Chickpea Curry Vegan Pressure Cooker
Delight in the rich, bold flavors of this Chickpea Curry prepared effortlessly in a pressure cooker. This vegan recipe transforms pantry staples like dry chickpeas and canned coconut milk into a creamy, aromatic dish spiced with curry powder, turmeric, and cumin. The pressure cooker ensures perfectly tender chickpeas infused with layers of flavor in under an hour. Fresh spinach adds a pop of color (optional), while a garnish of cilantro and a squeeze of lime bring a refreshing finish. Serve this hearty curry over steamed rice or quinoa for a comforting and nourishing plant-based meal. Perfect for weeknight dinners or meal prep, this gluten-free recipe is a must-try for lovers of easy, wholesome, and flavorful vegan cuisine.
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Recipe Information
Ingredients
- 1 cup Dry chickpeas
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (optional)
- 1 can (14 ounces) Canned diced tomatoes
- 1 can (13.5 ounces) Coconut milk
- 1.5 cups Vegetable broth or water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 wedges Lime wedges (for serving)
- 2 cups Cooked rice or quinoa (for serving)
Instructions
Rinse the dry chickpeas and soak them in water for 6-8 hours or overnight. Drain and set aside.
Set the pressure cooker to sauté mode and heat the coconut oil.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir well to coat the onions in the spices.
Pour in the canned diced tomatoes and stir, scraping the bottom of the pot to deglaze any stuck-on bits.
Add the soaked chickpeas, coconut milk, vegetable broth, salt, and black pepper. Mix well to combine.
Secure the lid on the pressure cooker and set it to high pressure for 35 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Open the lid and stir the curry. If desired, stir in the fresh spinach and let it wilt in the residual heat for 2-3 minutes.
Taste and adjust the seasoning with more salt or pepper if needed.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Pair with cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 68.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4687 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
