Chickpea Curry

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This creamy, dreamy Chickpea Curry makes for a gourmet, restaurant-quality yet approachable meal that’s on the table in an hour. Featuring bold Indian flavors and a taste of healthy indulgence, it'll quickly become a new staple in your dinner rotation.
Prep 25 minutes
Cook 35 minutes
Total 1 hour
5 from 265 votes

Craving an Indian restaurant-style curry without tons of extra work? Then you’ll love this vegan Chickpea Curry! It’s a creamy, generously-spiced meal with gourmet flavors that comes together in under 1 hour.

It has everything you need in a well-balanced, complete meal. Protein and fiber from chickpeas, fat from the coconut milk and tahini, and even leafy greens! The ultra-rich curry sauce and warm spices will pull you in for bowl after bowl. 

Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card

vegan chickpea curry in a green dutch oven garnished with mint and cilantro with a spoon dug in.

Why this recipe works

Dreamy texture. 

Just like my Dal Makhani or Malai Kofta recipes, this chickpea curry has a luxuriously creamy consistency with a great mouthfeel. Rich and fatty coconut milk and subtly nutty and creamy tahini turn this into a seriously warm hug in a bowl.

But there are also tons of nourishing ingredients in this curry, like antioxidant-rich spices; anti-inflammatory garlic, ginger, and chile peppers; nutritional superstar dark leafy greens; and protein-packed chickpeas. 

Loads of warmly spiced Indian flavor. 

While not a traditional Indian dish, this chana masala-inspired chickpea curry will remind you of an Indian restaurant-style gravy. Similar to my Vegan Tofu Curry, you get those bold layers of spiced flavor without putting in as much work required of a more authentic recipe.

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It features a rich and velvety gravy, similar to North Indian dishes, with a few flavors and ingredients from South Indian cooking that I love, like curry leaves and coconut milk. 

In addition, this recipe fuses warm, earthy warm spices (cumin and turmeric) with bright, citrusy spices (coriander and curry leaves). And a blend of whole and ground spices bloomed in oil maximizes the complex, yet nuanced flavors.

Top every serving with cool, refreshing mint leaves and you have a vegan curry that will make your taste buds dance!

PS: If you are looking for a more traditional Indian dish, try the Chana Masala in my cookbook, The Vegan Instant Pot Cookbook!

The complete big batch meal.

This meal has protein, fiber, fat, and even greens. Plus, you’ll have plenty of leftovers (the flavor gets better the next day!). Enjoy leftover chickpea curry throughout the week, as a grab-and-go lunch, and for pre-prepared dinners.

As explained in the Tips section, you can prep the vegetables and aromatics during your weekly meal prep to make cooking this dish even quicker. Plus, this curry freezes well so you can store it in the freezer during your busiest weeks.

Ingredient notes

ingredients for vegan Indian chickpea curry laid out on a wooden cutting board with ingredients labeled.

Chickpeas. Because it just wouldn’t be a chickpea curry without the chickpeas! Plain ol’ canned chickpeas will do just fine and add over 20 grams of plant protein to the batch. Of course, if you cook your beans from scratch, this curry will be even better.

Want to cook the beans yourself but don’t know how? Follow my guide to learn How to Cook Beans in the Instant Pot. This a quick and easy alternative to the stovetop method with NO soaking needed.

The Indian Holy Quaternity. AKA onions, ginger, garlic, and green chiles (serrano or jalapenos). So many Indian dishes start with the “holy quaternity”, as I discuss in the video for my Red Lentil Curry because they provide such a flavorful baseline.

Whole spices. I urge you to join “Team Whole Spices” for this chickpea curry recipe because they far outshine pre-ground spices. 

Blooming (or toasting) the spices in an oiled pan is the secret to revealing their hidden flavors.

Once toasted, whole cumin and coriander seeds plus curry leaves are more vibrant and bold in flavor, adding layers of earthy warmth and bright citrus to each bite.

