Instant Pot Chickpea Curry with Spinach and Tomatoes (2024)

Published October 23, 2019. Last modified November 9, 2019 By Gary White

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A quick, flavorful dinner in under 30 minutes! This easy, plant-based curry dish is also always a hit at potlucks and family dinners.

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it's been a big hit every time I've served it! Try it with this Coconut-Herb Rice.

I've eaten a lot of "quick and easy" curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I've taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe...? Lol.)

The Process

Using sauté setting - add oil, onions, and ¼ teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

Add garlic and cook for one minute more.

Add curry powder and mix well.

Allow to toast for about a minute.

Stir in tomatoes (using liquid to deglaze the bottom of pot)...

Then add chickpeas and coconut milk. Mix well.

Lock lid and cook at high pressure for 5 minutes.

Once cook time is complete, quick-release pressure.

Add spinach...

...and mix until fully wilted.

And the AMAZING Result... Instant Pot Curry!

Tips for Making this Instant Pot Curry

Be sure to use the juice from the tomatoes to deglaze the bottom of the pot. The ginger may stick a little, which is okay; but gently scraping the pot with some liquid will help prevent any possible burn notices.

FAQs

Can I use dried chickpeas instead of canned? Simply swapping out dried for canned will not work with this method. The amount of time it takes to cook dried chickpeas would drastically overcook the tomatoes. What you might try is cooking a batch of chickpeas and storing them in the fridge; using them as you need them.

What kind of curry powder do you use? I know my answer to this may not be common, but I really only ever have Jamaican-style curry powder in my pantry. I use it all the time and we love the flavor! But you can really use any kind that you prefer.

★ Did you make this Instant Pot Curry with Chickpeas?

Please give it a star rating below! ★

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

4.96 from 220 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 321kcal

Author: Gary White

Ingredients

▢ 2 Tbsp. olive oil
▢ ½ cup yellow onion diced
▢ 1 ¼ tsp. sea salt divided
▢ 1 Tbsp. fresh ginger grated
▢ 1 Tbsp. garlic minced
▢ 2 Tbsp. curry powder
▢ 14.5 oz tomatoes fire-roasted, diced
▢ 13.5 oz. coconut milk
▢ 15.5 oz chickpeas drained
▢ 8 oz. fresh baby spinach

Instructions

Using sauté setting – add oil, onions, and ¼ teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. NowAdd curry powder and mix well, allowing to toast for about a minute.
Stir in tomatoes (using liquid to deglaze the bottom of pot), followed by chickpeas, coconut milk, and remaining salt.Mix well.
Lock lid and cook at high pressure for 5 minutes.Once cook time is complete, quick-release pressure.
Finally, add spinachand mix until fully wilted. Serve with rice or quinoa.

Video

Notes

FAQs

Can I double the recipe?Yes. The cook time will remain the same.

Can I make this recipe on the stove top?Yes! You can can find our stove top version here.

Nutrition

Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

More Veggie Forward Options

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Instant Pot Vegetable Soup

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Reader Interactions

Comments

Jennifer Long
September 28, 2018 at 3:45 pm

Easy and delicious.
Reply
- Chef Gary
  September 28, 2018 at 7:50 pm
  So glad you enjoyed the recipe!
  Reply
  - Harold Risch
    April 11, 2020 at 10:48 pm
    
    I've made this several times it's very good but lately it's been difficult the find the coconut milk. Can I use regular milk instead?
    Reply
    - Gary White
      May 15, 2020 at 7:28 am
      I personally have not tried regular milk, so I cannot confidently advise on what the outcome would be. This article may be helpful however: https://www.acouplecooks.com/substitutes-for-coconut-milk-in-curry/
      Reply
    - Annabelle Christian
      October 26, 2021 at 9:47 pm
      If you can find dry coconut, you can make your own coconut milk with a blender.
      Reply
Jennifer Smith
October 29, 2018 at 4:22 pm

I love it! Quick and easy. Putting this in my rotation. The fire roasted tomatoes, thumbs up.
Reply
Anneke
November 13, 2018 at 4:02 pm

This was soooo delicious! My entire family loved it...and half of them are meat eaters. I want to say that since I doubled the recipe, I followed the instructions as listed but using a large pan on the stove. I added thinly sliced green and yellow peppers, too. The only other tweak I made was I added about a tablespoon of Garam Marsala with the curry. The dish only gets tastier as leftovers. I highly recommend this recipe.
Reply
Joel
December 16, 2018 at 9:15 pm

