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    Home » Instant Pot

    Instant Pot Curry with Chickpeas, Tomatoes & Spinach

    Published October 23, 2019. Last modified November 9, 2019 By Gary White

    68.9K shares
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    Instant Pot Curry with Chickpeas image for Pinterest

    A quick, flavorful dinner in under 30 minutes!  This easy, plant-based curry dish is also always a hit at potlucks and family dinners.

    Bowl of Instant Pot Curry with Chickpeas with rice

    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.)

    Bowl of Instant Pot Curry with Chickpeas with rice and spoons

    The Process

    Diced onions sautéing in pot

    Using sauté setting - add oil, onions, and ¼ teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

    Onions, ginger, and garlic sautéing in pot.

    Add garlic and cook for one minute more.

    Aromatics sautéing in pot topped with curry powder.

    Add curry powder and mix well.

    Aromatics sautéing in pot mixed with curry powder.

    Allow to toast for about a minute.

    Fire-roasted tomatoes mixed with curry and aromatics.

    Stir in tomatoes (using liquid to deglaze the bottom of pot)...

    Tomatoes, coconut milk, and chickpeas in pot.

    Then add chickpeas and coconut milk. Mix well.

    Tomatoes, coconut milk, and chickpeas mixed together in pot.

    Lock lid and cook at high pressure for 5 minutes.

    Tomatoes, coconut milk, and chickpeas mixed together in pot.

    Once cook time is complete, quick-release pressure.

    Baby spinach in Instant Pot.

    Add spinach...

    Instant Pot Curry with Chickpeas, Tomatoes and Spinach in pot.

    ...and mix until fully wilted.

    And the AMAZING Result... Instant Pot Curry!

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

    Tips for Making this Instant Pot Curry

    Be sure to use the juice from the tomatoes to deglaze the bottom of the pot. The ginger may stick a little, which is okay; but gently scraping the pot with some liquid will help prevent any possible burn notices.

    FAQs

    Can I use dried chickpeas instead of canned? Simply swapping out dried for canned will not work with this method. The amount of time it takes to cook dried chickpeas would drastically overcook the tomatoes. What you might try is cooking a batch of chickpeas and storing them in the fridge; using them as you need them.

    What kind of curry powder do you use? I know my answer to this may not be common, but I really only ever have Jamaican-style curry powder in my pantry. I use it all the time and we love the flavor! But you can really use any kind that you prefer.

    ★ Did you make this Instant Pot Curry with Chickpeas?

    Please give it a star rating below! ★

    Bowl of Instant Pot Curry with Chickpeas with rice

    Instant Pot Curry with Chickpeas, Tomatoes and Spinach

    A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!
    4.96 from 199 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: Gary White

    Ingredients

    • 2 Tbsp. olive oil
    • ½ cup yellow onion diced
    • 1 ¼ 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
    • 15.5 oz chickpeas drained
    • 8 oz. fresh baby spinach

    Instructions

    • Using sauté setting – add oil, onions, and ¼ 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 (using liquid to deglaze the bottom of pot), 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.

    Video

    Notes

    Be sure to use the juice from the tomatoes to deglaze the bottom of the pot. The ginger may stick a little, which is okay; but gently scraping the pot with some liquid will help prevent any possible burn notices.

    FAQs

    Can I use dried chickpeas instead of canned? Simply swapping out dried for canned will not work with this method. The amount of time it takes to cook dried chickpeas would drastically overcook the tomatoes. What you might try is cooking a batch of chickpeas and storing them in the fridge; using them as you need them. You will need about 1 ½ cups of cooked chickpeas.
    What kind of curry powder do you use? I know my answer to this may not be common, but I really only ever have Jamaican-style curry powder in my pantry. I use it all the time and we love the flavor! But you can really use any kind that you prefer.
    Can I double the recipe? Yes. The cook time will remain the same.
    Can I make this recipe on the stove top? Yes! You can can find our stove top version here.

    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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    More Veggie Forward Options

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    • Instant Pot Baby Lima Beans
    • Instant Pot Lentil Dal
    • Instant Pot Vegan Potato Soup
    • Instant Pot Vegetable Soup

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. 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
        • Harold Risch

          April 11, 2020 at 10:48 pm

          5 stars
          I've made this several times it's very good but lately it's been difficult the find the coconut milk. Can I use regular milk instead?