Substitute: If you only have pre-ground spices at home: use 1 ½ tsp ground coriander instead of 2 tsp whole coriander seeds; use a heaping ½ tsp ground cumin instead of 1 heaping tsp of whole cumin seeds. 

Where to buy: Well-stocked grocery stores sell cumin and coriander seeds; they’re always available at Indian grocers.

If you have an Indian grocer near you, seek out fresh curry leaves: they add an incredible citrusy yet pungent flavor. Alternatively, you can order dried curry leaves online (affiliate link). 

Ground spices. One of the reasons Indian food is so dang good is that it layers both whole and ground spices for complex layers of flavor. Here, I use a simple mix of curry powder, coriander, turmeric, cinnamon, and freshly grated nutmeg, plus garam masala as a finishing spice.

Tomatoes. Diced Roma tomatoes and tomato paste form a team that provide this Indian curry with its necessary tang.

Substitute: Use half of a 14-ounce can of diced tomatoes if you don’t want to chop them yourself.

Coconut milk. Canned coconut milk brings the richness you’d expect from a restaurant-style Indian curry and tempers the heat from the chiles. Always use coconut milk from a can, not the refrigerated coconut milk in a carton.

Substitute: Coconut allergy or aversion? use cashew cream instead. Blending the cashews is an extra step, but it will add even more flavor to the curry. Skip to the first FAQ for instructions.

Looking for a lighter dish? You can use “lite” canned coconut milk, or ½ of the full-fat coconut milk can + fill the rest of the can with water. It won’t have the same creamy texture and will taste spicier since there’s less fat to balance the heat. 

Tahini. You’ll always find tahini (ground sesame paste) in homemade hummus, but an Indian curry? Not so much. 

But, this Middle Eastern staple brings a nutty indulgence to all kinds of recipes, like my Tofu Scramble. Here, it adds a subtle decadence and lovely mouthfeel without adding a distinct flavor, similar to what almond butter does in my fan favorite Red Lentil Curry

Fresh herbs. Cilantro and mint are most commonly used in Indian cooking. They offer balance and brightness among the rich and creamy bites. Mint, in particular, brings a lovely cooling accent to the warm spices. 

Step-by-step instructions

Toast the whole spices. Heat the oil in a skillet over medium-high heat, then add the cumin and coriander seeds. Toss frequently until toasty and darker in color, but don’t burn.

Next, add the curry leaves. If using fresh leaves, immediately cover the pan with a lid to prevent the oil from splattering.

Sauté the aromatics. Add the onions and cook until they begin to develop some color. Pour in a splash of water to prevent browning, then add the garlic, ginger, and chile peppers for 1 to 2 minutes.

Add the ground spices and tomato paste and stir vigorously for about 90 seconds. 

Add the tomatoes and their juices to the pan. Let the tomatoes simmer for a few minutes or until they start to break down.

Next, add the chickpeas, followed by he coconut milk, water, and tahini. Bring the mixture back up to a simmer, then cover the pan.

Stir the chopped greens into the curry when it’s done simmering. Add the garam masala when the leaves have wilted.

Off of the heat, add the lemon juice, cilantro, and mint. Give it a taste and adjust the flavors as needed. Serve with basmati rice or Homemade Vegan Naan, then enjoy!

vegan chickpea curry in a green dutch oven garnished with fresh mint and cilantro.

Tips for making this recipe

Prep in advance. Get the curry on the table even faster by dicing the onion, dicing the tomatoes, and prepping the aromatics (garlic, ginger, chiles) 1 or 2 days ahead of time. Store them in separate containers in the fridge. 

In addition, mix the ground spices together and store the mixture in a ziploc bag or jar on your counter. With the prep out of the way, dinner will be ready in 35ish minutes. 

And always multitask. Rinse and slice the greens while you wait for the chickpea curry to simmer. Once they’re added in, chop the cilantro and mint. And while the onions cook, measure out your ground spices. 

Take shortcuts if you need to. This is a flexible dinner recipe with a few shortcut options:

(1) Buy pre-washed baby spinach or baby kale instead of the Swiss chard or kale. Cook for 1 to 2 minutes until wilted; (2) Use half of a 14-ounce can of diced tomatoes instead of dicing fresh tomatoes by hand. 

