Craving a flavorful, comforting dish that can be whipped up in no time? Look no further than this Quick Chickpea Curry made in the Instant Pot! In just 25 minutes, you can transform simple ingredients into a rich, aromatic curry that’s perfect for busy weeknights or impressing guests. With its creamy coconut milk and vibrant spices, this dish not only tantalizes your taste buds but also nourishes your soul. Ready to dive into the world of Indian cuisine with a recipe that’s as easy as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- Salt to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 2 cans of chickpeas, 1 chopped onion, 2 minced garlic cloves, 1 can of coconut milk, 2 tablespoons of curry powder, 1 teaspoon of turmeric, salt to taste, 2 tablespoons of olive oil, and fresh cilantro for garnish.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a few minutes.
- Add 2 tablespoons of olive oil to the pot. Once the oil is hot, add the chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent and slightly golden.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is fragrant, add 2 tablespoons of curry powder and 1 teaspoon of turmeric to the pot. Stir well to coat the onions and garlic in the spices, and cook for about 1 minute to enhance the flavors.
- Now, add the drained and rinsed chickpeas to the pot. Stir to combine them with the onion and spices.
- Pour in 1 can of coconut milk and stir until everything is well mixed. Add salt to taste, keeping in mind that the coconut milk will mellow the flavors.
- Close the Instant Pot lid securely and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- When the pressure has fully released, open the lid and give the curry a good stir. Taste and adjust seasoning if necessary.
- Serve the chickpea curry hot, garnished with fresh cilantro. It pairs wonderfully with rice or naan for a complete meal.
Tips
- Prep Ahead: To save time, chop your onion and mince your garlic in advance. You can even rinse and drain the chickpeas the night before for a quicker cooking process.
- Adjust Spice Levels: If you prefer a milder curry, start with 1 tablespoon of curry powder and adjust to taste. Conversely, if you like it spicy, consider adding a pinch of cayenne pepper or some chopped green chilies.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk or substitute with vegetable broth. Just remember that this will alter the creaminess of the dish.
- Add Veggies: Feel free to toss in some chopped spinach, bell peppers, or peas during the sautéing process to boost the nutritional value and add more color to your curry.
- Serving Suggestions: This curry pairs beautifully with basmati rice, quinoa, or warm naan. Don’t forget to garnish with fresh cilantro for a burst of freshness!
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or coconut milk to restore creaminess.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 0mg