Such great flavor! I love it.
Reply
- Gary
  December 17, 2018 at 9:35 pm
  Thanks Joel!
  Reply
Claire
January 06, 2019 at 1:00 pm
Do you use the sauté setting for the entire time you are cooking?
Reply
- Gary
  January 06, 2019 at 1:17 pm
  Keep on sauté all the way up til step 3. Then lock lid and switch to pressure cook.
  Reply
  - Claire
    January 06, 2019 at 2:52 pm
    Thank you!!
    Reply
- Dian
  June 23, 2020 at 6:35 pm
  The flavor is wonderful but mine came out watery, didn't thicken at all. Any suggestions?
  Reply
  - Gary White
    June 24, 2020 at 9:14 am
    Hi Dian, this recipe is not meant to be thick. It should come out soupy, which is why we like to serve it with rice or quinoa.
    Reply
Sara
January 12, 2019 at 6:20 pm

Love this!!!!!!!
Reply
Jen
January 15, 2019 at 9:12 pm

Delicious! added a bit of honey and lime juice at the end. thank you!
Reply
- Deb
  October 06, 2021 at 9:04 am
  
  Thankyou, this was delicious
  Reply
Jackie
January 16, 2019 at 11:03 pm

Yes! Just yes!
Reply
Alex Pantaz
January 18, 2019 at 9:16 am

Amazing! Everyone in my family loved it. I loved that it only took a few minutes to prepare.
Reply
Vincet B.
January 21, 2019 at 11:56 pm

I make more than enough so I can freeze and reheat for later. Delish!
Reply
Jim
January 25, 2019 at 10:18 pm

Just made for fourth time in four weeks. Equally good with light or regular coco milk. Also add a tablespoon or two of red pepper and go way overboard on both garlic and ginger. Add sriracha to taste, over rice and sometimes a little precooked chicken breast.
Reply
Drahomira
January 27, 2019 at 7:58 pm

Easy and delicious, will be making this again for sure!
Reply
- Gary
  January 27, 2019 at 10:24 pm
  Glad you enjoyed it!
  Reply
Kelly
February 03, 2019 at 8:49 pm

Delicious recipe!! Thank you, so easy for my gluten-free diet and my husband who is vegan.
Reply
- Gary
  February 03, 2019 at 10:13 pm
  Glad you enjoyed it!
  Reply
Nicole
February 05, 2019 at 1:43 pm
Haven’t tried it yet. Can you do the rice at the same time, pot in pot?
Reply
- Gary
  February 05, 2019 at 8:21 pm
  I don't think that would give you the results you want.
  Reply
Heather
February 10, 2019 at 3:13 pm
Ok so I'm pretty excited to try this recipe but am a little confused about the cooking time in the top of the recipe above the ingredients it says 5 minutes prep 20 minutes cook time but I'm only seeing about 12 minutes total between the simmer times and the 5 min pressure cook time just want to make sure I'm reading it right
Reply
- Gary
  February 10, 2019 at 3:48 pm
  I usually factor in the time it takes to come to pressure. So you have a better idea of how long it actually takes.
  Reply
  - J Batten
    February 05, 2020 at 9:53 pm
    See Also
    Old El Paso Taco Seasoning Recipe DIY Benihana Recipes You Can Make at Home Ina Garten Just Gifted Us With a Delicious 10-Minute Thanksgiving Side Recipe WW Zero Point Dessert Banana Souffle Recipe
    Hi Gary, Me being an absolute newbie (haven't used my pot yet, but about to try this recipe) I'm glad you've stipulated that you include the time that it takes to come to pressure otherwise I'm sure I would have stuffed this up some how. I'll be on the lookout for more of your recipes now.
    Reply
Roberta
February 23, 2019 at 3:34 pm

Yum-yum. I made this twice - once in IP and the other on stovetop. Both were so tasty. I followed some reviewers and added garam masala and carrots. I also added a med size white potato and some red bell pepper.
Thanks. I just got my IP and am so happy to have a great recipe to use with it.
Reply
uli
March 01, 2019 at 10:16 pm

Being so simple, this recipe took me by surprise. Like other comments I added garam masala. I was so pleased with the result, my only disappointment was I forgot to add the spinach. l wont't let that happen again, it was crying for something green.
Reply
Kathy
March 02, 2019 at 7:36 pm