          Reply
          • Gary White

            May 15, 2020 at 7:28 am

            I personally have not tried regular milk, so I cannot confidently advise on what the outcome would be. This article may be helpful however: https://www.acouplecooks.com/substitutes-for-coconut-milk-in-curry/

            Reply
          • Annabelle Christian

            October 26, 2021 at 9:47 pm

            If you can find dry coconut, you can make your own coconut milk with a blender.

            Reply
    2. 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
    3. 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
    4. 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
    5. Claire

      January 06, 2019 at 1:00 pm

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

      Reply
      • Gary

        January 06, 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 06, 2019 at 2:52 pm

          Thank you!!

          Reply
      • Dian

        June 23, 2020 at 6:35 pm

        The flavor is wonderful but mine came out watery, didn't thicken at all. Any suggestions?

        Reply
        • Gary White

          June 24, 2020 at 9:14 am

          Hi Dian, this recipe is not meant to be thick. It should come out soupy, which is why we like to serve it with rice or quinoa.

          Reply
    6. Sara

      January 12, 2019 at 6:20 pm

      5 stars
      Love this!!!!!!!

      Reply
    7. 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
      • Deb

        October 06, 2021 at 9:04 am

        5 stars
        Thankyou, this was delicious

        Reply
    8. Jackie

      January 16, 2019 at 11:03 pm

      5 stars
      Yes! Just yes!

      Reply
    9. 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
    10. 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
    11. 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
    12. 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
    13. Kelly

      February 03, 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 03, 2019 at 10:13 pm

        Glad you enjoyed it!

        Reply
    14. Nicole

      February 05, 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 05, 2019 at 8:21 pm

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

        Reply
    15. 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
        • J Batten

          February 05, 2020 at 9:53 pm

          Hi Gary, Me being an absolute newbie (haven't used my pot yet, but about to try this recipe) I'm glad you've stipulated that you include the time that it takes to come to pressure otherwise I'm sure I would have stuffed this up some how. I'll be on the lookout for more of your recipes now.

          Reply
    16. 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
    17. uli

      March 01, 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
    18. Kathy

      March 02, 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 04, 2019 at 3:47 pm

        Glad you enjoyed it!

        Reply
    19. Olivia

      March 05, 2019 at 3:27 pm

      Did you use dry chickpeas or canned?

      Reply
      • Gary

        March 05, 2019 at 5:08 pm

        Canned.

        Reply
      • Chris Simons

        August 05, 2019 at 1:21 pm

        4 stars
        Dry chickpeas will take 40-40 min.

        Reply
    20. 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
    21. 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
    22. 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
    23. 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
    24. 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
    25. 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
    26. 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
    27. 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
    28. 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
    29. 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
    30. 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
    31. Elizabeth Goddard

      July 02, 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
    32. Elle

      August 04, 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
    33. 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
    34. 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
    35. 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
    36. Monica

      September 01, 2019 at 11:28 am

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

      Reply
      • Gary White

        September 03, 2019 at 1:05 pm

        https://thefoodieeats.com/vegan-chickpea-curry/ 🙂

        Reply
    37. Aleda

      September 01, 2019 at 6:50 pm

      Will this work without an instant pot?

      Reply
      • Gary White

        September 03, 2019 at 1:02 pm

        Absolutely! Here's the link to the stove top version: https://thefoodieeats.com/vegan-chickpea-curry/

        Reply
    38. Alicia F.

      September 30, 2019 at 3:43 pm

      5 stars
      So tasty and so easy! We added carrots and bell peppers. Even the kids loved it.

      Reply
    39. Tam Rasmussen

      October 06, 2019 at 10:20 am

      5 stars
      This was AMAZING!!!! The 3rd time I made it I added no salt, organic canned corn and some black beans. Also, because we are trying to follow a whole foods, plant based diet, I added more spinach. We have a Bible study group every Tuesday night that wolfed this stuff down and wanted MORE!! : ) Thank you!!!!

      Reply
    40. Megan

      October 19, 2019 at 7:37 pm

      5 stars
      I’m still eating this as I type - such well developed flavors! I’m generally not a huge fan of coconut milk as a prominent flavor - I threw in a heavy dash of cayenne and it was perfect!!! I’ll be making this often!

      Reply
    41. Karen

      October 21, 2019 at 2:11 pm

      5 stars
      Turned out great for me. Served over brown rice.

