Instant Pot Potato & Chickpea Curry – an easy weeknight curry which you can make in 30 minutes in your IP. Vegan & gluten-free.
The weather has done such a quick turnaround here, like when my dad arrived here 2 weeks back, it was warm and sunny and right now it’s freezing. Looks like we went straight from summers to winters and skipped fall! Oh, the dreadful rains and grey skies are back in full swing. I am missing summer already and it’s not even fall yet (officially!). Cold weather calls for comfort food and nothing is more comforting than potatoes. Don’t you guys agree?
Potatoes are a key staple in every cuisine around the world and Indian food is no exception. Most of our popular everyday sabzis are made using potatoes like aloo gobi or aloo matar or aloo beans and so much more than I haven’t shared on the blog. Also Indian street food uses potatoes extensively, there are potatoes in everything right from pav bhaji to aloo tikki to samosa! Come to think of it, what would the world do without french fries and how would a Thanksgiving dinner ever be complete without a side of mashed potatoes. Potatoes are loved universally and I think that’s because they are so convenient to use and also taste great with anything and everything!
I feel lazy to cook during cold weather so right now I am all up for recipes which are not only comforting but also gets done in less time. And when it comes to quick meals, I trust my Instant Pot. This Instant Pot Potato & Chickpea Curry is really simple to put together and there’s nothing fancy about it. Simple ingredients and a simple weeknight curry.
I always prefer soaking my chickpeas overnight before cooking them, the taste is just so much better that way. However there are days when I am pressed on time and want something quick and for those days, I am fine with the canned chickpeas too. While using canned chickpeas, just make sure to rinse them really well. So this curry uses canned chickpea along with white potatoes and spices. White potatoes have a subtly sweet flavor and are perfect to use in curries as they hold their shape well after cooking. Have you guys ever wondered about the different types of potatoes and their use in various recipes? Head over to Potatoes USA website to know more! Also, find out some delicious recipes on their website and Facebook page!
This Instant pot potato & chickpea curry tastes great with rice, that’s how I ate it but it would also be good with any bread or even quinoa. It’s also great to pack for lunch the next day. I love dinner recipes which are also great for lunch the next day. It saves me so much time in the morning!
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebok Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
* You may use a can of crushed tomatoes in place of the fresh tomato puree.
* Adjust spice levels to taste
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- 2 teaspoons oil
- ¾ teaspoon cumin seeds
- 1 medium red onion
- 2 green chili, sliced
- 4 large garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 3 medium tomatoes, pureed
- 1.5 teaspoons curry powder
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder, optional
- salt, to taste
- 4 white potatoes [440 grams], diced
- 2 x 15.5 oz can of chickpeas
- ¾ cup water
- 2 tablespoons chopped cilantro
- ⅓ cup coconut milk
- juice of ½ lemon
- more cilantro, for garnishing
- Press saute button on the IP.
- Once hot, add oil and then add the cumin seeds.
- Let the cumin seeds sizzle and then add chopped onion and green chili, cook till onions are soft and translucent, around 2-3 minutes.
- Add garlic and ginger, cook another 2 minutes and then add the tomato puree. Cook the tomato puree for 2 minutes and then add curry powder, garam masala, cumin powder, turmeric and salt. Also add the red chili powder, if using. Cook the spices for a minute or two.
- Add diced potatoes, chickpeas, along with water and stir to combine.
- Add 2 tablespoons chopped cilantro and close the lid of the IP.
- Press the manual button and cook on high pressure for 5 minutes. Do 10 minutes Natural Pressure Release and then release the remaining pressure manually (Quick Release).
- Add coconut milk, lemon juice and adjust spice levels to taste.
- Garnish with some more cilantro and enjoy the curry over rice!
Instant Pot Potato & Chickpea Curry