Chickpea Coconut Curry Recipe – Instant Pot & Stovetop

If you’re looking for a quick, flavorful vegan dinner, this chickpea coconut curry is just the recipe you need. 

With the option to prepare it on the stovetop or in an Instant Pot, it’s perfect for busy weeknights when you want a meal that’s both easy and satisfying.

This curry combines creamy coconut milk with protein-packed chickpeas and aromatic spices to create a dish that’s comforting and versatile. It’s ready in under 30 minutes and can be easily customized with your favorite vegetables or proteins. 

Let’s dive in and show you how you can make this delicious curry step by step.

Ingredients for Chickpea Coconut Curry

To create this dish, you’ll need a few pantry staples and fresh ingredients. 

The combination of chickpeas, coconut milk, and spices forms the base of this curry, while baby spinach adds a touch of freshness and nutrition.

You’ll need the following:

• Chickpeas: One 15-ounce can of chickpeas (rinsed and drained) or 2 cups of cooked chickpeas. Dried chickpeas can also be used but must be soaked and cooked beforehand.
• Coconut Milk: A 13.5-ounce can of full-fat coconut milk or 1.5 cups. Avoid light coconut milk for the best texture and flavor.
• Olive Oil: One tablespoon or you can use another neutral oil of your choice.
• Crushed Tomatoes or Tomato Purée: One cup to add depth and tanginess to the curry.
• Baby Spinach: Two to three cups, added at the end for a fresh, nutritious touch.
• Red Onion: One medium onion, finely chopped for a flavorful base.
• Garlic and Ginger: One tablespoon each, minced, to infuse the curry with aromatic flavors.
• Lemon Juice: One tablespoon to brighten the dish at the end.

For the spices, you’ll need a mix that provides warmth and complexity:

• A bay leaf.
• One teaspoon of cumin seeds.
• One teaspoon of coriander powder.
• One teaspoon of garam masala powder.
• Half a teaspoon of red chili powder (adjust to taste).
• A quarter teaspoon of turmeric powder.
• Salt to taste.

With these ingredients on hand, you’re ready to prepare a curry that’s rich, creamy, and packed with flavor.

Stovetop Method for Chickpea Coconut Curry

Step 1: Prepare the Chickpeas

If you’re using dried chickpeas, soak half a cup in hot water for at least four hours or overnight. Cook them in a pot with two cups of water and a pinch of salt until tender. If you’re using canned chickpeas, simply rinse and drain them.

Step 2: Build the Curry Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bay leaf and cumin seeds, allowing them to sizzle for about 30 seconds. Next, stir in the chopped onion, garlic, and ginger, and sauté for three to four minutes until the onions are golden brown and fragrant.

Step 3: Add Tomatoes and Spices

Stir in the crushed tomatoes or tomato purée, followed by the garam masala, coriander powder, chili powder, and turmeric. Let the mixture cook for two to three minutes to allow the spices to bloom and the tomatoes to reduce slightly.

Step 4: Add Chickpeas and Coconut Milk

Add the cooked chickpeas and coconut milk to the pot, stirring everything together. If the curry seems too thick, add up to half a cup of water to achieve your desired consistency. Mix well and bring the curry to a gentle simmer.

Step 5: Simmer and Add Spinach

Cover the pot and simmer the curry on low heat for 10 to 15 minutes. Once the flavors have melded, uncover the pot, stir in the baby spinach, and cook until the spinach is wilted. Finish with a squeeze of lemon juice to brighten the flavors.

Step 6: Serve

Serve the curry hot with rice, quinoa, or flatbreads like naan or paratha. The rich, creamy sauce pairs beautifully with grains and breads, making it a complete and satisfying meal.

Instant Pot Method for Chickpea Coconut Curry

If you prefer using an Instant Pot, the process is even quicker and just as flavorful.

Step 1: Build the Curry Base

Set your Instant Pot to SAUTÉ mode and heat the olive oil. Add the bay leaf and cumin seeds, letting them sizzle for about 30 seconds. Stir in the chopped onion, garlic, and ginger, and sauté for three to four minutes until golden brown.

Once the aromatics are softened, add the crushed tomatoes or tomato purée along with the spices—garam masala, coriander powder, chili powder, and turmeric. Let this cook for about two minutes to blend the flavors.

Step 2: Add Chickpeas and Coconut Milk

De-glaze the pot with a splash of water or tomato juice to ensure nothing is stuck to the bottom. Stir in the chickpeas and coconut milk, mixing everything together. If needed, add a bit of water to loosen the mixture.

Step 3: Pressure Cook

Secure the lid and set the valve to SEALING. Choose the PRESSURE COOK/MANUAL setting and cook on high pressure for three minutes. Once the cooking cycle is complete, allow the pressure to naturally release for five minutes before carefully opening the lid.

Step 4: Finish the Curry

Stir in the baby spinach and lemon juice, letting the spinach wilt. If the curry is thinner than you’d like, set the Instant Pot to SAUTÉ mode and simmer for a few minutes until it thickens to your desired consistency.

Step 5: Serve

Serve the curry while it’s hot, paired with your favorite sides. The Instant Pot method delivers the same comforting flavors in a fraction of the time.

Storing and Reheating Chickpea Coconut Curry

If you have leftovers, this curry stores beautifully. Keep it in an airtight container in the refrigerator for up to three days. 

For longer storage, freeze it in freezer-safe containers or ziplock bags for up to two months.

When reheating, let frozen curry thaw overnight in the fridge. Heat it gently on the stovetop or in the microwave until warmed through, ensuring it’s heated evenly before serving.

Tips for a Perfect Curry

To make sure the curry is perfect every time, follow our top tips:

1. Use high-quality, full-fat coconut milk for the creamiest texture and richest flavor.
2. Always let the curry simmer for 10–15 minutes to allow the spices to develop fully.
3. Taste and adjust seasonings as you cook to suit your preferences.
4. For a thicker curry, mash a few chickpeas with the back of a spoon.
5. Deglaze the pot thoroughly when using an Instant Pot to avoid burning.

Variations and Add-Ins

This chickpea coconut curry is versatile and can be customized to your liking. Add hearty vegetables like kale, broccoli, or peas for extra nutrition. 

Swap chickpeas for tofu, paneer, or even cauliflower for a unique twist. If you prefer a milder curry, reduce the chili powder or use curry powder instead.

Final Thoughts

Chickpea coconut curry is a wholesome, flavorful dish that’s perfect for any occasion. 

Whether you’re cooking on the stovetop or in an Instant Pot, this recipe is simple, quick, and endlessly adaptable. With its rich, creamy sauce and aromatic spices, it’s sure to become a family favorite.

We hope you enjoy making this curry as much as we do. Serve it with rice, bread, or a fresh side salad, and savor every bite!