Instant Pot Spicy Chickpea Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant and creamy chickpea curry cooked quickly in the Instant Pot, enriched with coconut milk and bold Indian spices. This Indian-inspired Instant Pot recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, coconut milk, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Finely dice 1 medium onion and add it to the pot, cooking for 4 minutes until translucent.
  2. Step 2: Mince 3 garlic cloves and grate 1 tablespoon of fresh ginger, then add both to the pot and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of red chili flakes, cooking for another 30 seconds to toast the spices.
  4. Step 4: Add 2 cups of drained and rinsed canned chickpeas, 1 cup of diced tomatoes, 1 cup of coconut milk, 1 teaspoon of salt, and 1/2 cup of water. Stir to combine.
  5. Step 5: Seal the Instant Pot lid and cook on high pressure for 8 minutes. When done, allow natural pressure release for 5 minutes, then quick release any remaining pressure.
  6. Step 6: Open the lid carefully and stir the curry, then garnish with 1/4 cup chopped fresh cilantro before serving.

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