From the kitchen
Instant Pot Turmeric Chickpea Curry
A quick and easy vegan curry made in the Instant Pot with protein-rich chickpeas and aromatic turmeric.
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp turmeric powder
- 1 tsp cumin
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh coriander, for garnish
Method
- 1
Set the Instant Pot to sauté mode and heat the oil.
- 2
Add onion and cook until softened, about 3 minutes.
- 3
Add garlic and ginger, cook for 1 minute.
- 4
Stir in turmeric and cumin, cook for 30 seconds.
- 5
Add coconut milk, chickpeas, and broth.
- 6
Close the lid and cook on high pressure for 5 minutes.
- 7
Quick-release the pressure and stir.
- 8
Serve hot with a coriander garnish.
A quick, creamy vegan curry built entirely in the Instant Pot — protein-rich chickpeas, coconut milk, and a generous hit of golden turmeric, ready in minutes.
Good to know
Storage & prep. Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.
Substitutions. Use canned white beans instead of chickpeas. Substitute coconut milk with cashew cream for a lighter version.
Cultural context. Turmeric is considered a sacred spice in Indian culture and is used in many traditional ceremonies and healing practices.
Frequently asked
Questions about this recipe
Can I use dried chickpeas?+
This recipe uses canned chickpeas for speed. Dried chickpeas work too, but cook them first (or pressure-cook them longer) before building the curry.
Is this vegan?+
Yes. Made with coconut milk and no dairy, it's fully plant-based and gluten-free.
Can I make this on the stovetop?+
Yes. Sauté the aromatics in a pot, add the remaining ingredients, and simmer for 15–20 minutes until thickened.