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Instant Pot Vegetarian Chickpea Curry
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Instant Pot Vegetarian Chickpea Curry

Tomato-based chickpea curry with bold Indian spices, chunks of potato, creamy coconut milk and fresh spinach. Vegetarian meal completely made in a pressure cooker, done within 20 minutes and served with basmati rice for a simple, healthy and budget-friendly weeknight meal.
Prep Time5 mins
Cook Time8 mins
Natural Pressure Release5 mins
Total Time18 mins
Course: Main Course
Cuisine: Indian
Keyword: 30 minutes, budget friendly, chickpea, curry, dinner, indian, Instant Pot, pressure cooker, spices, vegetarian
Servings: 6
Calories: 416kcal


  • 2 tablespoons oil divided
  • 1 red onion diced
  • 3 garlic cloves minced
  • ½ inch ginger grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon amchur dried mango powder, optional, see notes
  • 2 potatoes peeled and cubed
  • 2 cans chickpeas 15 oz each
  • 1 can crushed tomatoes 28 oz
  • 1 can coconut milk 15 oz
  • 2 handfuls spinach roughly chopped
  • juice of half a lemon
  • basmati rice to serve, optional
  • cilantro to serve, optional


  • Keep ½ cup chickpeas back to pan fry for garnish
  • Set Instant Pot to Saute. Heat oil, then cook onions with cumin seeds until softened. Add garlic and ginger and cook a further 30-60 seconds, stirring. Add all spices. Cook, stirring for a minute or so to allow spices to bloom and turn aromatic. (Add a splash of water if too dry.) Add potatoes, chickpeas, tomato and coconut milk. Stir.
  • Add the lid to your Instant Pot, turn it to lock it, set the valve to cook, not release (mine does this automatically when I place the lid on and lock it in) and then set to pressure cook on high pressure for 8 minutes. It will build pressure and then cook.
  • In the meantime heat a frying pan over medium-high heat. Heat oil and then add chickpeas. Fry to 5-6 minutes, until crispy.
  • When the cooking time is done, allow to natural release for 5 minutes and then release the rest of the pressure.
  • Stir in spinach and the lemon juice, let sit a minute then serve with rice and top with the crispy chickpeas and fresh cilantro.


  1. If you can't find Amchur Powder (dried mango powder), just leave it out.  It adds a sharp, tart flavor.  Taste your final dish and add more lemon juice instead if you think it needs it.  Or simply leave it out.
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving and without rice and cilantro.


Calories: 416kcal