I LOVE this recipe- easy, quick and delicious!! Next time I'll double it and add more veggies!
Reply
- Gary
  March 04, 2019 at 3:47 pm
  Glad you enjoyed it!
  Reply
Olivia
March 05, 2019 at 3:27 pm
Did you use dry chickpeas or canned?
Reply
- Gary
  March 05, 2019 at 5:08 pm
  Canned.
  Reply
- Chris Simons
  August 05, 2019 at 1:21 pm
  
  Dry chickpeas will take 40-40 min.
  Reply
Robin
March 15, 2019 at 3:01 pm

This was SO easy and SO good!!! Next time I'll double it to have more leftovers!! I made a few change: added some carrots and celery with the onion, and saw someone mention to add graham masala - so did that too. Can't wait to try more of your recipes. Thank you!
Reply
melisa
March 15, 2019 at 8:19 pm

Delicious. I made it with chickpeas that i had made the day before in the Instapot and it was creamy delicious goodness! Will definitely make again. So easy!
Reply
RB
March 20, 2019 at 7:10 pm

Amazing. I have already had two large bowls. So good you don't need rice. I added kale to it instead of spinach. My eleven year old daughter loves it too.
Reply
Charla Currie
March 21, 2019 at 3:22 pm

How would I adjust the recipe if I wanted to add some chicken?
Reply
- Gary
  March 24, 2019 at 7:48 am
  I would brown the chicken first, then remove it and follow instructions as listed. Then return chicken to pot before locking the lid to cook under pressure.
  Reply
Michele
March 26, 2019 at 7:26 pm

This was delicious! Made as directed, it was a huge hit for the folks at my Instant Pot class. Thank you!
Reply
Stacey Rae
March 27, 2019 at 12:16 pm

This was so delicious 😋. I added a few things to my dish; shrimp, lentils and raisins. It turned out fabulous. Thanks 🙏🏻 for sharing this recipe with us.
Reply
Maria
April 24, 2019 at 11:20 am
Can I substitute the fresh ginger with the powder one?
Reply
- Gary
  April 24, 2019 at 12:42 pm
  Yes, but you'll use far less since powdered is more concentrated than fresh. The rule of thumb is to use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger.
  Reply
Peta
May 18, 2019 at 11:27 am

A bit of a bitter taste for me. Took it to a pot luck as a vegan option and not much was eaten
Reply
- Michele
  June 13, 2019 at 9:16 am
  I agree, honey needed to be added.
  Reply
DrB
June 13, 2019 at 12:55 am

This was really delicious and incredibly easy to make. I doubled the ginger and added 2 tsp of garam masala. Served over jasmine rice with a little chopped cilantro and fresh lemon at the table. It was a big hit with the family. Next time, I will probably double the chickpeas and omit the salt. Thanks so much for the recipe!
Reply
Michele
June 13, 2019 at 9:15 am

A delicious dish, however, the curry is bitter. I recommend putting honey in the pot after it cooks in the PC. The bitterness will then be gone!
Reply
Andy
June 20, 2019 at 8:12 am

Modified by adding chicken and using dried beans.
Cooked for 40 mins. Came out perfect.
Reply
Elizabeth Goddard
July 02, 2019 at 8:20 pm

When I went to make this I discovered I did not have chickpeas in the house. Never fear - romano beans are here and they worked well. A delicious and easy recipe. (I did throw in some cumin seeds and cayenne with the onions.) Thanks.
Reply
Elle
August 04, 2019 at 12:45 pm
Love this recipe! but it would be helpful if the onion and garlic measurements were also in their pre-chopped form e.g. 1/2 a small-to-medium(?) onion, X cloves of garlic. As a beginner cook it can slow down the process a bit when you're getting all your ingredients together. Thanks!
Reply
Susan I Kerfoot
August 17, 2019 at 5:52 pm

Wow! So good! My whole family including my 5 and 7 yr olds gobbled it up.
Reply
Rosa
August 20, 2019 at 11:56 am
If I’m using dried chickpeas, do you recommend to pre-cook them or just have them cook with everything form 40 min or so ? Thanks!
Reply
- Gary White
  August 20, 2019 at 8:35 pm
  You could pre-cook them. Or, if you soak them overnight, you can add 1 pound of dry beans along with 6 cups of chicken broth. For the dry soaked beans, cook everything for 5 minutes at high pressure with 20 minutes of NPR. That should work for you! Although it will be a little different that the recipe that's posted here.
  Reply
Cathleen Putvin
August 21, 2019 at 9:57 pm

