As the sun dips below the horizon, filling the sky with shades of orange and pink, I often find myself craving something warm and satisfying. That’s when my Instant Pot Chickpea Curry comes to life in my kitchen. This delightful dish, with its vibrant flavors of tomatoes, kale, and perfectly cooked chickpeas, can be ready in just 20 minutes, making it an absolute lifesaver on busy weeknights.

Picture the rich aroma wafting through the air as spices dance together, and the rich, slightly spicy broth simmers gently. It’s comforting yet healthy, and perfect for those evenings when I want to nourish my body without spending hours in the kitchen. Whether you’re a busy professional, a seasoned chef, or anyone looking to break free from the cycle of takeout, this vegetarian curry will soothe your soul and leave you feeling fulfilled. Serve it over a bed of fluffy jasmine rice, and you’ve got yourself a meal that impresses both the palate and the senses!

Why You’ll Love This Vegetarian Instant Pot Chickpea Curry

Quick preparation: In just 20 minutes, you can have a zen-like dinner ready!

Flavorful explosion: Warm spices mingle with diced tomatoes, creating a broth that’s both rich and aromatic.

Healthy satisfaction: Packed with protein and fiber, this dish keeps hunger at bay and nourishes your body.

Versatile options: Adjust spice levels or substitute greens to suit your taste or dietary needs.

Ideal for busy evenings: This convenient recipe is your secret weapon against fast food fatigue! If you’re looking for more easy weeknight recipes, check out our collection of quick dinner ideas.

Crowd-pleaser: Whether it’s a weeknight family meal or entertaining friends, this curry is sure to impress!

Vegetarian Instant Pot Chickpea Curry Ingredients

For the Curry Base
• Olive Oil or Butter – Adds richness to the curry; substitute olive oil for butter to maintain a vegan version.
• Onion – Provides a savory base; about 1/2 cup diced yields the right flavor balance.
• Green Pepper – Adds crunch and mild sweetness; for a spicier curry, use jalapeño or serrano.
• Garlic – Enhances the flavor profile; use 2 large cloves, minced for maximum aroma.
• Curry Powder – The main source of flavor; vital for the curry’s distinct taste.
• Ground Ginger – Adds warmth and depth; essential for an authentic taste.
• Ground Cinnamon – Provides subtle sweetness; use sparingly to avoid overpowering the dish.
For the Main Ingredients
• Chickpeas (2 cans) – The main protein source, providing heartiness; always rinse and drain.
• Diced Tomatoes (1 can) – Contributes acidity and moisture; choose fire-roasted for extra flavor.
• Kale – Adds nutrition and color; roughly chop before adding to the mix.
• Broth (Vegetable or Chicken) – Liquid base for cooking; keeps dish moist; use vegetable for a vegan curry.
For Balancing Flavors
• Honey – Balances spices with sweetness; replace with maple syrup for a vegan adaptation.
• Salt and Black Pepper – Enhances flavors; adjust to taste.
• Fresh Lime Juice – Adds acidity and brightness when serving.
For Serving
• Cooked Rice – Serves as a base for the curry and a filling side.
• Fresh Parsley or Cilantro – For garnish and added fresh flavor.

This Vegetarian Instant Pot Chickpea Curry is not just a recipe; it’s your go-to solution for delightful weeknight dinners!

How to Make Vegetarian Instant Pot Chickpea Curry

Sauté Onions: Activate the sauté function on your Instant Pot and heat the olive oil. Add the diced onion and cook until it’s translucent, about 2-3 minutes. You want it to be soft and fragrant, forming a lovely base for your curry.
Add Veggies: Stir in the chopped green pepper and minced garlic, continuing to sauté for another minute until the garlic is aromatic and the pepper is slightly tender. This will enhance the flavors beautifully!
Incorporate Spices: Sprinkle in the curry powder, ground ginger, and ground cinnamon. Sauté these spices for about 30 seconds until they become fragrant, infusing your kitchen with a warm, inviting aroma.
Combine Main Ingredients: Add the rinsed chickpeas, undrained diced tomatoes, chopped kale, broth, and honey to the pot. Stir everything together well, ensuring that all ingredients are nicely mixed for maximum flavor distribution.
Seal and Cook: Close the Instant Pot lid, making sure the valve is set to “sealing.” Cook on high pressure for 5 minutes. During this time, the flavors will meld beautifully, creating a deliciously cohesive dish.
Release Pressure: Once cooking is complete, let the pressure release naturally for 10 minutes. Then, switch to a quick release for any remaining pressure. It’s exciting to see what’s simmered inside!
Finish and Serve: Before serving, stir in salt, pepper, and fresh lime juice to taste. Serve your aromatic curry over cooked rice and garnish with fresh parsley or cilantro for that extra touch of flavor and color.

Optional: Top with a sprinkle of red pepper flakes for a bit of heat!

Exact quantities are listed in the recipe card below.

What to Serve with Vegetarian Instant Pot Chickpea Curry?

Savor the complete experience of a delightful meal with these perfect pairings that bring out the best in your warm, comforting curry.

