Oil Free Chickpea Curry Instant Pot Recipe

Description

Creamy, spiced chickpeas bursting with aromatic tomatoes and coconut milk. A 30 minute, high fiber, oil free vegan feast

Ingredients

• 1 large onion, finely diced (150g)
• 4 garlic cloves, minced
• 1 tbsp (15g) fresh ginger, grated
• ¼ cup (60ml) vegetable broth (for sautéing)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp cayenne pepper (optional)
• ½ tsp black pepper
• 2 (15 oz/425g) cans chickpeas, drained & rinsed
• 1 (14.5 oz/411g) can diced tomatoes, undrained
• 1 (13.5 oz/400ml) can light coconut milk
• 1 cup (240ml) vegetable broth
• 1 tsp salt
• ½ cup (20g) fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Sauté Aromatics: Set Instant Pot to Sauté (Normal). Add broth, onion, garlic, and ginger. Cook 3–4 minutes, stirring constantly, until onions soften.
2. Bloom Spices: Add curry powder, cumin, turmeric, cayenne, and black pepper. Stir 1 minute until fragrant.
3. Combine Ingredients: Add chickpeas, tomatoes, coconut milk, vegetable broth, and salt. Stir well.
4. Pressure Cook: Secure lid. Select Manual/Pressure Cook (High) for 8 minutes. Once done, allow Natural Release for 10 minutes, then quick-release remaining pressure.
5. Thicken Curry: Stir vigorously; chickpeas will thicken sauce (Doneness Test: Chickpeas should be tender but not mushy).
6. Serve: Ladle into bowls. Top with cilantro and serve with lime wedges.