This is so good and so easy I honestly could kiss you both! This will be in heavy rotation in my home.
Reply
Monica
September 01, 2019 at 11:28 am
How would you suggest preparing if I don't have an instant?
Reply
- Gary White
  September 03, 2019 at 1:05 pm
  https://thefoodieeats.com/vegan-chickpea-curry/ 🙂
  Reply
Aleda
September 01, 2019 at 6:50 pm
Will this work without an instant pot?
Reply
- Gary White
  September 03, 2019 at 1:02 pm
  Absolutely! Here's the link to the stove top version: https://thefoodieeats.com/vegan-chickpea-curry/
  Reply
Alicia F.
September 30, 2019 at 3:43 pm

So tasty and so easy! We added carrots and bell peppers. Even the kids loved it.
Reply
Tam Rasmussen
October 06, 2019 at 10:20 am

This was AMAZING!!!! The 3rd time I made it I added no salt, organic canned corn and some black beans. Also, because we are trying to follow a whole foods, plant based diet, I added more spinach. We have a Bible study group every Tuesday night that wolfed this stuff down and wanted MORE!! : ) Thank you!!!!
Reply
Megan
October 19, 2019 at 7:37 pm

I’m still eating this as I type - such well developed flavors! I’m generally not a huge fan of coconut milk as a prominent flavor - I threw in a heavy dash of cayenne and it was perfect!!! I’ll be making this often!
Reply
Karen
October 21, 2019 at 2:11 pm

Turned out great for me. Served over brown rice.
Reply
Mel
October 21, 2019 at 9:20 pm
I have tried this twice now, and both times I’ve heard a burn notice. The second time I cooked everything on the stove, then transferred it to the pot for the tomato and coconut milk step, closed the lid and tried to pressure cook. It was so black on the bottom I had to soak the pan over night and scrub for my life to get it out.
Reply
Laura
November 05, 2019 at 8:24 am

Delicious!
Reply
Amiko
November 05, 2019 at 4:51 pm

Amazing even my little ones love it!!!!
Reply
Helen Perdiue
November 15, 2019 at 5:02 pm

Wonderful, will make again.
Reply
Sue
November 21, 2019 at 4:26 pm
Yes f I Double this recipe how does that affect pressure cooking time?
Reply
- Gary White
  November 22, 2019 at 9:14 am
  Time would remain the same.
  Reply
  - Meaghan Czyz
    February 13, 2020 at 5:48 pm
    I doubled it this time (loved it the first time!!) and got a burn notice. Any ideas?
    Reply
    - Gary White
      February 26, 2020 at 12:02 pm
      Is it possible that the ginger stuck to the bottom of the pot? I've doubled this recipe many times and never gotten a burn.
      Reply
Katkooker88
December 17, 2019 at 1:16 am

Love curry and chickpea and rice recipes. This one is a winner! So easy, quick, convenient and nutritionally complete.
Reply
Jan
December 27, 2019 at 12:12 am
Can this curry recipe be doubled?
It's delicious and the flavors are amazing for as simple as it is!
Wanting to make enough for family visiting over the the holidays. I do have 6 & 8 qt IPs.
I thought possibly doubling the ginger might be too much...any thoughts? Thanks.
Reply
See Also
Instant Pot Short Ribs in Red Wine Recipe by The Redhead Baker
- Gary White
  December 27, 2019 at 2:38 pm
  Absolutely! We double it often. It will not be too much ginger. The cook time will remain the same.
  Reply
Coletha
December 31, 2019 at 5:19 pm

I loved this recipe. My daughter did too. We are vegans so I will definitely look around your blog to see what other vegan instant pot recipes you have to share. This one for sure will be a regular in our home.
Reply
- Gary White
  December 31, 2019 at 5:35 pm
  I'm so glad you enjoyed it. It is a family favorite for us as well! We are planning to go plant-based in 2020, so we hope to share more plant-based options in the future.
  Reply
Alexander J Pantaz
January 10, 2020 at 4:33 pm

A new family favorite!
Reply
Lisa
January 19, 2020 at 6:25 am
Ca I substitute regular milk for the coconut milk? I’m not vegan, but just trying to incorporate more plant based meals in my diet, and this sounds delicious! I have a real aversion to the taste of coconut.
Reply
- Gary White
  January 19, 2020 at 3:40 pm
  I've never tried that before, so I'm not sure how it will work. Seems like it would though.
  Reply
Jana
January 20, 2020 at 8:46 am
I really really don’t like canned chickpeas. They taste metallic. It’s crazy easy to soak a cup and a half of dry chickpeas in water with a teaspoon of baking soda for 8 hours before making this recipe. (Water should be 2 inches higher than the peas, rinse before cooking.)
Reply
Abby
January 23, 2020 at 5:45 pm