      Reply
    42. Mel

      October 21, 2019 at 9:20 pm

      I have tried this twice now, and both times I’ve heard a burn notice. The second time I cooked everything on the stove, then transferred it to the pot for the tomato and coconut milk step, closed the lid and tried to pressure cook. It was so black on the bottom I had to soak the pan over night and scrub for my life to get it out.

      Reply
    43. Laura

      November 05, 2019 at 8:24 am

      5 stars
      Delicious!

      Reply
    44. Amiko

      November 05, 2019 at 4:51 pm

      5 stars
      Amazing even my little ones love it!!!!

      Reply
    45. Helen Perdiue

      November 15, 2019 at 5:02 pm

      5 stars
      Wonderful, will make again.

      Reply
    46. Sue

      November 21, 2019 at 4:26 pm

      Yes f I Double this recipe how does that affect pressure cooking time?

      Reply
      • Gary White

        November 22, 2019 at 9:14 am

        Time would remain the same.

        Reply
        • Meaghan Czyz

          February 13, 2020 at 5:48 pm

          I doubled it this time (loved it the first time!!) and got a burn notice. Any ideas?

          Reply
          • Gary White

            February 26, 2020 at 12:02 pm

            Is it possible that the ginger stuck to the bottom of the pot? I've doubled this recipe many times and never gotten a burn.

            Reply
    47. Katkooker88

      December 17, 2019 at 1:16 am

      5 stars
      Love curry and chickpea and rice recipes. This one is a winner! So easy, quick, convenient and nutritionally complete.

      Reply
    48. Jan

      December 27, 2019 at 12:12 am

      Can this curry recipe be doubled?

      It's delicious and the flavors are amazing for as simple as it is!

      Wanting to make enough for family visiting over the the holidays. I do have 6 & 8 qt IPs.

      I thought possibly doubling the ginger might be too much...any thoughts? Thanks.

      Reply
      • Gary White

        December 27, 2019 at 2:38 pm

        Absolutely! We double it often. It will not be too much ginger. The cook time will remain the same.

        Reply
    49. Coletha

      December 31, 2019 at 5:19 pm

      5 stars
      I loved this recipe. My daughter did too. We are vegans so I will definitely look around your blog to see what other vegan instant pot recipes you have to share. This one for sure will be a regular in our home.

      Reply
      • Gary White

        December 31, 2019 at 5:35 pm

        I'm so glad you enjoyed it. It is a family favorite for us as well! We are planning to go plant-based in 2020, so we hope to share more plant-based options in the future.

        Reply
    50. Alexander J Pantaz

      January 10, 2020 at 4:33 pm

      5 stars
      A new family favorite!

      Reply
    51. Lisa

      January 19, 2020 at 6:25 am

      Ca I substitute regular milk for the coconut milk? I’m not vegan, but just trying to incorporate more plant based meals in my diet, and this sounds delicious! I have a real aversion to the taste of coconut.

      Reply
      • Gary White

        January 19, 2020 at 3:40 pm

        I've never tried that before, so I'm not sure how it will work. Seems like it would though.

        Reply
    52. Jana

      January 20, 2020 at 8:46 am

      I really really don’t like canned chickpeas. They taste metallic. It’s crazy easy to soak a cup and a half of dry chickpeas in water with a teaspoon of baking soda for 8 hours before making this recipe. (Water should be 2 inches higher than the peas, rinse before cooking.)

      Reply
    53. Abby

      January 23, 2020 at 5:45 pm

      5 stars
      Super simple but great flavor! Definitely adding to our rotation!

      Reply
    54. Rene

      January 24, 2020 at 10:37 pm

      5 stars
      Loved it! Thanks

      Reply
    55. Lorna

      January 25, 2020 at 6:08 pm

      5 stars
      I thought this was out standing. I did use half regular curry and half hot madras curry powder. I also added carrots from other suggestions. Next time I will add more chick peas. To me it is better the next day. Others said it was bitter but I did not get that. Maybe it is the brand of curry or letting the spices mellow together to eat the next day. I love my instant pot. Thank you for the wonderful recipe.

      Reply
    56. Marsha Mc

      January 26, 2020 at 10:55 am

      5 stars
      We squeezed some fresh lime and ground some lemon pepper over this and BOOM....absolutely delicious. From the time I started gathering ingredients to the time we sat down to eat was less than 30 minutes, so this is perfect to fast week night dinners. We will be doubling this recipe in the future so we have leftovers. Thank you!!