Chop the greens finely. There’s nothing worse than an unusually large, hard-to-manage piece of kale or Swiss chard among an otherwise easy-to-eat curry. To avoid this, slice the greens into very fine pieces. I slice them like I chiffonade basil: roll the leaves up, then slice into thin strips. 

PS: If your bunch of greens is large, you will need to add more salt, as dark leafy greens absorb a lot of flavor! 

Customize if you want. While I love this curry as written, if you have an extra veggie you want to sneak in, go ahead!

Sauté a diced red bell pepper or finely diced carrots for a few minutes after the onions. For a sweet element, add a peeled and diced (cooked) sweet potato when you add the coconut milk. For more nutrient-dense goodness, add small or medium cauliflower florets when you add the coconut milk.

Seek out curry leaves. This recipe is extraordinary with fresh curry leaves, so if you have an Indian grocery store, please seek these out. You can freeze leftover curry leaves for another time.

If you don’t have access, try to get some dried curry leaves online (affiliate link). They don’t have as much flavor, but are still delicious.

When added to hot oil, fresh curry leaves bubble up rapidly. To prevent oil splattering on you, stand back when you add them and immediately cover the pan.

Cook for just 20 seconds, then remove the lid (they will be sizzling less by now) and add your onions.

vegan chickpea curry in a green dutch oven garnished with mint and cilantro on a light pink surface.

Frequently Asked Questions

Can I substitute the coconut milk with something else? 

Yes, cashew cream makes for a lovely substitute here. To make the cashew cream: 

1. Soak ½ cup (70g) of raw, unsalted cashews in water overnight, or do a quick soak by adding them to a saucepan, covering with water, and boiling for 15 minutes. Drain the cashews and rinse well. 

2. Add 6 tablespoons (90 mL) of water to a small-capacity high-powered blender (small blender jug, 32 oz / 1L or smaller). Add the cashews, 1 TBSP of freshly squeezed lemon juice, and ½ tsp kosher salt

3. Blend for about 2 minutes, starting on low and gradually moving up to high speed. Scrape down the sides as you go and blend until it’s completely smooth and no cashew bits remain.

Note: If you only have a large-capacity high-powered blender, you’ll need to double the cashew cream, as there isn’t enough liquid here to blend in a large container. A food processor is a great alternative, but the texture won’t be as silky smooth. Blend the ingredients for approximately 4 minutes.

What tahini brands do you recommend?

You can use any tahini brand that isn’t bitter in flavor. However, since the tahini isn’t a main flavor component here like it is in hummus, you’re welcome to be flexible in the brand you use.

My favorite tahini brands are Soom Foods and Seed + Mill. For cheaper alternatives, look for Beirut sesame paste, Baron’s, and the Whole Foods 365 brand (affiliate links).

Is this chickpea curry spicy?

It’s fairly mild, but it can be as spicy or as mild as you want it to be.

For very mild heat, use 1 serrano pepper (or jalapeño). While these peppers are quite spicy on their own, the coconut milk tempers the heat very well.

If you enjoy heat, use 2 to 3 peppers (3 is my preference for spicy!). 

Remember: the white membranes inside peppers have most of the heat. So if you’re uncertain about how spicy it will be, remove some of them to moderate the heat.

How long does this curry last? How should I store and reheat it? 

The leftovers stay fresh for up to 5 days when stored in an airtight container in the fridge. It also freezes well in about 3 months. I recommend freezing the curry in single-serve portions using Souper Cubes (affiliate link) to speed up the defrost.

The leftovers thicken considerably in the fridge. But once you reheat it in a saucepan, it loosens up. If needed, add a splash of water or veggie broth to loosen it more. 

What should I serve this with?

Scoop the curry into bowls with cooked white basmati rice (the classic), or brown rice or a whole grain like farro or quinoa. If you have extra time, take every serving over the top with my Homemade Vegan Naan (it’s perfect for sopping up the delicious gravy!).

