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. 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.
P.S. For a healthy Instant Pot cookbook, check out The Fresh & Healthy Instant Pot Cookbook for recipes that are made easy-to-find whole food ingredients. There’s a photo and nutrition information for every recipe in the book!
This Vegan Chickpea Curry calls for a tablespoon of sugar in the book, but I decided to use maple syrup as a natural sweetener instead. It’s a totally easy swap.
The Chickpea Curry recipe below is 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!
This Vegan Chickpea Curry make a fast vegetarian dinner, especially when cooked in an electric pressure cooker like the Instant Pot.
- 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
Preheat the Instant Pot by selecting Sauté.
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.
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.
Select Manual and cook at high pressure for 5 minutes.
Once cooking is complete, use a natural release.
Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
Top with cilantro leaves and serve over cooked rice.
Per Serving: Calories: 119, Fat: 5g, Carbohydrates: 18g, Fiber: 2g, Protein: 2g
- 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.
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?