Super simple but great flavor! Definitely adding to our rotation!
Reply
Rene
January 24, 2020 at 10:37 pm

Loved it! Thanks
Reply
Lorna
January 25, 2020 at 6:08 pm

I thought this was out standing. I did use half regular curry and half hot madras curry powder. I also added carrots from other suggestions. Next time I will add more chick peas. To me it is better the next day. Others said it was bitter but I did not get that. Maybe it is the brand of curry or letting the spices mellow together to eat the next day. I love my instant pot. Thank you for the wonderful recipe.
Reply
Marsha Mc
January 26, 2020 at 10:55 am

We squeezed some fresh lime and ground some lemon pepper over this and BOOM....absolutely delicious. From the time I started gathering ingredients to the time we sat down to eat was less than 30 minutes, so this is perfect to fast week night dinners. We will be doubling this recipe in the future so we have leftovers. Thank you!!
Reply
Beth
January 26, 2020 at 12:41 pm

Made this recipe for lunch! Wonderful flavor! Will make again!
Reply
Shay
February 13, 2020 at 11:57 pm

A perfect combination of food. So easy and delicious!
Reply
Colin Hill
February 20, 2020 at 5:18 pm

Awesome and super easy. A go to recipe for when I am in a hurry.
Reply
Karlyn
February 24, 2020 at 9:02 pm

Yumm!! Will definitely be making this again!
Reply
Mary
February 26, 2020 at 9:45 pm
Amazing recipe! I did add chicken - I used my grill pan to half cook a boneless chicken breast, cubed it and added it to pressure cook with rest of ingredients. Thank you very much for this recipe!
Reply
Linda
March 01, 2020 at 10:53 pm

Delicious! I double the recipe for 2 nights meals.
Reply
Julie
March 03, 2020 at 8:31 pm
My first meal in the IP and it was delicious! Like others, I added carrots and some honey. Absolutely delicious! I will definitely be making this again!
Reply
Deb
March 07, 2020 at 1:04 pm

So simple and delicious
Reply
Lori B.
March 18, 2020 at 7:26 pm
Made exactly as recipe said......delicious!! My husband, who would normally NEVER have tried something like this, really liked it. Super easy and fast, will definitely make again and again.
Reply
Linda
March 26, 2020 at 12:10 am

This recipe is super easy, healthy, and delicious! I’ve made it many times and always double the recipe for other meals. I only add some cilantro right before I eat it.
Reply
Beth
April 09, 2020 at 7:54 pm
Thank you!! Made this tonight for the first time. We are under a Coronavirus stay-at-home order in Florida, and I was looking for a vegan recipe that could easily be prepared from pantry items. I made this with a 10 oz. bag of frozen spinach, instead of fresh. It was delicious!! The only other change I made was to add 1 T. of garam masala, as mentioned by another reviewer. My husband and I loved it, and will happily make it again!
Reply
Rosa
April 21, 2020 at 3:08 pm
If Ibwanted to use fresh tomatoes instead of canned, how much would I hace to use? Thanks
Reply
- Gary White
  April 22, 2020 at 8:01 am
  I would say about 1 1/2 cups worth of tomatoes. You may also want to add about a 1/2 cup of water since the canned ones have some juice inside.
  Reply
Khushnaz
May 02, 2020 at 5:53 pm

This is so good!!! I make it every two weeks and double it! Thank you so much!
Reply
Mel
May 04, 2020 at 6:49 am

The first time I made this, my husband, who usually refuses any meal without meat, was converted! It's now regularly on the menu. Quick, simple and delicious.
Reply
Echo Mcnu*tt
May 05, 2020 at 7:15 pm

I've just become vegan 4 months ago. This is by far one of the best receipes that I have made. Simple to make and so much flavor. Will be making this regularly.
Reply
Sarah
May 14, 2020 at 2:30 pm

So good! This was so simple and quick to whip up for lunch. Even my picky 8 year old loved it. This will be a go to recipe from now on. Thanks!
Reply
Sara
May 19, 2020 at 9:16 pm

This was so easy. One of the first things I made in my instaPot. Tastes amazing!
Reply
Erin
May 24, 2020 at 1:29 pm
So great. I added chicken to this recipe. Great recipe!
Reply
Holly
May 31, 2020 at 7:21 pm