      Reply
    57. Beth

      January 26, 2020 at 12:41 pm

      5 stars
      Made this recipe for lunch! Wonderful flavor! Will make again!

      Reply
    58. Shay

      February 13, 2020 at 11:57 pm

      5 stars
      A perfect combination of food. So easy and delicious!

      Reply
    59. Colin Hill

      February 20, 2020 at 5:18 pm

      5 stars
      Awesome and super easy. A go to recipe for when I am in a hurry.

      Reply
    60. Karlyn

      February 24, 2020 at 9:02 pm

      5 stars
      Yumm!! Will definitely be making this again!

      Reply
    61. Mary

      February 26, 2020 at 9:45 pm

      Amazing recipe! I did add chicken - I used my grill pan to half cook a boneless chicken breast, cubed it and added it to pressure cook with rest of ingredients. Thank you very much for this recipe!

      Reply
    62. Linda

      March 01, 2020 at 10:53 pm

      5 stars
      Delicious! I double the recipe for 2 nights meals.

      Reply
    63. Julie

      March 03, 2020 at 8:31 pm

      My first meal in the IP and it was delicious! Like others, I added carrots and some honey. Absolutely delicious! I will definitely be making this again!

      Reply
    64. Deb

      March 07, 2020 at 1:04 pm

      5 stars
      So simple and delicious

      Reply
    65. Lori B.

      March 18, 2020 at 7:26 pm

      Made exactly as recipe said......delicious!! My husband, who would normally NEVER have tried something like this, really liked it. Super easy and fast, will definitely make again and again.

      Reply
    66. Linda

      March 26, 2020 at 12:10 am

      5 stars
      This recipe is super easy, healthy, and delicious! I’ve made it many times and always double the recipe for other meals. I only add some cilantro right before I eat it.

      Reply
    67. Beth

      April 09, 2020 at 7:54 pm

      Thank you!! Made this tonight for the first time. We are under a Coronavirus stay-at-home order in Florida, and I was looking for a vegan recipe that could easily be prepared from pantry items. I made this with a 10 oz. bag of frozen spinach, instead of fresh. It was delicious!! The only other change I made was to add 1 T. of garam masala, as mentioned by another reviewer. My husband and I loved it, and will happily make it again!

      Reply
    68. Rosa

      April 21, 2020 at 3:08 pm

      If Ibwanted to use fresh tomatoes instead of canned, how much would I hace to use? Thanks

      Reply
      • Gary White

        April 22, 2020 at 8:01 am

        I would say about 1 1/2 cups worth of tomatoes. You may also want to add about a 1/2 cup of water since the canned ones have some juice inside.

        Reply
    69. Khushnaz

      May 02, 2020 at 5:53 pm

      5 stars
      This is so good!!! I make it every two weeks and double it! Thank you so much!

      Reply
    70. Mel

      May 04, 2020 at 6:49 am

      5 stars
      The first time I made this, my husband, who usually refuses any meal without meat, was converted! It's now regularly on the menu. Quick, simple and delicious.

      Reply
    71. Echo McNutt

      May 05, 2020 at 7:15 pm

      5 stars
      I've just become vegan 4 months ago. This is by far one of the best receipes that I have made. Simple to make and so much flavor. Will be making this regularly.

      Reply
    72. Sarah

      May 14, 2020 at 2:30 pm

      5 stars
      So good! This was so simple and quick to whip up for lunch. Even my picky 8 year old loved it. This will be a go to recipe from now on. Thanks!

      Reply
    73. Sara

      May 19, 2020 at 9:16 pm

      5 stars
      This was so easy. One of the first things I made in my instaPot. Tastes amazing!

      Reply
    74. Erin

      May 24, 2020 at 1:29 pm

      So great. I added chicken to this recipe. Great recipe!

      Reply
    75. Holly

      May 31, 2020 at 7:21 pm

      5 stars
      Just made this and served over cauliflower rice! Absolutely delicious.

      Reply
    76. Savannah Saunders

      June 06, 2020 at 10:21 pm

      5 stars
      Absolutely divine!! Six servings my butt... my husband I were tempted to finish it all off tonight—it’s THAT good!! My 18 month old ate all the spinach out and loved it too 💛

      Reply
    77. Jules

      June 14, 2020 at 4:37 pm

      5 stars
      This was 5 star delicious!!!
      I only had frozen spinach but it worked. Soooo yummy.
      I’m about to devour a second bowl.

