• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course

    Chickpea Coconut Curry – Instant Pot or Saucepan

    Published: Mar 9, 2019 · Modified: Apr 22, 2019 by Richa 137 Comments

    Jump to Recipe   Print Recipe

    Vegan Chickpea Coconut Curry – Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. No Tomato Curry! Vegan Glutenfree Nutfree Soyfree Oilfree Recipe. Jump to Recipe

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy made with dried chickpeas. Add other veggies like sweet potato, squash. #Tomatofree #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #oilfree #veganricha.

    Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions.

    This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/grains or flatbread. Lets get cooking!



    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.

    More Instant Pot Recipes to try

    • IP Lentil Chili. GF
    • IP Mushroom Wild Rice Soup. GF
    • Japanese Veggie Curry. GF
    • Instant Pot Lasagna Soup with Red lentils.  – So Easy
    • IP Potato Chickpea Soup. GF
    • Tomato Soup with Tofu Croutons.
    • Cauliflower soup. GF
    • Tortilla soup with red lentils. GF

    Step by Step Photos:

    Soak your chickpeas for atleast an hour in hot water. Prep the ingredients.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.

    Saute the onion, garlic, chili until golden. Then add in the spices and herbs and mix, and then the drained chickpeas.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.


    Add coconut milk and water, close the lid and pressure cook.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.

    Let the pressure release naturally. If the mixture is thin, mash some of the chickpeas and saute for a few mins to thicken.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.

    When to add vegetables:

    • If using dried chickpeas, the pressure cooking time of 40 mins will over cook the vegetables. Add vegetables such as sweet potato, cauliflower, squashes, root vegetables after pressure cooking for 35 mins. Quick release, add veggies, close the lid and pressure cook for another 6 to 8 mins, depending on whether the chickpeas were done at 35 mins.
    • Or you can roast the veggies and add them when you open the lid and simmer on saute for 2 mins.
    • If using canned, chickpeas, then add the veggies with the chickpeas.

    Serve with rice, garnished with cilantro, lemon juice and coconut milk.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.

    How to make your favorite Chickpea Coconut Curry

    1. This Recipe is flexible to your flavor preference. Use spices and herbs of choice. You can also add in some tomatoes with the chickpeas.
    2. Add veggies of choice such as carrots, sweet potatoes, celery etc.
    3. Serve it with quinoa or whole grain bread for a hearty higher protein meal.
    4. Chickpeas can have variable cooking time based of age of the dried beans. I like the chickpeas to be melt in your mouth in this creamy curry, so I cook for 45 minutes (if soaked for an hour). Adjust the times based you your preference of texture anywhere from 35 mins to 50 mins.
    5. To double, Use 2 cans of coconut milk and 1.5 cups of water.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.

    Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry is flavorful and Easy. Add other veggies like sweet potato, squash. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #Chickpeacoconutcurry #veganricha.
    Print Recipe
    4.88 from 41 votes

    Chickpea Coconut Curry (Instant Pot or Saucepan)

    Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Tomatofree Recipe
    Prep Time10 mins
    Cook Time45 mins
    Soak time1 hr
    Total Time55 mins
    Course: Main Course
    Cuisine: Gluten-free, Indian Fusion, Vegan
    Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, no tomato chickpea curry, vegan coconut curry
    Servings: 4
    Calories: 286kcal
    Author: Vegan Richa

    Ingredients

    • 1/4 cup (62.5 ml) water or broth or use 1 tsp oil
    • 1/2 (0.5) 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 (0.25 tsp) each cinnamon  , ground cardamom
    • 1/3 tsp (0.33 tsp) cayenne or to taste
    • 1/4 tsp (0.25 tsp) grouond sage or dried oregano
    • 1 red bell pepper ,chopped or sliced
    • 1 tbsp minced ginger
    • 3/4 tsp (0.75 tsp) salt
    • 1 cup (164 g) 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 (250 ml) 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

    Instructions

    • Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)
    • Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).
    • Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits
    • Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.
    • Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

    Video

    Notes

    Saucepan (dried chickpeas): Soak the chickpeas overnight or atleast 4 hours and drain. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 1 to 1.5 cups water. Cook partially covered for 50 minutes. Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins. 
     
    Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve. 
     
    Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins. 
     
    Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins). 
    Add a cup of chopped tomatoes with the chickpeas.
     
    ** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed. 
     
    Nutrition is for 1 serve
     

    Nutrition

    Nutrition Facts
    Chickpea Coconut Curry (Instant Pot or Saucepan)
    Amount Per Serving
    Calories 286 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 6g38%
    Sodium 522mg23%
    Potassium 555mg16%
    Carbohydrates 39g13%
    Fiber 10g42%
    Sugar 7g8%
    Protein 10.5g21%
    Vitamin A 1025IU21%
    Vitamin C 43.3mg52%
    Calcium 66mg7%
    Iron 3.9mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Gluten free Vanilla Cake with Chocolate Frosting
    Vegan Nashville Hot Cauliflower Bites »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kat

      February 27, 2023 at 6:18 pm

      5 stars
      This was wonderful. Smelled and tasted amazing. Nice presentation with the chickpeas, red peppers and spinach colors. Added the cup of diced tomatoes instead of water. I went easy on the spice cause I’m a baby but the IP cooks it down quite a bit. I’ll step up the heat next time. Thoroughly enjoyed- thanks 🙂

      Reply
      • Vegan Richa Support

        February 27, 2023 at 7:55 pm

        Thank you so much, Kat! So glad you enjoyed the dish! Let me know what you think about the extra spice next time!

