Instant Pot Coconut Chickpea Curry
View original ↗
Piping Pot Curry · by Meeta Arora★ 4.9 (33)

Instant Pot Coconut Chickpea Curry

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 33%
CARBS 76G57% OF CAL
11G FIBER0G ADDED0G INTRINSIC54G OTHER11G TOTAL SUGAR
FAT 21G35% OF CAL
11G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan curry made with chickpeas and coconut milk in warm Indian spices, served with brown rice. One-pot, pantry-friendly, and satisfying. Great for busy weekdays.

mainindiancurrybowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper (slit into two*)
  • 1 cup Onion (diced )
  • 1 teaspoon Ginger (grated )
  • 1 teaspoon Garlic (minced )
  • 3/4 cup Tomato (chopped )
  • 1 cup Chickpeas (Chole/Garbanzo beans) (soaked in water for 4 hours or overnight)
  • 1 1/2 cup Water
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Kashmiri red chili powder (mild or paprika, adjust to taste)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 1 cup Coconut Milk (canned)
  • Cilantro leaves (chopped, to garnish)
  • 1 cup Brown Basmati Rice
  • 1 1/4 cup Water
PREP
5M
SODIUM
606MG
ESTIMATE
COMPLETE

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