If you love this vegan Chickpea Curry, please be sure to leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love hearing your feedback.

Chickpea Curry

5 from 265 votes
This creamy, dreamy Chickpea Curry makes for a gourmet, restaurant-quality yet approachable meal that’s on the table in an hour. Featuring bold Indian flavors and a taste of healthy indulgence, it'll quickly become a new staple in your dinner rotation.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: Indian-Inspired
Diet Gluten Free, Vegan, Vegetarian
Serving size: 6 with rice

Ingredients

  • 2 tablespoons avocado oil or neutral-flavored oil of choice
  • 2 teaspoons coriander seeds (Note 1)
  • 1 heaping teaspoon cumin seeds (Note 1)
  • 15 to 20 fresh curry leaves, or 30 dried curry leaves (optional but recommended, Note 2)
  • 1 large yellow or red onion, finely diced
  • 6 garlic cloves, minced
  • 2- inch piece fresh ginger, minced or grated
  • 1 to 3 serrano peppers, diced (1 adds mild heat; 3 for spicy!!)
  • 2 tablespoons tomato paste
  • ½ pound (227g) Roma or plum tomatoes (2 roma tomatoes), diced
  • 2 teaspoons kosher salt (Note 3)
  • 1 (13.5 oz /400 mL) can full-fat coconut milk (Note 4)
  • ½ cup (120 mL) water (Note 5)
  • 2 (15 oz /425g) cans chickpeas, drained and rinsed
  • 3 tablespoons tahini, well-stirred
  • 1/2 teaspoon organic cane sugar, brown sugar, or coconut sugar
  • 1 small head of Swiss chard or lacinato kale (Note 6)
  • 2 teaspoons garam masala
  • Freshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste
  • 1 big handful of cilantro leaves and tender stems, chopped
  • 1 big handful of fresh mint leaves, chopped

Ground Spices

  • 1 ½ teaspoons curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground turmeric
  • A generous amount of freshly cracked black pepper

Instructions

  • Keep a small bowl of water nearby for deglazing.
    Heat the oil in a 12-inch heavy-bottomed sauté pan or medium-sized Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don’t let them burn!
    Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.
  • Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning.
    Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.
  • Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water.
    Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.
  • Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.
  • Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.
  • After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.
  • Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.

Notes

Note 1: I like the subtle crunch of whole spices. If you don’t, grind your spices first or roughly crush with the back of a sturdy mug, cast iron pan, or heavy knife. No whole spices? Use 1 ½ tsp ground coriander + heaping ½ tsp ground cumin with the other ground spices.
Note 2: If you have an Indian grocery store, seek out fresh curry leaves, which add incredible flavor. Or order dried curry leaves online. The amount of leaves depends on size. If your curry leaves are large, use the smaller range.
Note 3: Since this is a fair amount of salt, I’ve specified the salt I use. For sea salt or Morton’s kosher salt, use less salt, about 1 ¼ tsp. If using table salt, use 1 tsp.
Note 4: If you can’t have coconut products, check the FAQ section in the blog post for how to use cashew cream as a substitute.
Note 5: if you prefer a looser consistency in curries, use ¾ to 1 cup (180 to 240 mL) water.
Note 6: This weighs 7 to 8 oz / 200-230g (stems included). If using more greens, you need to add more salt. You can sub with bagged baby spinach or baby kale (I like to roughly chop before adding it to the curry); it’ll cook in 1-2 minutes. 

Calories: 360kcal | Carbohydrates: 33g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1352mg | Potassium: 748mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3582IU | Vitamin C: 59mg | Calcium: 126mg | Iron: 4mg

Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello

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442 comments on Chickpea Curry

  1. Nadine

    5 stars
    I just made this recipe and it tastes amazing. And I discovered a lovely Indian grocery store that I will definitely go to again to shop for your recipe’s ingredients.
    Every single one of your recipes that I’ve tried (and I’ve tried a lot of them) are truly some of my favorites and staples in my “rotation”. My husband very much agrees. Thank you for everything you do ❤️

    1. Kaitlin @ Rainbow Plant Life

      Nadine, your kind words mean the world to us! Thank you for being a part of the RPL community.

