Chickpea Coconut Curry (Instant Pot or Saucepan)
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Vegan Richa · by Vegan Richa★ 4.9 (58)

Chickpea Coconut Curry (Instant Pot or Saucepan)

NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 27%
CARBS 40G38% OF CAL
9G FIBER11G SUGAR20G OTHER
FAT 26G55% OF CAL
21G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan chickpea coconut curry with warm spices like cumin and turmeric, easily made in an Instant Pot or saucepan. Customizable with additional vegetables.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup water or broth (or use 1 tsp oil)
  • 1/2 onion (chopped)
  • 4 garlic cloves (finely chopped)
  • 1 hot green chili (,chopped (such as serrano, jalapeno) or use mild chili or omit)
  • 1 tsp each ground cumin, (, ground coriander)
  • 1 tsp turmeric
  • 1/4 tsp each cinnamon ( , ground cardamom)
  • 1/3 tsp cayenne or to taste
  • 1/4 tsp grouond sage or dried oregano
  • 1 red bell pepper (,chopped or sliced )
  • 1 tbsp minced ginger
  • 3/4 tsp salt
  • 1 cup dry uncooked chickpeas (,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best))
  • 13.5 oz can coconut milk (, reserve 2 tbsp for garnishing)
  • 1 cups water (,depends on curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier)
  • lemon/lime juice (, cilantro, pepper flakes for garnish)
PREP
10M
SODIUM
460MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.