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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!

Total Time

30min

5.0

2 Ratings

Author: Cookilicious

Servings:

Ingredients

•

2 tsp

Olive Oil

•

1 tsp

Cumin Seeds

•

5 cloves

Garlic

•

1 in

Fresh Ginger

•

Green Chili Peppers

•

Onion , sliced

•

Tomatoes , finely chopped

•

1 tsp

Ground Turmeric

•

1 tsp

Ground Coriander

•

1 tsp

Ground Cumin

•

2 Tbsp

Punjabi Masala

or Curry Powder

(optional)

•

1 tsp

Chili Powder

or Paprika

•

as needed

Ground Nutmeg

•

Potatoes , cubed

•

1 can
(29 oz)

Chickpeas

•

to taste

Salt

•

2 cups

Water

•

1/2 can

Coconut Milk

•

4 Tbsp

Chopped Fresh Cilantro

or Fresh Parsley

•

Lemon , juiced

Cooking Instructions

Turn on the Instant pot and select saute mode. Add Olive Oil (2 tsp) 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 Peppers (2) . Fry them for 30 seconds and then add Onion (1) to the pot. Saute onions till they turn translucent.

Next, add Tomatoes (2) and Salt (to taste) . Cook till the tomatoes are done. This could take 1-2 minutes.

Now add the spice powders like Ground Turmeric (1 tsp) , Ground Coriander (1 tsp) , Ground Cumin (1 tsp) , Punjabi Masala (2 Tbsp) , Ground Nutmeg (as needed) , and Chili Powder (1 tsp) . Continue to saute for another minute.

Then add the Potatoes (2) .

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.

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.

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.

Open the lid, pour Coconut Milk (1/2 can) , then add Fresh Cilantro (4 Tbsp) and 1 Tbsp of juice from a Lemon (1) . Stir it all together until everything gets mixed properly.

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.

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.

Nutrition Per Serving

CALORIES

400

FAT

16.7 g

PROTEIN

15.0 g

CARBS

54.2 g