  2. Francisco

    5 stars
    I just made this recipe today and it is very very good. Although I didn’t have a lot of the ingredients ( spices ) it was still fantastic / fabulous. The taste is amazing.
    Definitely making this often in the future for sure.
    Thanks for sharing and you have a great Chanel / and really good recipes as well.
    Our Best regards from Germany

    1. Kaitlin @ Rainbow Plant Life

      Hi Francisco, Thank you so much for such a fantastic review! Appreciate you taking the time!

  3. A.J.

    5 stars
    💍
    Best, best, BEST Nisha!

    1. Kaitlin @ Rainbow Plant Life

      Hi A.J., thank you so much for your kind review!

  4. Ellen

    5 stars
    Fabulous! A fun, exotic but simple meal. Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Hi Ellen, Thank you so much for such a fantastic review! Appreciate you taking the time!

  5. Afraj

    5 stars
    its quite satisfying with roti too

    1. Kaitlin @ Rainbow Plant Life

      Yes, Afraj! We agree!

  6. Elyse

    5 stars
    Made this tonight and it so delicious! The perfect food for this neverending wet, cold weather we are having in CA. Definitely don’t sleep on the curry leaves, they add a ton of flavor. And we loved the addition of the whole spices. I’m convinced there is not a sub-five star recipe on this blog. Another great one!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the wonderful review, Elyse! We’re honored you think each recipe is worthy of 5 stars :)

  7. Flavia

    5 stars
    OMG! An explosion of different tastes in one recipe! We had it plain, without rice or naan and it was delicious!
    I had freshly cooked chickpeas and yummy small tomatos and these made the dish super fresh and aromatic!
    Thank you for sharing this recipe! No need to make any changes or swaps, it was very balanced meal!

    1. Kaitlin @ Rainbow Plant Life

      Hi Flavia, Thank you so much for such a fantastic review! Appreciate you taking the time!

  8. Taylor Welch

    5 stars
    Absolutely love this recipe! It is so filling, flavorful, and enjoyable to make, especially if everything is pre-measured and prepped before turning on the heat. I did have to go to multiple grocery stores for all of the ingredients, but it’s worth it! The flavor is worth the extra shopping and it’s fun to explore new grocery stores. :) And cooking this curry made my apartment smell soooo good! Leftovers are just as amazing and I hope you make this recipe tonight!

    1. Kaitlin @ Rainbow Plant Life

      Hey Taylor! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!

  9. Lucy

    5 stars
    Loved this recipe, I actually made it with lentils as it’s what I had and honestly it was great but adding in that Garam Masala at the end tipped it over into absolutely delicious land. Thanks so much for the recipe.

    1. Kaitlin @ Rainbow Plant Life

      Hi Lucy, thank you so much for your kind review!

  10. Helen

    Is there a shortcut spice pack you would recommend from an Indian store like Chana Masala powder that would substitute for a group of the individual spices in this recipe?

    1. Kaitlin @ Rainbow Plant Life

      Hi Helen, we don’t suggest you substitute the coriander seeds, cumin seeds or curry leaves with ground spices. As for the other ground spices, a chana masala powder would probably work well here, though of course we haven’t tried it ourselves. For this amount of chickpeas, 1 tablespoon seems like a good amount. We recommend keeping the garam masala in at the end for that final flavor boost.

      Keep in mind that these spice blends won’t mimic the exact ratios in the Rainbow Plant Life recipes and likely will change the intended flavor of the dish in one way or another.

  11. Patty

    5 stars
    Love, love this recipe! So creamy and flavorful.
    I am on a search to shop at a near by Indian Store .

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely comment, Patty! We hope you get the chance to check out an Indian grocery store, they’re always filled with so many delicious ingredients!