Fluffy Jasmine Rice: The ideal base for your curry, allowing it to soak up the aromatic broth and spices for an unforgettable bite.
Warm Naan Bread: Ideal for scooping up the curry, this soft, chewy bread adds a delightful, rustic touch to your meal.
Fresh Garden Salad: A light and crisp salad loaded with colorful veggies balances the richness of the curry, providing a refreshing contrast. Enjoy a mix of greens with a lemon vinaigrette to brighten the flavors.
Cucumber Raita: This cooling yogurt sauce complements the spice and heat perfectly. The creaminess and chill of raita offer a soothing palate cleanser after each bite.
Roasted Veggies: A side of seasonal roasted vegetables enhances the nutritious aspect of your meal while adding depth and flavor through caramelization.
Coconut Chutney: This sweet and spicy condiment brings a tropical flair, offering an additional layer of flavor that marries well with the curry’s spices.
Spiced Masala Chai: To drink, this warm and fragrant tea with spices echoes the flavors of your curry and adds warmth, enhancing the overall dining experience.
Gulab Jamun: For dessert, these soft, syrup-soaked pastries provide a sweet ending that contrasts beautifully with the lively flavors of your curry meal.

Make Ahead Options

This Vegetarian Instant Pot Chickpea Curry is an excellent candidate for meal prep, allowing you to ease your weeknight cooking routine. You can chop your vegetables (onion, green pepper, and kale) and store them in an airtight container in the refrigerator for up to 3 days to keep their fresh crunch. Additionally, you can combine the chickpeas, diced tomatoes, and spices in the pot the night before. When you’re ready to cook, just add your prepared ingredients and broth, seal the Instant Pot, and cook as directed. This way, you’ll enjoy the same scrumptious flavors with minimal time and effort, making dinner a breeze after a long day!

Vegetarian Instant Pot Chickpea Curry Variations

Feel free to get creative and make this curry truly your own!

Spicy Kick: Add chopped fresh ginger or chili flakes to amp up the heat. Just a pinch can transform the entire dish!
Creamy Coconut: Stir in a can of coconut milk for a creamy twist that’ll add richness and a hint of tropical flavor. It makes every bite feel like a mini-vacation.
Protein Swap: Replace chickpeas with lentils or black beans for different textures and flavors, maintaining that wholesome heartiness.
Seasonal Vegetables: Toss in seasonal veggies like zucchini or bell peppers to embrace the bounty of the season and add even more flavor and nutrition.
Fresh Greens: Switch out kale for spinach, arugula, or Swiss chard to change up the greens in a delightful way that keeps things fresh and interesting.
Herb Variations: Experiment with herbs like fresh cilantro, mint, or basil for a unique flavor profile. You’ll be amazed at how herbs can elevate this dish!
Zesty Flavor: Add a splash of apple cider vinegar or lemon juice for an extra tangy note that balances the curry’s spices beautifully.
Nutty Goodness: Top with toasted nuts like cashews or almonds for a delightful crunch and added nutritional benefits. They add a satisfying contrast to the soft chickpeas!

Expert Tips for Vegetarian Instant Pot Chickpea Curry

Spice Customization: Adjust the heat by selecting different peppers. Remove seeds for a milder flavor or keep them for extra heat in your vegetarian Instant Pot chickpea curry.
Avoid Overcooking: Rinse and drain chickpeas properly; they should maintain some bite. Overcooking can lead to a mushy texture, which you want to avoid.
Flavor Enhancer: Incorporate a tablespoon of soy sauce or tamari for an umami boost, enriching the overall taste of your curry.
Quick Herb Swap: Don’t have parsley or cilantro? Fresh basil or mint can be a delightful alternative that still adds freshness to the dish.
Meal Prep Advantage: This curry keeps well! Store leftovers in the fridge for up to 4 days or freeze portions for quick future meals.
Stovetop Option: If you don’t have an Instant Pot, sauté ingredients in a pan and simmer until mixed well for a stovetop version of this healthy curry.

How to Store and Freeze Vegetarian Instant Pot Chickpea Curry

Fridge: Keep leftovers in an airtight container for up to 4 days to maintain freshness and flavor.

Freezer: For longer storage, freeze in individual portions for up to 3 months. Allow the curry to cool before transferring to freezer-safe containers.

Reheating: When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until steaming hot.

Tip: This Vegetarian Instant Pot Chickpea Curry tastes even better the next day as the flavors continue to meld!

Vegetarian Instant Pot Chickpea Curry Recipe FAQs

What kind of chickpeas should I use?
Absolutely! I recommend using canned chickpeas for convenience, as they are pre-cooked. Just remember to rinse and drain them well to remove excess sodium and any canning liquid.

How should I store leftovers?
Very simple! Keep your Vegetarian Instant Pot Chickpea Curry in an airtight container in the refrigerator for up to 4 days. Just make sure it’s completely cooled before sealing it to maintain the best flavor and texture.

Can I freeze this curry?
Of course! Freezing is a great option for this dish. After it cools, transfer the curry into freezer-safe containers or bags. I often portion it out for easy meals later. It can last up to 3 months in the freezer. Just thaw overnight in the fridge before reheating.

What if I want to adjust the spice level?
You can easily customize the spice level! If you prefer less heat, use mild bell peppers in place of jalapeños and remove the seeds from any hot peppers. For extra heat, keep the seeds or even add a pinch of cayenne pepper to the mix!

Is this dish suitable for my dietary restrictions?
Yes, absolutely! This Vegetarian Instant Pot Chickpea Curry can be easily made vegan by using olive oil instead of butter and substituting honey with maple syrup. It’s also naturally gluten-free, making it a great option for many diets. If you have specific allergies, just check the labels on your ingredients to ensure they meet your needs.

How do I prevent overcooking the chickpeas?
To avoid a mushy texture, make sure you do not exceed the cooking time. When you sauté the ingredients, be mindful that chickpeas are already cooked. The 5-minute pressure cook time is just enough to heat them through while keeping their bite. If you’re using dried chickpeas, they will need to be pre-soaked and cooked separately before adding to the curry!