Chickpea Coconut Curry

Name: Chickpea Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup chickpeas (soaked); 3 cups fresh spinach; 1 tbsp vegetable oil; 1 tbsp ginger-garlic paste; 1 tsp chilli powder (or paprika powder); 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp garam masala (or curry powder); 1 piece tomato (chopped); 1 piece onion (chopped); 0.5 cup coconut milk (full fat); 0.33 cup tomato puree; 1 tsp salt; 2.33 cups water

Dinner Savory Vegan Curry

Vegan curry with chickpeas, coconut milk and spinach, prepared in an Instant Pot. Suitable as a main dish.

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Preparation time 40 min (25 min cooking/baking)

Inspired by carameltintedlife.com (17.07.2026)

Ingredients

4Servings

1 cup chickpeas (soaked) (692 kcal)
3 cups fresh spinach (21 kcal)
1 tbsp vegetable oil (126 kcal)
1 tbsp ginger-garlic paste (12 kcal)
1 tsp chilli powder (or paprika powder) (10 kcal)
1 tsp turmeric powder (11 kcal)
1 tsp cumin powder (11 kcal)
1 tsp garam masala (or curry powder) (11 kcal)
1 piece tomato (chopped) (22 kcal)
1 piece onion (chopped) (48 kcal)
0,5 cup coconut milk (full fat) (276 kcal)
0,33 cup tomato puree (26 kcal)
1 tsp salt (0 kcal)
2,33 cups water (0 kcal)

Nutrition	per serving	per 100 g
Calories	398 kcal	93 kcal
Carbohydrates	47,9 g	11,2 g
Fat	17,5 g	4,1 g
Protein	15,0 g	3,5 g

Allergens & Intolerances

Contains
SellerieSenf

Does not contain
GlutenLactoseNüsseEierSojaSesamFischKrebstiere

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

7 /10

This curry provides a good amount of protein from the chickpeas and contains many vitamins from the spinach. The fat content is moderate due to the coconut milk, making it a balanced meal.

Preparation steps

Ingredients per step

Set the Instant Pot to 'Saute'. Add oil and heat for one minute. Add the chopped onion.
- 1 tbsp vegetable oil (126 kcal)
- 1 piece onion (chopped) (48 kcal)
Sauté the onions for 4-5 minutes until translucent. Add the chopped tomato and sauté for another 2 minutes until the tomatoes soften. End the 'Saute' mode.
- 1 piece tomato (chopped) (22 kcal)
- 1 piece onion (chopped) (48 kcal)
Add turmeric, garam masala, cumin and chilli powder together with the ginger-garlic paste.
- 1 tbsp ginger-garlic paste (12 kcal)
- 1 tsp chilli powder (or paprika powder) (10 kcal)
- 1 tsp turmeric powder (11 kcal)
- 1 tsp cumin powder (11 kcal)
- 1 tsp garam masala (or curry powder) (11 kcal)
Add the soaked chickpeas and sufficient water to just cover the chickpeas (approx. 2 1/3 cups).
- 1 cup chickpeas (soaked) (692 kcal)
- 2,33 cups water (0 kcal)
Set to 'Pressure Cook' (or 'Manual') mode for 20 minutes and cook under pressure. After the cooking cycle completes and the signal sounds, leave the Instant Pot on 'Keep Warm' mode for 10 minutes. Then release the steam manually (10 minutes natural pressure release followed by quick pressure release).
Open the Instant Pot lid and add spinach leaves, coconut milk and tomato puree. Mix well, restart the 'Saute' mode and simmer the curry uncovered for another 5 minutes.
- 3 cups fresh spinach (21 kcal)
- 0,5 cup coconut milk (full fat) (276 kcal)
- 0,33 cup tomato puree (26 kcal)
Once the curry has slightly thickened, turn off the Instant Pot.
Season the dish with a splash of lime juice and serve with basmati or jasmine rice.