Chickpea Curry
By :Laurel Randolph
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For a simple vegan curry, chickpeas provide a hearty base. Fresh veggies make this dish extra healthy, and garlic and curry powder lend the curry a spiced but not spicy flavor. Serve over steamy jasmine rice or with warm naan
Votes: 9
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chickpeas, Curry Powder, Vegetables
Prep Time 10 minutes
Cook Time 5 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion diced
  • 1 small green bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 2 cans chickpeas rinsed and drained, 15-ounce cans
  • 1 can tomatoes crushed or diced , with juice, 14.5-ounce
  • 1 cup corn frozen
  • 1 cup okra frozen and sliced
  • 1 packed cup kale chopped
  • 1 cup vegetable broth
  • 1 tablespoon sugar or honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 lime juiced
  • 2 tablespoons Cilantro leaves
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chickpeas, Curry Powder, Vegetables
Prep Time 10 minutes
Cook Time 5 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion diced
  • 1 small green bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 2 cans chickpeas rinsed and drained, 15-ounce cans
  • 1 can tomatoes crushed or diced , with juice, 14.5-ounce
  • 1 cup corn frozen
  • 1 cup okra frozen and sliced
  • 1 packed cup kale chopped
  • 1 cup vegetable broth
  • 1 tablespoon sugar or honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 lime juiced
  • 2 tablespoons Cilantro leaves
Votes: 9
Rating: 4.33
Rate this recipe!
Instructions
  1. Preheat the Instant Pot by selecting Sauté. Once hot, add the oil and onion and stir.
  2. Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more.
  3. Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and sugar or honey.
  4. Stir and secure the lid. Select Manual and cook at high pressure for 5 minutes. Once cooking is complete, use a natural release.
  5. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
  6. Top with cilantro leaves and serve. Enjoy!
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