      Reply
    78. Nora

      June 14, 2020 at 4:51 pm

      5 stars
      A new favorite for my family! I added two diced potatoes & a few chopped carrots as well. Was nervous about a burn warning, so added some broth just in case. Husband was bummed no leftovers for next-day lunch, so will try increasing amounts next time & maybe adding lentils??

      Reply
    79. Melinsa

      June 14, 2020 at 9:23 pm

      5 stars
      We’ve made this 4 times in 2 weeks - always a huge, flavourful success and takes so little time! Well done FoodieEats!

      Reply
    80. Doreen

      June 24, 2020 at 1:04 am

      5 stars
      This is the absolute best. I loved it and my guest did too. Would love to know how long you might cook it without using the instant pot?

      Reply
      • Gary White

        June 24, 2020 at 7:18 am

        You can find the stove-top version here. 🙂

        Reply
    81. Karen Reed

      July 01, 2020 at 3:25 am

      5 stars
      This was fantastic! I did adjust a bit by making 3 times the recipe, and adding about ten tablespoons of curry using two different kinds. The burn notice appeared about 25 minutes into the Instant Pot building pressure, but no problem as it had been mentioned by someone in the comments which I read before making it so I was prepared. I did a quick release and opened the Instant Pot. From past experience I knew everything would be great and it was. The contents were bubbling away, so I added the spinach, the juice from half of a lime, stirred, put the top back on, hit 'keep warm', and it was good to go until I was ready to serve it. My family loved it, and there was enough left to freeze for another meal which is why I had tripled the recipe. Perfection!!!

      Reply
    82. Cheryl

      July 03, 2020 at 3:48 pm

      5 stars
      This is one of our favorites. I have shared multiple times. Took a trip with a group last winter and brought just the Insta pot for cooking on the road.. This was the most asked-for recipe, although the others were good, too!

      Reply
    83. Kathy Moyer

      July 14, 2020 at 7:22 pm

      Like everyone else, love this! Would like to double the recipe for some leftovers. Will, or how will doubling this recipe change the instant pot cook time?

      Reply
      • Gary White

        July 15, 2020 at 7:42 am

        The cook time will remain the same.

        Reply
        • Kathy Moyer

          July 16, 2020 at 5:34 pm

          Thank you so much!!

          Reply
    84. Tehreem

      August 11, 2020 at 11:45 am

      If I wanted to add boneless chicken thighs how would I do that?

      Reply
      • Gary White

        August 11, 2020 at 1:52 pm

        I would cut up the chicken, season with s&p and brown them in the pot on sauté with a little oil - then remove them and set aside. Cook the rest of the recipe as written, then return the chicken to pot before cooking under pressure. I know some people even throw uncooked chicken in the pot, but I really like the texture and flavor of browning it first.

        Reply
    85. Steve

      August 12, 2020 at 12:48 pm

      5 stars
      Looking forward to trying this - Always looking for recipes that use spinach, kale, chard or collards. I have leftover chickpeas from making hummus and frozen cubes, 1 ounce, of ginger/garlic paste. Thank you!

      Reply
    86. Rachel

      August 23, 2020 at 6:32 pm

      5 stars
      So good, my notoriously picky w year old asked for seconds! I ended up pureeing the tomatoes a bit so they weren't too chunky and used two cans of chickpease. Thanks for the great recipe!

      Reply
    87. Rebecca

      August 24, 2020 at 9:20 pm

      5 stars
      Made this for the millionth time tonight - always a winner! Love that if I use frozen spinach (I run it under hot water and squeeze out all the water before adding), everything else is a staple in my house (I even used leftover frozen rice). This is a keeper - I pulled it tonight just to make sure I had it Pinned in case something happens to my printout and realized I never commented. Never had a problem with burn notice but I deglaze well with the tomatos, sometimes even adding just some of the juice first and scraping with a wooden spoon. Thanks for this yummy recipe!

      Reply
    88. Michele Douthitt

      August 25, 2020 at 9:09 am

      5 stars
      I love your site. You have just the right amount of Vegan, Instant Pot and Meat recipes to keep me very happy. I am Vegan but my family (husband, brothers and sister) aren't. Holidays are always at my home. I serve some meat, some vegan, and never tell them it is vegan. LOL I can't wait to try the Pumpkin Spice Creamer. I will use my homemade cashew milk and leave out the sugar. And this soup is just perfect. Thank you both for this wonderful site. Do you have a cookbook?