        Reply
        • Kat

          March 10, 2023 at 3:58 pm

          5 stars
          This time I added the whole jalapeno plus seeds. Still not spicy after cooking for 30 minutes in IP. If I had done it stovetop this would have been “fire” for me. Some red pepper chili flakes doctored it up nicely, however. Maybe my tolerance for heat is increasing. Still the best recipe for chickpea curry out there, imo.

          Reply
          • Vegan Richa Support

            March 11, 2023 at 5:13 pm

            that could be it! try a spicier pepper next time?

            Reply
    2. Amy Zuckerman

      January 02, 2023 at 9:07 pm

      5 stars
      Excellent recipe! I added garam masala and 1/2 tsp curry powder to the full list of spices. Omitted jalapeno as I had none and the final amount of water (glad I did or it would have been too thin). 40 min was perfect in my IP. This is an instant favorite and I will make it again and again!

      Reply
      • Vegan Richa Support

        January 04, 2023 at 4:32 pm

        I’m so glad you enjoy!

        Reply
    3. Izzy

      December 07, 2022 at 2:41 pm

      I love my IP!
      Please can you tell how you do this with sweet potato without turning into mush since it’s on pressure for 45 mins?
      I have dried chickpeas to use up but would love to add with veggies.

      Thank you 😊
      Izzy

      Reply
      • Richa

        December 08, 2022 at 7:46 am

        You add them later. Once you open the instant pot after 45 mins, add the seeet potatoes or veggies and either cook on sauté for 10-12 mins or close lid and pressure cook for 2 mins

        Reply
    4. Holly

      September 27, 2022 at 4:32 am

      5 stars
      I make this recipe regularly. I tend to add curry as well as the spices listed, though last time I couldn’t find any sage or oregano and it was still scrumptious. I often at a few torn up handfuls of baby spinach.
      I love this recipe and the room it gives me to experiment with a good base I know I like!

      Reply
      • Vegan Richa Support

        September 29, 2022 at 11:59 am

        Nice additions.

        Reply
    5. Ron

      February 02, 2022 at 11:54 am

      5 stars
      My cooking skills are not great, but this was easy for me and it came out delicious. Will be making this one a lot! Excited to try it with some of the different spice blends you mentioned.

      Reply
      • Vegan Richa Support

        February 05, 2022 at 9:12 am

        so good to hear Ron

        Reply
      • Brenda L.

        December 08, 2022 at 3:34 pm

        5 stars
        In contrast to the previous commenter, my cooking skills are quite good and I still appreciated the simplicity and minimal fuss! (Just because I can fuss, doesn’t mean I want to!) I made it in a pot on the stove and it was easy. Served it over Forbidden rice (black rice) and added sliced carrots and diced simmer squash in the last stage of cooking. Winner of a recipe. I could see making this often and with a variety of spices, beans, and additional veggies. Thank you!

        Reply
    6. Ida

      November 17, 2021 at 5:05 pm

      5 stars
      Spot on phenomenal!! Easy to prepare and so incredibly flavorful; I added sweet potato and carrots because I had on hand. Thank you for yet another winner!!

      Reply
      • Vegan Richa Support

        November 18, 2021 at 4:23 pm

        thank you for the compliment – curry phenomenon

        Reply
    7. Judy

      August 30, 2021 at 9:18 am

      5 stars
      Made this last night for dinner. It was wonderful! We’re trying to eat less meat, and this was perfect to get my husband on board! Another recipe to add to my Instant Pot recipe list!

      Reply
      • Vegan Richa Support

        August 30, 2021 at 12:03 pm

        Awesome!! IP are the best. Do leave a rating too if you feel inlcined !

        Reply
        • Keeley Johnson

          October 18, 2021 at 9:36 pm

          Hello,
          How would I adjust the spices if I already have your Chana masala spice blend on hand?
          Thanks!!

          Reply
          • Vegan Richa Support

            October 19, 2021 at 10:44 am

            depends on your preferences but compare to this and you can make the addjustments from there: https://www.veganricha.com/chana-masalachole-chickpea-curry-vegan/

            Reply
    8. Emily

      July 21, 2021 at 6:13 pm

      5 stars
      Love this for a fast weeknight meal! Very flexible recipe so you can use what you have on hand. I make it often and it’s always really good the next day too.

      Reply
      • Vegan Richa Support

        July 22, 2021 at 12:02 pm

        curries are great for that! thank you. Please do add a rating when you make again!

        Reply
    9. Donna Burke

      May 25, 2021 at 1:46 pm

      5 stars
      Made this tonight for supper, served it with brown basmati rice and some leftover roasted veggies it was delicious.

      Reply
      • Vegan Richa Support

        May 26, 2021 at 11:59 am

        satisfying

        Reply
    10. Brooke

      May 08, 2021 at 1:04 am

      5 stars
      I love this recipe. I made it last year and have been looking for ever since! Super excited to make this again. It was fantastic. Do delicious and creamy with the coconut milk. Thanks!!!

      Reply
      • Vegan Richa Support

        May 11, 2021 at 4:58 pm

        thanks in ❤️❤️ with coco milk

        Reply
    11. Selina Posthumus

      February 06, 2021 at 12:39 pm

      I was wanting to make this on the stovetop, but wondering if this is a make-ahead by one day type recipe? Also, can this be made into a soup? Recipe sounds yummy.

      Reply
      • Vegan Richa Support

        February 08, 2021 at 12:40 pm

        you could absolutely make this a day ahead. then reheat and puree into a soup!!

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa