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overhead shot of instant pot chickepea curry with rice and green beans in brown bowl
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4.8 from 5 votes

Instant Pot Chickpea Curry (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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Indian
Keyword: freezer, gluten-free, Indian, instant pot, vegan
Servings: 6
Calories: 360kcal
Author: Denise Bustard


  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon curry powder see note 1
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 13.5 oz can coconut milk 400 mL; full fat
  • 18 oz can diced tomatoes 540 mL; including juices
  • 18 oz can chickpeas 540 mL; drained and rinsed
  • 2-3 carrots sliced
  • 10 baby potatoes see note 2

After cooking

  • 1/2 lemon (juiced; 2 tablespoons)
  • 2 handfulls green beans
  • rice (to serve)


  • 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.
    chickpea curry in the instant pot before cooking
  • 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.
    instant pot venting position
  • 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.
    chickpea curry in the instant pot after cooking
  • Serve- Serve over rice with naan bread, a dollop of coconut yogurt and/or cilantro.



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.
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
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


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