      Reply
      • Gary White

        August 25, 2020 at 10:17 am

        Thanks Michele for the very kind words! I do not have a cookbook, just the blog.

        Reply
    89. Edythe

      August 29, 2020 at 11:50 pm

      5 stars
      This dish is SOO DELICIOUS!😋 It is INDEED one of my favorite Instant Pot recipes!😁

      Reply
    90. Julie

      September 08, 2020 at 12:40 am

      5 stars
      I didn't have any fire roasted tinned tomatoes on hand so I used a tin of plain diced tomatoes and added a tablespoon of vegan soy sauce to add back some umami that the fire roast would have given. It turned out great! Thank you.

      Reply
    91. Debi

      October 04, 2020 at 1:28 pm

      5 stars
      This is delicious! Curry powders vary in hotness, and apparently mine was pretty mild. The addition of a bit of sriacha was the perfect tweak to balance the sweetness of the tomatoes. Definitely not a fault of the recipe. I will definitely be making this again.

      Reply
    92. Annie

      October 20, 2020 at 9:13 pm

      5 stars
      Fabulous recipe! Thank you for posting it! I added in some leftover zucchini and squash and I used a spinach/arugula mix. I kept sriracha at the table in case anyone wanted a little more spice. It was a perfect dish for a cold, rainy fall night!

      Reply
    93. Raida

      October 25, 2020 at 5:47 pm

      I can’t tell - from the photos - is that fresh minced garlic or dried minced garlic?

      Reply
      • Gary White

        October 25, 2020 at 8:45 pm

        Fresh.

        Reply
        • Raida

          November 12, 2020 at 7:40 pm

          5 stars
          Thank you - it's delicious. It's part of our regular rotation now.

          Reply
    94. hanan Shaban

      October 31, 2020 at 3:16 pm

      5 stars
      absolutely delicious. I just used cayenne pepper and paprika instead of curry powder👍

      Reply
      • Bella

        March 21, 2021 at 11:46 pm

        5 stars
        What a flavourful easy quick dish! I doubled up on the recipe and added 1lb of ground turkey to it.
        I made the curry as described in the instant pot and cooked my ground turkey in a skillet. Once the Instant pot was finished I just added the ground turkey to it and let it sit for a while to absorb the flavors. Served with rice and pita bread - delicious! Thank you for sharing!!!

        Reply
    95. Betty

      November 28, 2020 at 11:39 pm

      5 stars
      Delicious! Great vegan meal that is fast and simple to make.

      Reply
    96. Ali

      January 13, 2021 at 10:10 am

      Great Recipe! This was delicious and super easy and fast! I was lazy and used the ginger paste you get in a tube and minced garlic from a jar. I added a teaspoon of brown sugar for a little bit of extra sweetness.

      Reply
    97. Cheryl Powers

      January 16, 2021 at 5:34 pm

      5 stars
      A perfect no meat meal.

      Reply
    98. Claudia J Rocabado Bond

      January 25, 2021 at 2:44 pm

      5 stars
      I love it!
      So easy to make it, and absolutely delicious.
      Thank you so much ❤️

      Reply
    99. Lori

      February 01, 2021 at 8:51 pm

      5 stars
      This was excellent! I didn't have dried curry powder, so I added red curry paste and garam masala. Also didn't have any leafy greens (like spinach) so I added frozen peas. Thanks so much!

      Reply
    100. Patty j

      March 20, 2021 at 1:00 pm

      5 stars
      Love this recipe. It is my GO TO after a long day teaching seventh grade SCIENCE!

      Reply
    101. Leslie

      April 05, 2021 at 10:25 am

      I'm looking forward to trying this recipe. I have a family member who cannot eat tomatoes (no night shades). Do you have a suggestion for a substitute for the fire roasted tomatoes?

      Reply
      • Gary White

        April 09, 2021 at 9:39 am

        I'd recommend checking Pinterest or Google for a curry made without tomatoes, as this recipe relies pretty heavily on them.