Just made this and served over cauliflower rice! Absolutely delicious.
Reply
Savannah Saunders
June 06, 2020 at 10:21 pm

Absolutely divine!! Six servings my butt... my husband I were tempted to finish it all off tonight—it’s THAT good!! My 18 month old ate all the spinach out and loved it too 💛
Reply
Jules
June 14, 2020 at 4:37 pm

This was 5 star delicious!!!
I only had frozen spinach but it worked. Soooo yummy.
I’m about to devour a second bowl.
Reply
Nora
June 14, 2020 at 4:51 pm

A new favorite for my family! I added two diced potatoes & a few chopped carrots as well. Was nervous about a burn warning, so added some broth just in case. Husband was bummed no leftovers for next-day lunch, so will try increasing amounts next time & maybe adding lentils??
Reply
Melinsa
June 14, 2020 at 9:23 pm

We’ve made this 4 times in 2 weeks - always a huge, flavourful success and takes so little time! Well done FoodieEats!
Reply
Doreen
June 24, 2020 at 1:04 am

This is the absolute best. I loved it and my guest did too. Would love to know how long you might cook it without using the instant pot?
Reply
- Gary White
  June 24, 2020 at 7:18 am
  You can find the stove-top version here. 🙂
  Reply
Karen Reed
July 01, 2020 at 3:25 am

This was fantastic! I did adjust a bit by making 3 times the recipe, and adding about ten tablespoons of curry using two different kinds. The burn notice appeared about 25 minutes into the Instant Pot building pressure, but no problem as it had been mentioned by someone in the comments which I read before making it so I was prepared. I did a quick release and opened the Instant Pot. From past experience I knew everything would be great and it was. The contents were bubbling away, so I added the spinach, the juice from half of a lime, stirred, put the top back on, hit 'keep warm', and it was good to go until I was ready to serve it. My family loved it, and there was enough left to freeze for another meal which is why I had tripled the recipe. Perfection!!!
Reply
Cheryl
July 03, 2020 at 3:48 pm

This is one of our favorites. I have shared multiple times. Took a trip with a group last winter and brought just the Insta pot for cooking on the road.. This was the most asked-for recipe, although the others were good, too!
Reply
Kathy Moyer
July 14, 2020 at 7:22 pm
Like everyone else, love this! Would like to double the recipe for some leftovers. Will, or how will doubling this recipe change the instant pot cook time?
Reply
- Gary White
  July 15, 2020 at 7:42 am
  The cook time will remain the same.
  Reply
  - Kathy Moyer
    July 16, 2020 at 5:34 pm
    Thank you so much!!
    Reply
Tehreem
August 11, 2020 at 11:45 am
If I wanted to add boneless chicken thighs how would I do that?
Reply
- Gary White
  August 11, 2020 at 1:52 pm
  I would cut up the chicken, season with s&p and brown them in the pot on sauté with a little oil - then remove them and set aside. Cook the rest of the recipe as written, then return the chicken to pot before cooking under pressure. I know some people even throw uncooked chicken in the pot, but I really like the texture and flavor of browning it first.
  Reply
Steve
August 12, 2020 at 12:48 pm

Looking forward to trying this - Always looking for recipes that use spinach, kale, chard or collards. I have leftover chickpeas from making hummus and frozen cubes, 1 ounce, of ginger/garlic paste. Thank you!
Reply
Rachel
August 23, 2020 at 6:32 pm

So good, my notoriously picky w year old asked for seconds! I ended up pureeing the tomatoes a bit so they weren't too chunky and used two cans of chickpease. Thanks for the great recipe!
Reply
Rebecca
August 24, 2020 at 9:20 pm

Made this for the millionth time tonight - always a winner! Love that if I use frozen spinach (I run it under hot water and squeeze out all the water before adding), everything else is a staple in my house (I even used leftover frozen rice). This is a keeper - I pulled it tonight just to make sure I had it Pinned in case something happens to my printout and realized I never commented. Never had a problem with burn notice but I deglaze well with the tomatos, sometimes even adding just some of the juice first and scraping with a wooden spoon. Thanks for this yummy recipe!
Reply
Michele Douthitt
August 25, 2020 at 9:09 am

