This Instant Pot vegan chickpea curry can be assembled ahead and frozen as a freezer Instant Pot meal, or frozen after cooking as a freezer-friendly meal prep lunch! Vegan, gluten-free, and so full of flavor.
Say hello to my new favorite curry recipe! Full of flavor, and so easy to prepare, thanks to the Instant Pot! Not only does it require zero pre-cooking (you can literally just dump all your ingredients in the Instant Pot!), but it doesn’t require much in the way of chopping, either!
And the best thing about this chickpea curry recipe is that you can assemble all your ingredients and freeze. When you’re ready to cook, thaw completely, then dump everything in the Instant Pot and press ‘start’. Dinner has never been so easy!
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We love these Instant Pot chickpea curry because
- you can assemble your ingredients ahead and freeze for a freezer Instant Pot meal
- OR you can cook it ahead, portion it out, and freeze for easy lunches
- it’s vegan, gluten-free and full of wholesome ingredients
How to cook this Instant Pot vegan curry recipe
I was happy to get GREAT flavor out of this curry without having to use the sautee function of the Instant Pot, because this means it can be assembled ahead and frozen!
For this vegan curry recipe, you will
- Assemble all ingredients not labeled ‘after cooking’ in the Instant Pot or a heavy freezer bag (gallon-sized).
- Pressure cook for 5 minutes (since the pot is full it will take around 20 minutes to come to pressure)
- Allow pressure to naturally release for 10 minutes after cooking.
- Stir in some lemon juice and the green beans. Allow to sit for 5 minutes until the green beans are bright green.
- Enjoy!
What is a freezer Instant Pot meal? This refers to the practice of assembling your ingredients and freezing. When you’re ready to cook, simply thaw and cook as directed. Since you are cooking for the first time, it tastes fresh and just as delicious as pre-freezing.
- the only trick with this Instant Pot chickpea curry recipe is that you should leave your baby potatoes whole before freezing, otherwise they may get brown upon thawing
Do I add the green beans to the bag? Since green beans need to be blanched before freezing, and they may overcook in the IP, I added them to this vegan chickpea curry after cooking. Let them sit for 5 minutes before serving.
- you could also add frozen peas or frozen green beans to this recipe at the same time as the lemon juice
Is this chickpea coconut curry spicy? My curry was not spicy at all. I used this mild curry powder, but if you’d like to up the heat, you could use a spicy curry powder, or add in some cayenne to the recipe.
Can I cook this chickpea coconut curry in the slow cooker? I will be testing this soon. I’ve had issues with coconut milk breaking in the slow cooker, so I can’t say for sure that it will work.
Can I add chicken to this chickpea curry recipe? Sure! I’d slice boneless skinless chicken breasts in half lengthwise, and boneless skinless chicken thighs in 1-inch cubes and cook as directed.
Tips & Instructions for this Instant Pot Vegan Curry Recipe
- I used my 6 quart Instant Pot; this recipe has not been tested in an 8 quart
- Meal prep containers: I love these ones
- Looking for more vegan recipes? Try these Pineapple BBQ Tofu Bowls, this Vegan Ginger Teriyaki Stir Fry, this Chickpea Salad Bento Box, or this round-up with more than 65 Vegan Meal Prep Recipes!
Instant Pot Chickpea Curry (Vegan)
Video
Ingredients
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (finely chopped)
- 1 tablespoon cumin
- 1 tablespoon curry powder (I used a mild curry powder)
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 13.5 oz can coconut milk (400 mL)
- 18 oz can diced tomatoes (540 mL)
- 18 oz can chickpeas (540 mL; drained and rinsed)
- 2-3 carrots (cut into 2 inch pieces)
- 10 baby potatoes (halved if cooking fresh; leave whole if you are freezing them)
After cooking
- 1/2 lemon (juiced; 2 tablespoons)
- 2 handfulls green beans
- rice (to serve)
Instructions
- Place all ingredients not labelled 'after cooking' in the Instant Pot.
- Seal the valve, then pressure cook on high for 5 minutes. The pot will take roughly 20 minutes to come to pressure.
- After cooking, let the pot sit for 10 minutes to let the pressure release naturally.
- Release remaining pressure, then stir in the lemon juice and green beans. Allow to sit 5 more minutes, until the beans are slightly soft and bright green.
- Serve over rice.
To assemble ahead and freeze
- Place all ingredients not labelled 'after cooking' in a heavy duty gallon-sized freezer bag.
- Squeeze as much air as possible out of the bag. Freeze flat for up to 3 months.
- To cook, thaw completely, before cooking as directed above.
To cook ahead and freeze
- Cook as directed above.
- Portion out into meal prep containers with 1/2 cup of rice.
- Cool completely, then freeze for up to 2 months.
- Thaw overnight in the fridge, then reheat until steaming hot in the microwave.
Notes
- the only trick with this Instant Pot chickpea curry recipe is that you should leave your baby potatoes whole before freezing, otherwise they may get brown upon thawing
Carolyn
Hi! I’m so excited to try this. My husband loves curries so he’s looking forward to it too! Unfortunately, I have an allergy to night shades, which includes potatoes. Do you think cut up cauliflower would work as a substitute?
Thank you!!
Denise
Hi Carolyn! I think cauliflower would work, you may want to reduce the cook time. I would try 2-3 minutes, and see if the veggies are cooked through. Let me know how it goes for you! PS-I had no idea a potato was a night shade!
R
Where are you buying your diced tomatoes and chickpeas? I have never seen can sizes other than 14.5/15 oz. or 28 oz.
Denise
Hi R! For this recipe you can use 15oz cans! I am in Canada and for some reason ours are 18 oz. LOL!
Leah
Can you cook this with something other than coconut milk?
Denise
Hi Leah, I’ve only made it as written. I wouldn’t replace with cream as it will separate. You could try just replacing with stock but it might end up just like a soup and not creamy. Do you have a specific ingredient you want to replace it with?
Pam Wolff
Hi! How many cups of cooked chickpeas is this? I’d like to cook my own and not use cann s. Thanks!
Denise
Hi Pamela! It’s around 2 cups! I just cooked 1 lb of dried chickpeas yesterday and I got 6 cups, so 1/3 of a pound should do. Hope you enjoy!
Paul DeShaw
Where do you find 18 oz cans of chickpeas? 15.5 and 28 oz are the only sizes I see where I shop.
Denise
Hi Paul! It’s probably because I’m in Canada, for some reason our cans are 19 oz and in the US it’s all 15 oz. It works great with 15 oz as well!
Leona
Do you need to soak the chickpeas before cooking them this way? Thank you!
Denise
Hi Leona! This recipe calls for canned chickpeas which are already cooked. You can also cook chickpeas from scratch but would have to do it separately from cooking the curry. Here’s the IP directions for that: https://sweetpeasandsaffron.com/instant-pot-chickpeas/
Brett Simon
Tried this…..and it was simple to make and totally delicious. Great to be able to freeze and simply re-heat at work
Denise
So happy you enjoyed it, Brett! Thanks for reporting back 🙂
Christina
This was the best chickpea curry recipe I’ve tried, plus it’s so simple to make and healthy – thank you for sharing this!! 🙂 Really takes the stress out of busy weekday dinner prep.
Denise
I am so happy you enjoyed it, Christina! Thanks so much for taking the time to leave a review!
Carmen Verheijen
How to stove cook this?
Denise
Hi Carmen! I haven’t made this on the stovetop, but I’d just throw it all in a pot and simmer for 30 or so minutes, until tender. I hope you enjoy!