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: 18
Rating: 4.44
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
  • 30 ounce chickpeas rinsed and drained, 2 cans
  • 29 ounce tomatoes crushed or diced , with juice, 1 can
  • 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
  • 30 ounce chickpeas rinsed and drained, 2 cans
  • 29 ounce tomatoes crushed or diced , with juice, 1 can
  • 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: 18
Rating: 4.44
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!
13 replies
  1. Katjollimore
    Katjollimore says:

    I swapped the veg for broccoli and swet potato cut in strips, and I added a can of coconut milk after the natural release, topped it with greek yogurt & the cilentro and it was super easy, quick, and delicious! Thanks!

  2. Nimishtolat
    Nimishtolat says:

    I added some jalapeno along with the cilantro in the end and it gave the taste the perfect zing of spice. Delicious! Thanks for sharing.

  3. Finnestad
    Finnestad says:

    Just right. I am not normally a curry fan but my wife’s co-worker suggested to give this a try. I did not add the ocra, but it turned out great. My four year old could eat it too as it wasn’t too spicy.

  4. MrsMafster
    MrsMafster says:

    This turned out to be delicious! It was my first instant pot meal. I wasn’t sure whether I would like the okra or not, but the flavors blended so well, I really liked it. I made one and a half times the recipe and I only put in 3 teaspoons of lime juice, because I didn’t want it to be too tangy. I added 1 minute, as well. Yum!

  5. RStrength
    RStrength says:

    More like an okay veggie soup. Maybe my experiences with curry are too limited to have a professional opinon, but the rich, bold flavors of the best curries I’ve had are nowhere to be found here. What I’ve made is still edible, but is not the bold dish I was expecting.

    Also, not sure about everyone else, but the cup of veggie broth was not enough liquid. The dish started to burn while pressur built, which caused me to have to put more broth in. Perhaps that ruined it?

    P.S.

  6. Sylphin
    Sylphin says:

    Very tasty! Definitely a delicious meal.

    HOWEVER… took at LEAST an hour to prep, cook and serve. Beware.

  7. Hcampbell1024
    Hcampbell1024 says:

    Definitely tasty and flavorful, but I think it was missing the spicy kick that I’m used to with curry (could have easily predicted that with the ingredients, so no complaints)Next time, I’ll be adding some more heat to it.

  8. Jlight
    Jlight says:

    Tasty recipe, but took a lot longer than 15 minutes to make. Cook time may be 5 minutes, but it takes the Instant Pot about 15 minutes to get up to temperature and pressure before cooking for those 5 minutes.

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