion diced (about ½ cup)
  • 1 green pepper diced (see note)
  • 2 large garlic cloves minced or pressed
  • 1 tablespoon curry powder
  • ¼ teaspoon ground ginger
  • ¼ 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
  • ¼ 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.
    Chickpeas, chopped tomatoes, kale, and onions are mixed together in a stainless steel pot for a hearty Instant Pot Chickpea Curry.
  • 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