Vegan Chickpea Curry (in the Instant Pot!)

Vegan Chickpea Curry (in the Instant Pot!)

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This post is sponsored by Rockridge Press

When I first bought my Instant Pot a couple years ago, I had NO IDEA what to make in it. In fact, for the first year I think I only used it for cooking quinoa and plain chicken. I definitely wasn’t using it to its full potential.

Eventually I got braver, branching out into making coconut milk yogurt, cooking black beans from scratch, and even making one-pot burrito bowls. But, I could still use some fresh ideas, which is why I happily accepted a complimentary copy of The Instant Pot® Electric Pressure Cooker Cookbook, by Laurel Randolph.

This cookbook is packed with 100+ recipes all exclusively designed for the Instant Pot. I get some of my best recipe ideas from traditional cookbooks like this one. It’s not necessarily a “healthy cookbook” in the sense that some of the recipes do call for white sugar or pasta, but a lot of the recipes are centered around whole foods, like the vegan Chickpea Curry recipe I’m sharing below.

The recipes in this book range from breakfast porridges, to vegetable sides, to some vegetarian main entrees, to more traditional meat-based entrees, to some pressure cooker desserts made with real sugar. Though you might need to make a few substitutions here and there, I like that the pressure cooking times are all set out for me— figuring that part out can be the trickiest part of cooking in an electric pressure cooker!

For example, the recipe for this Vegan Chickpea Curry calls for a tablespoon of sugar in the book, but I decided to use maple syrup instead. It’s a totally easy swap.

A few other whole food recipes from the book include:

Eggplant & Roasted Red Pepper Dip, Page 35

Quick Zucchini Ratatouille, Page 38

Refried Beans, Page 55

Red Beans and Rice, Page 59

Vegan Black Bean Soup, Page 70

Thai-Style Corn Chowder, Page 73

Veggie Chili, Page 84

Vegetable Stock (a great way to use up leftover veggie scraps!), Page 141

The Chickpea Curry recipe below comes from the Instant Pot® cookbook, and it’s one of the first curry recipes I’ve made that doesn’t call for any sort of cream or dairy-substitute, like coconut milk. It’s a lighter, tomato-based curry that’s full of flavor and happens to be super simple to make. I hope you’ll enjoy it!

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Vegan Chickpea Curry

Prep Time

10 mins

Jump to Recipe

Tweet

This post is sponsored by Rockridge Press

When I first bought my Instant Pot a couple years ago, I had NO IDEA what to make in it. In fact, for the first year I think I only used it for cooking quinoa and plain chicken. I definitely wasn’t using it to its full potential.

Eventually I got braver, branching out into making coconut milk yogurt, cooking black beans from scratch, and even making one-pot burrito bowls. But, I could still use some fresh ideas, which is why I happily accepted a complimentary copy of The Instant Pot® Electric Pressure Cooker Cookbook, by Laurel Randolph.

The recipes in this book range from breakfast porridges, to vegetable sides, to some vegetarian main entrees, to more traditional meat-based entrees, to some pressure cooker desserts made with real sugar. Though you might need to make a few substitutions here and there, I like that the pressure cooking times are all set out for me— figuring that part out can be the trickiest part of cooking in an electric pressure cooker!

For example, the recipe for this Vegan Chickpea Curry calls for a tablespoon of sugar in the book, but I decided to use maple syrup instead. It’s a totally easy swap.

Quick Zucchini Ratatouille, Page 38

Refried Beans, Page 55

Red Beans and Rice, Page 59

Vegan Black Bean Soup, Page 70

Thai-Style Corn Chowder, Page 73

Veggie Chili, Page 84

Print

Vegan Chickpea Curry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This Vegan Chickpea Curry make a fast vegetarian dinner, especially when cooked in an electric pressure cooker like the Instant Pot.

Course: Main Course

Servings: 6

Calories: 119 kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 (14.5 ounce) can crushed or diced tomatoes (with juice)
  • 1 cup frozen corn
  • 1 cup sliced okra
  • 1 cup packed kale leaves
  • 1 cup vegetable broth
  • 1 tablespoon maple syrup
  • 1 teaspoons fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons cilantro leaves
Read the whole recipe on Detoxinista