Chickpeas (white chana) are an excellent source of plant-based protein. In Indian cuisine, they are commonly used to make a variety of curries and other dishes. This is a typical modern-day creamy chickpea curry packed with vegetables and flavored with coconut milk—a wholesome, fulfilling curry perfect for the weeknight family dinner.
Credit: Reprinted with permission from The 100 Best Curries for Your Instant Pot by Hina Gujral. Page Street Publishing Co. 2022. Photo credit: Hina Gujral.
Vegetable Chana Curry (Vegan Chickpea Coconut Curry) [Vegan, Gluten Free]
Ingredients
For the Paste:
- 1/2 cup (90 g) roughly chopped tomato
- 2 dried red chiles, such as Kashmiri, or to taste
- 1 tablespoon (5 g) chopped fresh ginger
For the Curry:
- 1 cup (240 g) canned chickpeas
- 4 tablespoons (55 g) coconut oil
- 1 (1/2″ [1.3-cm])-long piece cinnamon stick
- 1 teaspoon nigella seeds
- 1 teaspoon cumin seeds
- 1/2 cup (80 g) finely chopped red onion
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 tesapoons (12 g) salt
- 1/2 cup (85 g) peeled and diced potato
- 1/2 cup (65 g) peeled and diced carrot
- 1 1/4 cups (300 ml) water
- 1/4 cup (60 ml) coconut milk
- 1 cup (30 g) baby spinach
- 1/2 teaspoon garam masala
Preparation
- Prepare the paste: In a blender or food processor, blend the tomato, red chiles and ginger into a smooth paste. Set aside.
- Prepare the curry: Transfer the canned chickpeas to a colander. Rinse them with water to get rid of the starch and sodium. Let them sit in the colander until you’re ready to use them.
- Set the sauté mode of the Instant Pot for 10 minutes.
- Add the oil to the inner pot. Add the cinnamon stick, nigella seeds and cumin seeds, and fry for 20 to 30 seconds.
- Add the red onion and fry for 3 minutes, or until the onion is lightly browned.
- Next, add the prepared masala paste, turmeric, paprika and salt, and sauté for 2 to 3 minutes. Add the potato, carrot and drained chickpeas, and stir to combine.
- Add the water, mix, then close the lid. Set the steam valve to the sealing position. Pressure cook at high pressure for 5 minutes. Let the steam release naturally.
- Open the lid. Add the coconut milk, spinach and garam masala. Stir to mix. Set the sauté mode for 5 minutes to simmer the curry.
- The curry is ready to serve!