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RECIPE
20 INGREDIENTS9 STEPS30min

Instant Pot Chickpeas Potato Vegan Curry

Instant Pot Chickpeas Potato Vegan Curry is a simple satisfying & flavorful vegan recipe that can be made in just half an hour. Try this tasty and creamy chickpea recipe today! It's a dairy, gluten, soy, and nut-free recipe!
Instant Pot Chickpeas Potato Vegan Curry Recipe | SideChef
Instant Pot Chickpeas Potato Vegan Curry is a simple satisfying & flavorful vegan recipe that can be made in just half an hour. Try this tasty and creamy chickpea recipe today! It's a dairy, gluten, soy, and nut-free recipe!
Cookilicious
Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
https://cookilicious.com/
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Cookilicious
Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
https://cookilicious.com/
30min
Total Time
$2.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 Tbsp
1 tsp
Cumin Seeds
5 cloves
2
Green Chili Pepper
1
Onion , sliced
2
Tomatoes , finely chopped
3/4 tsp
Ground Coriander
3/4 tsp
Ground Cumin
2 Tbsp
Punjabi Masala
or Curry Powder
(optional)
1 tsp
Chili Powder
or Paprika
1/4 tsp
Ground Nutmeg
2
Potatoes , cubed
1 can
(29 oz)
Chickpeas
If using dried, use 1.5 cups
to taste
2 cups
Water
add as per the consistency you desire
1/2 can
Coconut Milk
add more if required
1/4 cup
Chopped  Fresh Cilantro
or Fresh Parsley
1
Lemon , juiced
1 Tbsp juice needed
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Nutrition Per Serving

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CALORIES
400
FAT
16.7 g
PROTEIN
15.0 g
CARBS
54.2 g

Author's Notes

This recipe works with canned/dry chickpeas. But please note here that the cooking times will vary if using soaked chickpeas vs canned ones.

For more nutrition, you can also add other veggies like cauliflower, carrots, and sweet potatoes to this Instant pot curry. You may also skip adding coconut milk in the end. Although it does give this chickpea and potato curry a very nice creamy flavor.

Feel free to add fresh cream (vegan or regular) instead. Garnish this vegan curry with some chopped onions for a more earthy flavor. You can easily make this on a stovetop if the Instant Pot is not available. But for that, you need need to use cooked or canned chickpeas.

Store this in the fridge for 4-5 days. It also freezes well for 2-3 months.

Cooking Instructions

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Step 1
Turn on the Instant pot and select saute mode. Add Olive Oil (1/2 Tbsp) and once it's hot, add Cumin Seeds (1 tsp) . Once they crackle (in 10 seconds), add Garlic (5 cloves) , Fresh Ginger (1 in) , and Green Chili Pepper (2) . Fry them for 30 seconds and then add Onion (1) to the pot. Saute onions till they turn translucent.
Step 2
Next, add Tomatoes (2) and Salt (to taste) . Cook till the tomatoes are done. This could take 1-2 minutes.
Step 3
Now add the spice powders like Ground Turmeric (1 tsp) , Ground Coriander (3/4 tsp) , Ground Cumin (3/4 tsp) , Punjabi Masala (2 Tbsp) , Ground Nutmeg (1/4 tsp) , and Chili Powder (1 tsp) . Continue to saute for another minute.
Step 4
Then add the Potatoes (2) .
Step 5
Add Chickpeas (1 can) , and Water (2 cups) to the pot. Also, add Salt (to taste) if needed. Give it a mix and turn off the Instant Pot.
Step 6
Close the lid. Ensure the knob is in the sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 10 minutes.
Step 7
Once you hear the beep, do a 10-minute natural pressure release by setting a 10-minute timer to remind you and then manually releasing the pressure.
Step 8
Open the lid, pour Coconut Milk (1/2 can) , then add Fresh Cilantro (1/4 cup) and 1 Tbsp of juice from a Lemon (1) . Stir it all together until everything gets mixed properly.
Step 9
Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.
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Nutrition Per Serving
Calories
400
% Daily Value*
Fat
16.7 g
21%
Saturated Fat
9.8 g
49%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
54.2 g
20%
Fiber
12.9 g
46%
Sugars
4.2 g
--
Protein
15.0 g
30%
Sodium
670.1 mg
29%
Vitamin D
--
--
Calcium
138.2 mg
11%
Iron
5.9 mg
33%
Potassium
705.8 mg
15%
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