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Instant pot vegan chickpea curry

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: chickpeas, curry, vegan
Servings: 6 Servings


  • instant pot or large sauce pan


  • 1 whole onion peeled and diced
  • 1 tbs fresh ginger grated or minced
  • 1 tbs garlic minced
  • 2 tbs olive oil
  • 1/2 tsp salt
  • 1 can 14.5 ounce can of diced tomatoes fire roasted
  • 1 can 13.5 ounce can of coconut milk
  • 1 can 15.5 ounce can chickpeas drained and rinsed
  • 2 tbs curry powder
  • 1 tbs graham masala
  • 8 ounces fresh spinach


instant pot directions

  • Sauté onions and olive oil using the sauté setting on the instant pot for about 5 minutes or until translucent.
  • Add the ginger and garlic and cook for another 2 minutes.
  • Add the curry and graham masala and cook for a minute so release the flavor.
  • Add in the diced tomatoes, salt, coconut milk, and chickpeas. Put the lid on and set your instant pot to pressure cook for 5 minutes. It will take about 5 minutes to start counting down.
  • once the 5 minutes is up, press the release button and let the pressure release for a couple of minutes. Take off the lid and add in your spinach.
  • Serve with rice or naan!

Stove top instructions

  • Follow the same steps above but set your burner to medium high head and cook onions, garlic, and ginger accordingly.
  • Turn down the heat to medium and add in the rest of the ingredients minus the spinach.
  • Simmer with the lid on for about 15 minutes.
  • Add in your spinach and stir until wilted.