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Instant Pot Curry with Chickpeas, Tomatoes & Spinach

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.

I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

The Process

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add ginger and continue cooking for another 3 minutes or so.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add garlic and cook for one minute more.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add curry powder and mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Allow to toast for about a minute.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Stir in tomatoes…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Then add chickpeas, coconut milk, and remaining salt. Mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Lock lid and cook at high pressure for 5 minutes.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add spinach…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

…and mix until fully wilted.

 

And the AMAZING Result…

Instant Pot Curry!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats
4.91 from 22 votes
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Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 321 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup yellow onion diced
  • 1 1/4 tsp. sea salt divided
  • 1 Tbsp. fresh ginger grated
  • 1 Tbsp. garlic minced
  • 2 Tbsp. curry powder
  • 14.5 oz tomatoes fire-roasted, diced
  • 13.5 oz. coconut milk
  • 13.5 oz chickpeas drained
  • 8 oz. fresh baby spinach

Instructions

  1. Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

  2. Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.

  3. Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

  4. Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition Facts
Instant Pot Curry with Chickpeas, Tomatoes and Spinach
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Sodium 447mg 19%
Potassium 814mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 9g 18%
Vitamin A 83.6%
Vitamin C 28.8%
Calcium 11.8%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

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40 Comments

  • Reply
    Jennifer Long
    September 28, 2018 at 3:45 pm


    Easy and delicious.

    • Reply
      Chef Gary
      September 28, 2018 at 7:50 pm

      So glad you enjoyed the recipe!

  • Reply
    Jennifer Smith
    October 29, 2018 at 4:22 pm


    I love it! Quick and easy. Putting this in my rotation. The fire roasted tomatoes, thumbs up.

  • Reply
    Anneke
    November 13, 2018 at 4:02 pm


    This was soooo delicious! My entire family loved it…and half of them are meat eaters. I want to say that since I doubled the recipe, I followed the instructions as listed but using a large pan on the stove. I added thinly sliced green and yellow peppers, too. The only other tweak I made was I added about a tablespoon of Garam Marsala with the curry. The dish only gets tastier as leftovers. I highly recommend this recipe.

  • Reply
    Joel
    December 16, 2018 at 9:15 pm


    Such great flavor! I love it.

    • Reply
      Gary
      December 17, 2018 at 9:35 pm

      Thanks Joel!

  • Reply
    Claire
    January 6, 2019 at 1:00 pm

    Do you use the sauté setting for the entire time you are cooking?

    • Reply
      Gary
      January 6, 2019 at 1:17 pm

      Keep on sauté all the way up til step 3. Then lock lid and switch to pressure cook.

      • Reply
        Claire
        January 6, 2019 at 2:52 pm

        Thank you!!

  • Reply
    Sara
    January 12, 2019 at 6:20 pm


    Love this!!!!!!!

  • Reply
    Jen
    January 15, 2019 at 9:12 pm


    Delicious! added a bit of honey and lime juice at the end. thank you!

  • Reply
    Jackie
    January 16, 2019 at 11:03 pm


    Yes! Just yes!

  • Reply
    Alex Pantaz
    January 18, 2019 at 9:16 am


    Amazing! Everyone in my family loved it. I loved that it only took a few minutes to prepare.

  • Reply
    Vincet B.
    January 21, 2019 at 11:56 pm


    I make more than enough so I can freeze and reheat for later. Delish!

  • Reply
    Jim
    January 25, 2019 at 10:18 pm


    Just made for fourth time in four weeks. Equally good with light or regular coco milk. Also add a tablespoon or two of red pepper and go way overboard on both garlic and ginger. Add sriracha to taste, over rice and sometimes a little precooked chicken breast.

  • Reply
    Drahomira
    January 27, 2019 at 7:58 pm


    Easy and delicious, will be making this again for sure!

    • Reply
      Gary
      January 27, 2019 at 10:24 pm

      Glad you enjoyed it!

  • Reply
    Kelly
    February 3, 2019 at 8:49 pm


    Delicious recipe!! Thank you, so easy for my gluten-free diet and my husband who is vegan.

