Instant Pot Chickpea Curry & Rice Bowl (pressure cooker recipe)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: garam masala

Garam masala is often less expensive and can be used for similar flavor.

Soak chickpeas overnight in water, then drain.

Boil soaked chickpeas in fresh water until tender, about 45 minutes.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add chopped tomatoes and cook until softened, about 5 minutes.

Stir in curry powder, cumin, coriander, turmeric, salt, and black pepper; cook for 2 minutes.

Pour in coconut milk and bring to a simmer, stirring occasionally.

Add cooked chickpeas and simmer for 10-15 minutes to blend flavors.

Meanwhile, cook rice according to package instructions.

Once rice is cooked, fluff with a fork and season with salt.

Serve chickpea curry over rice, garnished with chopped cilantro and a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary