Meatless Monday is continuing to grow in popularity. To be very honest, there’s more than one meatless night in my house every week. As I’ve sad before, it would be really really easy for me to turn into a vegetarian. This Instant Pot Chickpea Curry really takes the cake though. Not only is it vegetarian, it’s vegan, gluten-free, dairy-free and only takes about 10 minutes to make. And that includes prep AND cook time. Don’t worry, you can thank me later.
This curry is started off with yellow onion and then loaded up spices. The trick to any good curry, is to let the curry powder and seasonings cook for a couple of minutes BEFORE adding in the other components. Warming the spices here gives you more depth of flavor and really wakes the seasoning up!
After that it’s tomatoes, coconut milk, and of course those chickpeas. Garbanzo beans are one of my most favorite swaps for when I’m making a vegetarian or meatless dish. I could eat chickpeas just any which way. I haven’t had them in a form that I didn’t enjoy yet.
I love the addition of the baby spinach in this curry too. Not only does it beef (pun intended) up the curry, it also piles in MORE veggies. Green veggies too. Which we could all use more of!
To be honest, this is one of my new favorite vegetarian dishes for so many reasons.
I served this chickpea curry over some coconut jasmine rice and it was a hit. I think if my daughter had closed her eyes and tried it, that she would have liked it too. It’s not spicy. It’s a little warm though and is absolutely full of good curry flavor.
TheSkinnyFork.com Meatless Monday is growing in popularity! This Instant Pot Chickpea Curry is a quick and easy way to serve up a delicious meatless meal any day of the week with just 5 minutes of cook time. Prep Time: 5 Minutes • Cook Time: 5 Minutes
Servings: 6 • Serving Size: 1 Cup Curry • Calories: 265 • Fat: 18 g • Saturated Fat: 13 g • Carb: 22 g • Fiber: 7 g • Protein: 8 g • Sugar: 5 g • Sodium: 265 mg
• 1 Tbsp. Extra Virgin Olive Oil
• 1/2 Large Yellow Onion, Diced
• 1 Tbsp. Fresh Minced Ginger
• 1 Tbsp. Minced Garlic
• 2 Tbsp. Curry Powder
• 1 (14.5 Oz.) Can Fire Roasted Diced Tomatoes
• 1 (13.5 Oz.) Can Coconut Milk
• 1 (13.5 Oz.) Can Chickpeas, Drained & Rinsed
• 5 Oz. Chopped Fresh Baby Spinach
• Salt & Pepper to Taste
Directions:
Place the 1 Tbsp. oil and 1 C. chopped onion into the base of the instant pot and set it to ‘sauté’. Cook the onions for 2-3 minutes or until tender and starting to turn translucent.
Add in the 1 Tbsp. ginger, 1 Tbsp. garlic, and 2 Tbsp. curry powder. Continue to cook for another minute or so.
Turn the ‘sauté’ feature off and add in the can of fire roasted tomatoes, 1 can of coconut milk, and 1 can of chickpeas. Stir it all to combine.
Seal the instant pot and set the steam valve to ‘sealed’.
Set the instant pot on manual for 5 minutes.
Once the instant pot is done, do a quick release or allow the pressure to come down naturally until the pin drops.
Remove the lid and add in the 5 oz. chopped fresh baby spinach. Stir to wilt the spinach in the curry.
When the spinach is wiled, serve right away over your choice of rice, cauliflower, etc and enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
