Vegan Chickpea Curry (in the Instant Pot!)

This post is sponsored by Rockridge Press

When I first bought my Instant Pot a couple years ago, I had NO IDEA what to make in it. In fact, for the first year I think I only used it for cooking quinoa and plain chicken. I definitely wasn’t using it to its full potential.

Eventually I got braver, branching out into making coconut milk yogurt, cooking black beans from scratch, and even making one-pot burrito bowls. But, I could still use some fresh ideas, which is why I happily accepted a complimentary copy of The Instant Pot® Electric Pressure Cooker Cookbook, by Laurel Randolph.

This cookbook is packed with 100+ recipes all exclusively designed for the Instant Pot. I get some of my best recipe ideas from traditional cookbooks like this one. It’s not necessarily a “healthy cookbook” in the sense that some of the recipes do call for white sugar or pasta, but a lot of the recipes are centered around whole foods, like the vegan Chickpea Curry recipe I’m sharing below.

The recipes in this book range from breakfast porridges, to vegetable sides, to some vegetarian main entrees, to more traditional meat-based entrees, to some pressure cooker desserts made with real sugar. Though you might need to make a few substitutions here and there, I like that the pressure cooking times are all set out for me— figuring that part out can be the trickiest part of cooking in an electric pressure cooker!

For example, the recipe for this Vegan Chickpea Curry calls for a tablespoon of sugar in the book, but I decided to use maple syrup instead. It’s a totally easy swap.

A few other whole food recipes from the book include:

  • Eggplant & Roasted Red Pepper Dip, Page 35
  • Quick Zucchini Ratatouille, Page 38
  • Refried Beans, Page 55
  • Red Beans and Rice, Page 59
  • Vegan Black Bean Soup, Page 70
  • Thai-Style Corn Chowder, Page 73
  • Veggie Chili, Page 84
  • Vegetable Stock (a great way to use up leftover veggie scraps!), Page 141

The Chickpea Curry recipe below comes from the Instant Pot® cookbook, and it’s one of the first curry recipes I’ve made that doesn’t call for any sort of cream or dairy-substitute, like coconut milk. It’s a lighter, tomato-based curry that’s full of flavor and happens to be super simple to make. I hope you’ll enjoy it!

4.84 from 111 votes
Print
Vegan Chickpea Curry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Vegan Chickpea Curry make a fast vegetarian dinner, especially when cooked in an electric pressure cooker like the Instant Pot. 

Course: Main Course
Servings: 6
Calories: 119 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 onion , diced
  • 1 small green bell pepper , diced
  • 2 large garlic cloves , minced
  • 1 tablespoon curry powder
  • 2 (15-ounce) cans chickpeas , rinsed and drained
  • 1 (14.5 ounce) can crushed or diced tomatoes (with juice)
  • 1 cup frozen corn
  • 1 cup sliced okra
  • 1 cup packed kale leaves
  • 1 cup vegetable broth
  • 1 tablespoon maple syrup
  • 1 teaspoons fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1 lime
  • 2 tablespoons cilantro leaves
Instructions
  1. Preheat the Instant Pot by selecting Sauté.


  2. Once hot, add the oil and onion and stir. Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more. 

  3. Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and maple syrup. Stir and secure the lid.

  4. Select Manual and cook at high pressure for 5 minutes.

  5. Once cooking is complete, use a natural release.

  6. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.

  7. Top with cilantro leaves and serve over cooked rice. 

Recipe Notes:

  • Feel free to use any veggies you prefer or need to use up in your fridge– I imagine that you could use practically any vegetable you like. I personally don’t care for the texture of okra, so I used frozen peas instead.
  • I served this curry with jasmine rice that I also cooked in the Instant Pot. To make it, I combined 1 cup dry rice with 1.25 cups of water and used the “Rice” setting. (12 minutes at low pressure.)
  • As always, if you make a substitution to this recipe, please leave a comment below letting us know what worked for you, so we can all benefit from your experience.

Stove Top Directions:

Don’t have an Instant Pot? You can make this curry on the stove by simply sautéing the onion, bell pepper, and garlic in a Dutch oven over medium-high heat. Add in the rest of the ingredients, as directed above, then bring the liquid to a boil. Lower the heat to a simmer and cover to let the flavors mingle for 15 minutes. Remove the lid, add in the salt, pepper, and lime juice, and serve over rice.

Giveaway

If you’d like to try some more Instant Pot recipes from this book, the publisher has offered to send 3 of my readers a free copy! Simply leave a comment below this post as your entry.

Entry rules: Open to residents in the USA and Canada only; entry period will end on Wednesday, August 9th at 11:59 PST. I’ll contact the winners via email.

Reader Feedback: If you’ve already been cooking with the Instant Pot, what has been your favorite recipe so far? Any requests for future Instant Pot recipes?

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Comments

Maggie

I would love a copy!! Our family loves your instapot vegan mac and cheese recipe.

Linda in Maryville

Slowly turning my diet into one with more natural and healthy. Love you site.

Amber

Like most families today we are always super busy. Cooking healthy meals at home has become harder and harder. Or instant pot has been a life saver and I can’t say enough about it. But as much as I love it my imagination could certainly use some help. I’d love to have a copy of this book so I can have access to more quick healthy options that my family will love.

JoAnne

I just bought an Instant Pot and need recipes! I Want to use it for more than just beans and oats!!!

Beth Flannigan

I would love a copy! As a holistic health coach and mom, I am always looking for recipes to share with my clients and to cook for my family.

Anita

Quinoa burrito bowl recipe is my favorite! Can’t wait to try some more recipes.

Lisa

Your recipes are amazing and make my life so much easier. I am so glad I found your site!!

Jennifer H

I love your website! I have a lot of dietary restrictions, and it helps keep me inspired when it comes to making delicious and healthy meals! I can’t wait for autumn so I can try your curried butternut squash soup recipe. Yum!

Melissa K.

I love using my pressure cooker and instant pot recipes will work too! Would love a copy to check it out!

Joy

INSTAPOT HAS CHANCED THE WAY WE EAT. NO MORE EXCUSES FOR UNHEALTHY CHOICES. I whip up a healthy meal before I can even make it to take out.

TRACEy

I just found your site. I’m so excited to try some new recipes on my family.

B. K.

LOVING your recipes!!

JULIE

I have been trying to figure OUt more ways to use my instapot and would definitely appreciate some new ideas! Love your recipes!

dawn goodman

thank you for the inspiration. My love of cooking has returned thanks to your amazingly simple and delicious recipes! my meat and potato folks love it too…. home run girl! so grateful to you. you’re a serious talent.

Cara

I Would love a copy! Seriously thinking of getting an instant pot to help with eating healthier and for making meal prep easier for my family!

lYNDA lEWIS

PLease ENTER ME FOR YOUR FREE COOKBOOK! lOVE YOUR SITE!

Marilyn Paterson

Very interested in the pot. Just found out about it in a clean eating magazine.

Tracy Davis

Habe never tried an instant pot bj love your recipes

Angelica gomez

Sounds yummy. I can’t wait to try it.

Tracey Collins

Tracy, thanks for sharing your experience with purchasing the instant pot. Based on your feedback I, recently ordered the 3qt pot. Looking forward to trying it out with more of Megan’s delicious recipes. Cheers.

Akila

This meal was amazing! I had to share it with all of my healthy eating friends. This will become a staple in my home.

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