        Reply
    102. Sonnjaw

      April 10, 2021 at 11:41 pm

      5 stars
      The can chickpea is better for this quick cook and the coconut milk is everything

      Reply
    103. Tanya

      June 13, 2021 at 9:13 pm

      5 stars
      OMG this recipe was 🔥 I followed it just like you said and instead of rice I used quinoa. This was the BEST thank you. Wish I could show you my finished meal!

      Reply
    104. Louise

      July 28, 2021 at 3:44 pm

      5 stars
      Found this recipe on Pinterest and made it right away. It’s delicious and ready in 5 minutes. So great when you need a little taste of India in your life. Thank you. Louise from Calgary.

      Reply
    105. Kelly Barrett

      October 04, 2021 at 9:01 pm

      4 stars
      Delicious and easy. I used lite coconut milk and added some garam masala and fenugreek powder. I added a TBSP of chickpea flour to thicken the sauce. It was GREAT!!!!

      Reply
    106. Diya

      October 18, 2021 at 1:42 pm

      5 stars
      This is a very good recipe. I was a little lazy so just dumped everything and did not saute but the curry was still divine. Also used powders instead of fresh ginger, garlic and onion. Loved it!

      Reply
    107. Chaya

      October 18, 2021 at 2:24 pm

      5 stars
      I love this recipe, I make it all the time.

      Reply
    108. Christy Perez

      October 27, 2021 at 12:21 am

      5 stars
      Made it several times was pleased all the time! Thank You very much. Have used kale too, but mostly spinach.

      Reply
    109. Gail Griesedieck

      November 30, 2021 at 7:40 pm

      5 stars
      Wow, this was simple to prepare and had so much flavor!!

      Reply
    110. Shelley

      February 04, 2022 at 11:05 pm

      5 stars
      Spur of the moment new recipe search about an hour before dinner and I happened to have all the ingredients. Absolutely delicious and couldn't have been easier! This will be in our regular rotation 🙂

      Reply
    111. Nanda Almond

      February 06, 2022 at 6:24 pm

      5 stars
      Love this curry, really delicious and full of flavor. It was so easy to make, will be on my meal list often!

      Reply
    112. Tk

      March 15, 2022 at 8:31 pm

      Mine came out really salty. I don’t know if I read the measurement wrong. I will try again because it was good besides all the salt.

      Reply
    113. Stephanie

      May 18, 2022 at 2:28 pm

      5 stars
      Hi from the UK! Super recipe. Cooked a whole bag of chickpeas from scratch but halved the cook time, saved the rest for freezing. We are not veggies but absolutely loved this with Thai sticky rice and a naan. So easy, so cheap, so delicious. Thank you.

      Reply
    114. Sheralee

      June 21, 2022 at 5:57 pm

      5 stars
      One of my favorite go-to suppers: savory, nutritious, and delicious.

      Reply
    115. Amy

      August 03, 2022 at 8:08 pm

      5 stars
      Easy and delicious!

      Reply
    116. Z Family

      August 24, 2022 at 6:00 pm

      5 stars
      Delicious! Served over cauliflower rice and thin, pan fried pork chop.

      Reply
    117. Linda

      September 12, 2022 at 7:29 pm

      5 stars
      It’s easy and super delicious healthy too!

      Reply
    118. Angela Pratt

      October 03, 2022 at 4:31 pm

      4 stars
      Loved this recipe overall, but it was borderline "too salty". I am making it again tonight, but with much less salt. I will use 1/2 the suggested amount, or less. Also, my spinach came in a 5 oz. box, and that was plenty.

      Reply
    119. Jane

      January 02, 2023 at 3:25 pm

      3 stars
      Really bitter and inedible IMO

      Reply
    120. Arya

      January 20, 2023 at 3:44 pm

      4 stars
      I lived the recipe and followed it to a T HIWEVER. It came out looking much different than the picture! Mine came out looking mire like beef soup…dark in color like beef broth😔😔 what could have happened?

      Reply
    121. Black Expats in Merida

      February 20, 2023 at 12:09 pm

      5 stars
      At the potluck last night, I had to make a vegan curry option and I gotta tell ya: I heard about this chickpea curry all night. My husband said, while cleaning up, "That chickpea curry was so good I was angry about how full I was. Great job, babe." I still feel shocked; it was the thing I spent the LEAST time on and gave the LEAST attention to! Thank you so much!

      Reply
    122. MaggieB

      March 02, 2023 at 6:49 pm

      5 stars
      Easy and tasty!

      Reply

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