    • Reply
      Gary
      February 3, 2019 at 10:13 pm

      Glad you enjoyed it!

  • Reply
    Nicole
    February 5, 2019 at 1:43 pm

    Haven’t tried it yet. Can you do the rice at the same time, pot in pot?

    • Reply
      Gary
      February 5, 2019 at 8:21 pm

      I don’t think that would give you the results you want.

  • Reply
    Heather
    February 10, 2019 at 3:13 pm

    Ok so I’m pretty excited to try this recipe but am a little confused about the cooking time in the top of the recipe above the ingredients it says 5 minutes prep 20 minutes cook time but I’m only seeing about 12 minutes total between the simmer times and the 5 min pressure cook time just want to make sure I’m reading it right

    • Reply
      Gary
      February 10, 2019 at 3:48 pm

      I usually factor in the time it takes to come to pressure. So you have a better idea of how long it actually takes.

  • Reply
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  • Reply
    Roberta
    February 23, 2019 at 3:34 pm


    Yum-yum. I made this twice – once in IP and the other on stovetop. Both were so tasty. I followed some reviewers and added garam masala and carrots. I also added a med size white potato and some red bell pepper.
    Thanks. I just got my IP and am so happy to have a great recipe to use with it.

  • Reply
    uli
    March 1, 2019 at 10:16 pm


    Being so simple, this recipe took me by surprise. Like other comments I added garam masala. I was so pleased with the result, my only disappointment was I forgot to add the spinach. l wont’t let that happen again, it was crying for something green.

  • Reply
    Kathy
    March 2, 2019 at 7:36 pm


    I LOVE this recipe- easy, quick and delicious!! Next time I’ll double it and add more veggies!

    • Reply
      Gary
      March 4, 2019 at 3:47 pm

      Glad you enjoyed it!

  • Reply
    Olivia
    March 5, 2019 at 3:27 pm

    Did you use dry chickpeas or canned?

    • Reply
      Gary
      March 5, 2019 at 5:08 pm

      Canned.

  • Reply
    Robin
    March 15, 2019 at 3:01 pm


    This was SO easy and SO good!!! Next time I’ll double it to have more leftovers!! I made a few change: added some carrots and celery with the onion, and saw someone mention to add graham masala – so did that too. Can’t wait to try more of your recipes. Thank you!

  • Reply
    melisa
    March 15, 2019 at 8:19 pm


    Delicious. I made it with chickpeas that i had made the day before in the Instapot and it was creamy delicious goodness! Will definitely make again. So easy!

  • Reply
    RB
    March 20, 2019 at 7:10 pm


    Amazing. I have already had two large bowls. So good you don’t need rice. I added kale to it instead of spinach. My eleven year old daughter loves it too.

  • Reply
    Charla Currie
    March 21, 2019 at 3:22 pm


    How would I adjust the recipe if I wanted to add some chicken?

    • Reply
      Gary
      March 24, 2019 at 7:48 am

      I would brown the chicken first, then remove it and follow instructions as listed. Then return chicken to pot before locking the lid to cook under pressure.

  • Reply
    Michele
    March 26, 2019 at 7:26 pm


    This was delicious! Made as directed, it was a huge hit for the folks at my Instant Pot class. Thank you!

  • Reply
    Stacey Rae
    March 27, 2019 at 12:16 pm


    This was so delicious 😋. I added a few things to my dish; shrimp, lentils and raisins. It turned out fabulous. Thanks 🙏🏻 for sharing this recipe with us.

  • Reply
    Maria
    April 24, 2019 at 11:20 am

    Can I substitute the fresh ginger with the powder one?

    • Reply
      Gary
      April 24, 2019 at 12:42 pm

      Yes, but you’ll use far less since powdered is more concentrated than fresh. The rule of thumb is to use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger.

  • Reply
    Peta
    May 18, 2019 at 11:27 am


    A bit of a bitter taste for me. Took it to a pot luck as a vegan option and not much was eaten

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