I love your site. You have just the right amount of Vegan, Instant Pot and Meat recipes to keep me very happy. I am Vegan but my family (husband, brothers and sister) aren't. Holidays are always at my home. I serve some meat, some vegan, and never tell them it is vegan. LOL I can't wait to try the Pumpkin Spice Creamer. I will use my homemade cashew milk and leave out the sugar. And this soup is just perfect. Thank you both for this wonderful site. Do you have a cookbook?
Reply
- Gary White
  August 25, 2020 at 10:17 am
  Thanks Michele for the very kind words! I do not have a cookbook, just the blog.
  Reply
Edythe
August 29, 2020 at 11:50 pm

This dish is SOO DELICIOUS!😋 It is INDEED one of my favorite Instant Pot recipes!😁
Reply
Julie
September 08, 2020 at 12:40 am

I didn't have any fire roasted tinned tomatoes on hand so I used a tin of plain diced tomatoes and added a tablespoon of vegan soy sauce to add back some umami that the fire roast would have given. It turned out great! Thank you.
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Debi
October 04, 2020 at 1:28 pm

This is delicious! Curry powders vary in hotness, and apparently mine was pretty mild. The addition of a bit of sriacha was the perfect tweak to balance the sweetness of the tomatoes. Definitely not a fault of the recipe. I will definitely be making this again.
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Annie
October 20, 2020 at 9:13 pm

Fabulous recipe! Thank you for posting it! I added in some leftover zucchini and squash and I used a spinach/arugula mix. I kept sriracha at the table in case anyone wanted a little more spice. It was a perfect dish for a cold, rainy fall night!
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Raida
October 25, 2020 at 5:47 pm
I can’t tell - from the photos - is that fresh minced garlic or dried minced garlic?
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- Gary White
  October 25, 2020 at 8:45 pm
  Fresh.
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  - Raida
    November 12, 2020 at 7:40 pm
    
    Thank you - it's delicious. It's part of our regular rotation now.
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hanan Shaban
October 31, 2020 at 3:16 pm

absolutely delicious. I just used cayenne pepper and paprika instead of curry powder👍
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- Bella
  March 21, 2021 at 11:46 pm
  
  What a flavourful easy quick dish! I doubled up on the recipe and added 1lb of ground turkey to it.
  I made the curry as described in the instant pot and cooked my ground turkey in a skillet. Once the Instant pot was finished I just added the ground turkey to it and let it sit for a while to absorb the flavors. Served with rice and pita bread - delicious! Thank you for sharing!!!
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Betty
November 28, 2020 at 11:39 pm

Delicious! Great vegan meal that is fast and simple to make.
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Ali
January 13, 2021 at 10:10 am
Great Recipe! This was delicious and super easy and fast! I was lazy and used the ginger paste you get in a tube and minced garlic from a jar. I added a teaspoon of brown sugar for a little bit of extra sweetness.
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Cheryl Powers
January 16, 2021 at 5:34 pm

A perfect no meat meal.
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Claudia J Rocabado Bond
January 25, 2021 at 2:44 pm

I love it!
So easy to make it, and absolutely delicious.
Thank you so much ❤️
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Lori
February 01, 2021 at 8:51 pm

This was excellent! I didn't have dried curry powder, so I added red curry paste and garam masala. Also didn't have any leafy greens (like spinach) so I added frozen peas. Thanks so much!
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Patty j
March 20, 2021 at 1:00 pm

Love this recipe. It is my GO TO after a long day teaching seventh grade SCIENCE!
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Leslie
April 05, 2021 at 10:25 am
I'm looking forward to trying this recipe. I have a family member who cannot eat tomatoes (no night shades). Do you have a suggestion for a substitute for the fire roasted tomatoes?
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- Gary White
  April 09, 2021 at 9:39 am
  I'd recommend checking Pinterest or Google for a curry made without tomatoes, as this recipe relies pretty heavily on them.
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Sonnjaw
April 10, 2021 at 11:41 pm

The can chickpea is better for this quick cook and the coconut milk is everything
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Tanya
June 13, 2021 at 9:13 pm

OMG this recipe was 🔥 I followed it just like you said and instead of rice I used quinoa. This was the BEST thank you. Wish I could show you my finished meal!
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Louise
July 28, 2021 at 3:44 pm

Found this recipe on Pinterest and made it right away. It’s delicious and ready in 5 minutes. So great when you need a little taste of India in your life. Thank you. Louise from Calgary.
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Kelly Barrett
October 04, 2021 at 9:01 pm

Delicious and easy. I used lite coconut milk and added some garam masala and fenugreek powder. I added a TBSP of chickpea flour to thicken the sauce. It was GREAT!!!!
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Diya
October 18, 2021 at 1:42 pm

