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!

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


  • 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


  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.