  12. Jamie

    5 stars
    Delicious and easy!
    I couldn’t get fresh curry leaves so I used dried and added in small chunks of about a quarter of a large cauliflower and it was really tasty – so tasty I went back for seconds! I will definitely be making this again. Thank you so much for another excellent recipe!

    1. Kaitlin @ Rainbow Plant Life

      Jamie, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the curry.

  13. Savanna

    5 stars
    Made this for my omnivore boyfriend and he even didn’t ask where the chicken was. Seriously so good and so comforting!!! Like a warm hug on a cold March day. Thank you creating delicious dishes without actually making a ton of dishes.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the curry turned out well for you, Savanna. Thank you for taking the time to leave a comment and for trying out the recipe!

  14. W

    5 stars
    This is a really lovely curry! I don’t generally eat chickpeas so I was a little unsure of having them in a curry. It was outstanding and I would happily eat any chickpea recipe now. This curry is so creamy, spicy, flavourful, comforting and all round incredible. Thank you for the recipe!

    1. Kaitlin @ Rainbow Plant Life

      Hey W! Wow, I can feel your enthusiasm about this recipe through the screen! Love it! You are very welcome for the recipe :)

  15. Catherine Elkhattaby Strauch

    5 stars
    DELICIOUS!!!!!! Made it with swiss chard and included the stems too – just put them in earlier while the curry was simmering.
    So creamy and delightful.
    I used freshly ground coriander and that plus the whole coriander seeds was a bit overwhelming, so I’ll use a little less next time. I think if I had ground coriander from a container it would have been balanced well :)

    1. Kaitlin @ Rainbow Plant Life

      We appreciate your feedback and support, Catherine. Thank you for leaving a review!

  16. Rose

    5 stars
    This curry is absolutely delicious! The level and balance of spices is perfect. The addition of tahini to the coconut milk base of the sauce brings such a wonderful level of complexity to the completed dish. I’m so glad I found you and your recipes on your website and YouTube channel, Nisha! You’ve inspired me to explore and experiment, to expand my versatility in cooking. Yours are the recipes I look through first when I have nourishing ingredients that I want to turn into a terrific meal. Thank you for helping me become a better cook! (And my husband thanks you, too!)

    1. Kaitlin @ Rainbow Plant Life

      Thank you for the thoughtful review, Rose! It makes us so happy to hear you found us and that RPL has had such a positive impact on your life :)

  17. Ioana

    5 stars
    Really good and easy to make.

    1. Kaitlin @ Rainbow Plant Life

      Hi Ioana, we’re so happy you enjoyed it! Thanks for leaving a review :)

  18. Andrea

    Can this be made on the instant pot?

    1. Kaitlin @ Rainbow Plant Life

      Hi Andrea, We haven’t tried it ourselves, but we think it could work.

      Complete steps 1-2 in the IP on the Saute setting. Then, add the ground spices and tomato paste in step 2. Add the salt, chickpeas, coconut milk, water, and sugar, and stir well. Since the Instant Pot has a tendency to burn with thicker curries like this, I’d increase the water to 1 cup and skip adding the tahini now, as thick, viscous ingredients like that can trigger the burn warning.

      Also, if using fresh tomatoes, this shouldn’t be an issue; but if you use canned tomatoes, pour them in last and let them sit on top of everything else and don’t stir; this helps prevents the IP burn notice from getting triggered.

      Pressure cook on high for 10 minutes and allow a natural pressure release for 10 mins. Remove the lid and stir in the swiss chard as well as the garam masala, and tahini if you like. Use the Saute setting for a few minutes until the greens wilt.

      Turn off the IP and add lemon or lime juice, citrus and mint before serving.

  19. Tessa

    5 stars
    Loved it! I made your red lentil curry a lot, now I have a another recipe I’m going to make a lot! Thank you :)

    1. Kaitlin @ Rainbow Plant Life

      Tessa, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the curry.

  20. Helena

    5 stars
    The best ever!!

    1. Kaitlin @ Rainbow Plant Life

      Hi Helena, thank you so much for your kind review!

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