This is a very good recipe. I was a little lazy so just dumped everything and did not saute but the curry was still divine. Also used powders instead of fresh ginger, garlic and onion. Loved it!
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Chaya
October 18, 2021 at 2:24 pm

I love this recipe, I make it all the time.
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Christy Perez
October 27, 2021 at 12:21 am

Made it several times was pleased all the time! Thank You very much. Have used kale too, but mostly spinach.
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Gail Griesedieck
November 30, 2021 at 7:40 pm

Wow, this was simple to prepare and had so much flavor!!
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Shelley
February 04, 2022 at 11:05 pm

Spur of the moment new recipe search about an hour before dinner and I happened to have all the ingredients. Absolutely delicious and couldn't have been easier! This will be in our regular rotation 🙂
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Nanda Almond
February 06, 2022 at 6:24 pm

Love this curry, really delicious and full of flavor. It was so easy to make, will be on my meal list often!
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Tk
March 15, 2022 at 8:31 pm
Mine came out really salty. I don’t know if I read the measurement wrong. I will try again because it was good besides all the salt.
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Stephanie
May 18, 2022 at 2:28 pm

Hi from the UK! Super recipe. Cooked a whole bag of chickpeas from scratch but halved the cook time, saved the rest for freezing. We are not veggies but absolutely loved this with Thai sticky rice and a naan. So easy, so cheap, so delicious. Thank you.
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Sheralee
June 21, 2022 at 5:57 pm

One of my favorite go-to suppers: savory, nutritious, and delicious.
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Amy
August 03, 2022 at 8:08 pm

Easy and delicious!
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Z Family
August 24, 2022 at 6:00 pm

Delicious! Served over cauliflower rice and thin, pan fried pork chop.
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Linda
September 12, 2022 at 7:29 pm

It’s easy and super delicious healthy too!
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Angela Pratt
October 03, 2022 at 4:31 pm

Loved this recipe overall, but it was borderline "too salty". I am making it again tonight, but with much less salt. I will use 1/2 the suggested amount, or less. Also, my spinach came in a 5 oz. box, and that was plenty.
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Jane
January 02, 2023 at 3:25 pm

Really bitter and inedible IMO
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Arya
January 20, 2023 at 3:44 pm

I lived the recipe and followed it to a T HIWEVER. It came out looking much different than the picture! Mine came out looking mire like beef soup…dark in color like beef broth😔😔 what could have happened?
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Black Expats in Merida
February 20, 2023 at 12:09 pm

At the potluck last night, I had to make a vegan curry option and I gotta tell ya: I heard about this chickpea curry all night. My husband said, while cleaning up, "That chickpea curry was so good I was angry about how full I was. Great job, babe." I still feel shocked; it was the thing I spent the LEAST time on and gave the LEAST attention to! Thank you so much!
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MaggieB
March 02, 2023 at 6:49 pm

Easy and tasty!
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Fiona Louise Demichele
March 16, 2023 at 2:01 pm

Wow wow I think I could turn vegan this was lovely I chucked some tumeric in mine and I had some red chilli to use up bloody lovely . How long can it be kept in fridge please many thanks
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Alex P.
March 19, 2023 at 5:46 pm

We make this all the time. Delicious and easy.
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Leanna Petrivelli
April 12, 2023 at 2:23 pm

This is one of my favorite vegan recipes. Easy to make and it's so flavorful!
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Laura Cummings
September 12, 2023 at 11:39 am

Absolutely delicious! I wasn't a big fan of chickpeas but I wanted to start eating less meat. This recipe is incredible !! My 2 boys wolfed it down then wanted more. I added the garam masala also , along with small chunks of cauliflower and peppers . You could just fire in any veg you have to hand . Delicious and super easy.
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Mike
December 13, 2023 at 9:06 pm

Holy cow! That was one of the best recipes I've ever tried. Minimalist, yet complex flavors. Fancy meal requiring a minimal amount of time. Excited to make again
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AndiB
December 29, 2023 at 12:45 pm

I have made this several times. Was one of the first recipes I ever tried in the IP and it has been a hit. With 3 big eaters, we don’t usually get 6 servings so plan to double it next time. Thank you!
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Amy
December 29, 2023 at 10:21 pm

Wonderful! I adjusted the recipe to feed my family of 6 to serve 11 thinking it would be lots. My 12 year old and 22 year old boys both had 2 large bowls each and I had a reg size bowl and there was none left for the others that were eating later. I think that says it all! Yummy!!!
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