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How are we already celebrating Eliana's LAST single-digit birthday? Our eldest is 9! This past year has changed our family in many ways..., bringing us closer together, while also reminding us of what matters most - the ones we love. So, we decided to celebrate our...

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Easy Instant Pot Vegan Chickpea Curry Recipe

by | Feb 8, 2021 | Good Food, Things we love | 0 comments

I have tried a few chickpea curry recipes… Vegan and “regular” and most of the time they either lack in flavour or burn my taste buds. And if you choose to use dry chickpeas you’ll need to cook and cook and cook till you can’t cook any more! No mama’s got time for that. So finally, a delicious Vegan Chickpea Curry Recipe that you can make in under 10 minutes (with the help of the Instant Pot), otherwise, you’ll need half an hour.

The original recipe is by Real and Vibrant. It’s amazing and Sapana deserves all the credit (her blog is a treasure chest for any meal maker) but I’ve made some small tweaks making sure our entire family enjoys this dish and also adjusting cooking times for the Instant Pot. I wanted to save it here so that I can simply refer back to the blog in future without needing to convert American measurement and also to remember the substitutes used.

INGREDIENTS for Vegan Chickpea Curry

  • 2 tbsp. of oil for frying (I used coconut)
  • 1 small onion, diced
  • 3 cloves of garlic, minced or finely grated
  • a piece of fresh ginger about the size of half your thumb, minced or finely grated
  • 1/4 piece of fresh jalapeño, deseeded and finely sliced (if you like it hot you can use the entire jalapeño)
  • 1/2 tsp. of ground paprika (sweet and regular both taste good)
  • 1/2 tsp. of turmeric
  • 1/2 tsp. of ground cumin
  • A pinch of cayenne pepper
  • 2 cans of chickpeas, drained and rinsed (I prefer using organic chickpeas available at Woolworths)
  • 1 can of whole tomatoes, crushed (the original recipe calls for crushed tomatoes but I find whole has more flavour)
  • 1 can of full cream coconut milk
  • fresh lime (you’ll only need one wedge per serving but please don’t leave it out, it really adds to the flavour of the entire dish)
  • Fresh coriander to garnish
  • Salt and ground black pepper to taste
  • Rice to serve

DIRECTIONS:

  1. Heat the oil on medium sauté. Add the onion, garlic, and ginger and sauté till soft and caramelised.
  2. Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and keep on sauté for a few more minutes until everything starts smelling amazing. Be careful not to let anything burn. If the spices seem a little “dry” I simply add a tiny bit of oil – just enough to keep the spices from burning.
  3. Add the chickpeas, canned tomatoes, and coconut milk. Give it a good stir!
  4. Close and lock the Instant Pot. Set steam release valve to seal.
  5. Select Pressure Cook at High Pressure for 7 minutes.
  6. When the cooking cycle is done, allow for a 10 minutes natural release period before turning the venting knob to release any remaining pressure. Once the floating valve has dropped, remove the lid carefully.
  7. Serve the chickpea curry over rice with a generous squeeze of fresh lime juice and coriander leaves sprinkled on top.

Easy Chickpea Curry That Tastes Amazing

Make this Vegan Chickpea Curry Recipe on stovetop

After sauteing the onions, garlic and ginger and adding the spices gently simmer the chickpeas, crushed tomatoes and coconut milk on medium heat for about 25minutes, stiring regularly. Serve as mentioned above.

Instant Pot Vegan Chickpea Curry Recipe

For more delicious and easy Instant Pot recipes click here.

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