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Instant Pot Chickpea Curry (Freezer; Vegan)





This Instant Pot vegan chickpea curry cooks chickpeas, carrots, potatoes and green beans in a fragrant Indian curry sauce. Made with vegan ingredients, the Instant Pot makes it hands off and simple to prepare.

When it comes to convenient Instant Pot meals, I look for ones without a sauté step. Instant Pot Moroccan lentils and Instant Pot vegetarian chili are two personal favorites of mine, as is this chickpea curry.


For extra tasty recipes and to see what I’ve been getting as much as you may observe me on Facebook, Instagram, Pinterest or Twitter .

hands holding a bowl of chickpea curry cooked in the instant pot

With chickpeas, carrots, potatoes and green beans cooked in a delicious Indian-spiced coconut curry sauce, it’s perfect for a weeknight dinner, or stored for meal prep.


You’ll ♡ this Instant Pot chickpea curry because

  • it’s flavorful, yet made with simple spices that are easily found in North America
  • it’s a no-sauté recipe, is vegan, gluten-free and kid-friendly
  • you can meal prep it two different ways

Recipe video

Watch the video below to see exactly how I prepped this curry. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

vegan curry ingredients in a freezer bag

Ingredient notes

  • chickpeas– for this recipe, you’ll need cooked chickpeas to start. You can either purchase canned chickpeas, or cook your own Instant Pot chickpeas
  • coconut milk- go for a full fat coconut milk to make the sauce rich and creamy
  • curry powder– I’ve used a mild curry powder, which makes this curry not at all spicy. You can use a medium or hot curry powder to increase the spiciness, or add 1/4 teaspoon (or more) of cayenne
  • baby potatoes– you can use any type of potato for this recipe; if you use larger potatoes, simply cut them into 1 inch cubes. If freezing this curry before cooking, you’ll need to use baby potatoes (leave them whole)
  • green beans– you may use fresh or frozen green beans. We add them after cooking the curry through so that they do not overcook and retain some texture

ingredients for chickpea curry recipe in the Instant Pot before cooking.

Recipe tips

Instant Pot models that work

This recipe has been tested in both a 6 quart Instant Pot and an 8 quart Instant Pot, and it worked great in both! If you have an Instant Pot mini, you may need to cut the recipe in half to get it to fit into the pot. Leave us a comment below if you give it a try in the mini to let us know how it goes for you!

10 minute natural pressure release

I like to allow soups, stews or curries cooked in the Instant Pot to naturally depressurize for at least 10 minutes, as this helps the liquids settle. If you do a quick pressure release, you’ll risk the liquid spewing out the valve.

To do a natural pressure release, simply let your Instant Pot sit for 10 minutes after the cook cycle has completed. Set a timer for 10 minutes, and when the time is up, carefully move the steam release handle into the ‘venting’ postition.

For more information on quick versus natural pressure release, check out Instant Pot 101.

The finishing touches

After the 10 minute natural pressure release has completed and you’ve removed the lid from your Instant Pot, the next step is to stir in some lemon juice and green beans. Leave the Instant Pot on ‘keep warm’, and place the lid on. Let the pot sit for 5 minutes, until the green beans have turned bright green and softened slightly. You can leave the pot to sit for longer if you like your beans even softer.

vegan chickpea curry recipe after cooking (in the Instant Pot)

Serve it with

Storage, meal prep + reheating

Instant Pot chickpea curry works great for meal prep and even tastes better on day two! Here’s how to safely store and reheat it:

  • fridge- cool completely, then portion out into meal prep containers with rice, or store in a single, large portion. Refrigerate for up to 4 days.
  • reheat- heat individual portions in the microwave until steaming hot; heat larger portions in a pot on the stove over medium heat for 15-20 minutes, until warmed through.
  • freezer- cool completely, then portion out into meal prep containers with rice, or in larger plastic or glass freezer jars (leave room for expansion in the jars, and leave lids ajar until fully frozen). Freeze for up to 3 months.
  • thaw- overnight in the fridge; depending on the quality of your meal prep containers, you may be able to microwave from frozen on low heat.

Freezer packs

This recipe can be prepared ahead as a freezer pack- this refers to a meal that is assembled and frozen prior to cooking. When you go to cook, simply thaw, dump into the Instant Pot insert, and cook- no need to measure out any of the ingredients.

  1. In a gallon-size freezer bag, reusable silicone bag or meal prep container, combine all ingredients except for the lemon juice and green beans.
  2. Freeze for up to 3 months.
  3. Thaw completely before cooking- I do not know if the Instant Pot will come to pressure if cooked from frozen.
  4. Cook as directed in the recipe card, and enjoy!

Check out my favorite freezer containers.

chickpea coconut curry in a meal prep container with rice.

More vegetarian recipes

Instant Pot Chickpea Curry (Vegan)

Course: Dinner

Cuisine: Indian

Keyword: freezer, gluten-free, Indian, instant pot, vegan

Calories: 360kcal

Servings: 6

This Instant Pot vegan chickpea curry cooks chickpeas, carrots, potatoes and green beans in a fragrant Indian curry sauce. Made with vegan ingredients, the Instant Pot makes it hands off and simple to prepare.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Instructions

  • Assemble ingredients- Into the stainless steel insert of your 6 or 8 quart Instant Pot, add the onion, garlic, ginger, cumin, curry powder, garam masala, ground coriander, salt, coconut milk, diced tomatoes, chickpeas, carrots and baby potatoes. Stir to combine.

  • Cook- Put the lid on the Instant Pot and place the steam release handle to the ‘sealing’ position. Pressure cook on high for 5 minutes. The pot will take roughly 20 minutes to come to pressure.

  • 10 minute natural pressure release- Once the cooking cycle has completed, allow the Instant Pot to sit for ten minutes. After 10 minutes, carefully transfer the steam release handle to the ‘venting’ position and release any remaining pressure.

  • Lemon juice + green beans- Take the lid off the Instant Pot and stir in the lemon juice and green beans. Put the lid back onto the pot and allow it to sit on ‘keep warm’ for 5 full minutes, until green beans are bright green and slightly tender.

  • Serve- Serve over rice with naan bread, a dollop of coconut yogurt and/or cilantro.

Notes

1- I use a mild curry powder for a non-spicy curry. Use medium or hot curry powder to increase the spice, or consider adding 1/4 teaspoon of cayenne.
2- If cooking this curry immediately, cut the baby potatoes in half. If preparing freezer packs, leave baby potatoes whole. 
3- Nutritional info does not include rice.
Storage
Allow the curry to cool completely, then portion out into meal prep containers with rice, or leave as a larger portion in a larger container.

  • Refrigerate for up to 4 days
  • Freeze for up to 3 months

Reheating
Heat individual portions in the microwave until steaming hot. Heat larger portions in a pot on the stove over medium heat for 15-20 minutes, or until warmed through.
If frozen, depending on the quality of your meal prep container, you may be able to reheat from frozen on low heat. Otherwise, thaw and reheat in the microwave until steaming hot.
Freezer packs
You can assemble all ingredients except for the lemon juice and green beans ahead in a sturdy freezer bag (1 gallon), meal prep container or silicone bag. Squeeze as much air out as possible.

  • freeze for up to 3 months
  • thaw before cooking as directed above in this recipe card

 

Nutrition

Serving: 1/6 of batch; see note 3 | Calories: 360kcal | Carbohydrates: 46g | Protein: 10g | Fat: 18g | Saturated Fat: 14g | Sodium: 780mg | Potassium: 1102mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3532IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 5mg






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