Instant Pot Curry with Chickpeas, Tomatoes & Spinach

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

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!
4.87 from 29 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 321kcal
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

  • 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.
  • Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
  • Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
  • Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition

Calories: 321kcal | Carbohydrates: 28g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Sodium: 447mg | Potassium: 814mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4180IU | Vitamin C: 23.8mg | Calcium: 118mg | Iron: 6.7mg

 

And as Always… Please Pin & Share the Love!

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

 

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55 Comments

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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    Love this!!!!!!!

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

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

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

    5 stars
    Yes! Just yes!

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

    5 stars
    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

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

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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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
      Chris Simons
      August 5, 2019 at 1:21 pm

      4 stars
      Dry chickpeas will take 40-40 min.

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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

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

    • Reply
      Michele
      June 13, 2019 at 9:16 am

      I agree, honey needed to be added.

  • Reply
    DrB
    June 13, 2019 at 12:55 am

    5 stars
    This was really delicious and incredibly easy to make. I doubled the ginger and added 2 tsp of garam masala. Served over jasmine rice with a little chopped cilantro and fresh lemon at the table. It was a big hit with the family. Next time, I will probably double the chickpeas and omit the salt. Thanks so much for the recipe!

  • Reply
    Michele
    June 13, 2019 at 9:15 am

    5 stars
    A delicious dish, however, the curry is bitter. I recommend putting honey in the pot after it cooks in the PC. The bitterness will then be gone!

  • Reply
    Andy
    June 20, 2019 at 8:12 am

    4 stars
    Modified by adding chicken and using dried beans.

    Cooked for 40 mins. Came out perfect.

  • Reply
    Elizabeth Goddard
    July 2, 2019 at 8:20 pm

    5 stars
    When I went to make this I discovered I did not have chickpeas in the house. Never fear – romano beans are here and they worked well. A delicious and easy recipe. (I did throw in some cumin seeds and cayenne with the onions.) Thanks.

  • Reply
    Elle
    August 4, 2019 at 12:45 pm

    Love this recipe! but it would be helpful if the onion and garlic measurements were also in their pre-chopped form e.g. 1/2 a small-to-medium(?) onion, X cloves of garlic. As a beginner cook it can slow down the process a bit when you’re getting all your ingredients together. Thanks!

  • Reply
    Susan I Kerfoot
    August 17, 2019 at 5:52 pm

    5 stars
    Wow! So good! My whole family including my 5 and 7 yr olds gobbled it up.

  • Reply
    Rosa
    August 20, 2019 at 11:56 am

    If I’m using dried chickpeas, do you recommend to pre-cook them or just have them cook with everything form 40 min or so ? Thanks!

    • Reply
      Gary White
      August 20, 2019 at 8:35 pm

      You could pre-cook them. Or, if you soak them overnight, you can add 1 pound of dry beans along with 6 cups of chicken broth. For the dry soaked beans, cook everything for 5 minutes at high pressure with 20 minutes of NPR. That should work for you! Although it will be a little different that the recipe that’s posted here.

  • Reply
    Cathleen Putvin
    August 21, 2019 at 9:57 pm

    5 stars
    This is so good and so easy I honestly could kiss you both! This will be in heavy rotation in my home.

  • Reply
    Monica
    September 1, 2019 at 11:28 am

    How would you suggest preparing if I don’t have an instant?

  • Reply
    Aleda
    September 1, 2019 at 6:50 pm

    Will this work without an instant pot?

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