Sweet Peas and Saffron · by Annie Holmes★ 4.9 (13)
Instant Pot Chickpea Curry (Vegan)
NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 28%
CARBS 81G62% OF CAL
11G FIBER0G ADDED0G INTRINSIC57G OTHER12G TOTAL SUGAR
FAT 17G30% OF CAL
12G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant chickpea curry with carrots, potatoes, and green beans in coconut milk. Hands-off cooking in the Instant Pot makes this vegan Indian dish quick and easy.
mainindiancurrybeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (finely chopped)
- 1 tablespoon cumin
- 1 tablespoon curry powder (see note 1)
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 13.5 oz can coconut milk (400 mL; full fat)
- 18 oz can diced tomatoes (540 mL; including juices)
- 18 oz can chickpeas (540 mL; drained and rinsed)
- 2-3 carrots (sliced)
- 10 baby potatoes (see note 2)
- 1/2 lemon ((juiced; 2 tablespoons))
- 2 handfulls green beans
- rice ((to serve))
At a glance
PER SERVING · TIME 45M
CAL 26%·PRO 28%
CARBS 81G62% OF CAL
11G FIBER0G ADDED0G INTRINSIC57G OTHER12G TOTAL SUGAR
FAT 17G30% OF CAL
12G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 705mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 802mg
- Calcium
- 112mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.