This easy Instant Pot Chickpea Curry is a weeknight favorite: a healthy, vegetarian dish packed with colorful vegetables like cauliflower, sweet potatoes (or butternut squash), red bell pepper and baby spinach.
Simply add the ingredients to your Instant Pot, set it, and in under an hour you’ll have a warm, satisfying meal full of flavor and texture.
This curry is rich, aromatic and comes together quickly. After pressing START on the Instant Pot, expect about 10 minutes for the pot to build pressure and 7 minutes cook time. It’s a great option for meal prep because it reheats beautifully — divide into containers and microwave for an easy lunch or dinner all week.
What you need
- Chickpeas
- Cauliflower florets
- Butternut squash or sweet potatoes
- Red bell pepper
- Onion
- Jalapeño (optional)
- Garlic
- Fresh ginger
- Baby spinach
- Diced or crushed tomatoes
- Coconut milk
- Red curry paste
- Curry powder
- Salt
- Fresh lime juice
Useful equipment
- Instant Pot
- Sharp knife and cutting board
- Measuring cups and spoons
- Spatula or large spoon
- Garlic press or grater (optional)
How to make it
Wash and prepare the vegetables. Add all ingredients (chickpeas, cauliflower, diced squash or sweet potato, red pepper, onion, jalapeño if using, garlic, ginger, red curry paste, curry powder, diced tomatoes, coconut milk, water and salt) into the Instant Pot liner. Stir to combine and secure the lid.
Cook on HIGH pressure for 7 minutes. When cooking finishes, perform a quick release. Open the lid, stir in the baby spinach and lime juice, then let the spinach wilt. Taste and adjust seasoning as needed. Serve topped with chopped cilantro and avocado if desired.
Storage
Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, freeze portions for up to 6 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Tips & FAQs
Coconut milk adds creaminess and a subtle sweetness, but you can swap in a lighter plant-based milk or even water if you prefer a lower-calorie option. The curry will still be flavorful thanks to the spices and tomatoes.
Yes. Chickpeas are a good plant-based protein source — a one-cup serving provides roughly 14–15 grams of protein, making this curry both filling and nutritious.
Recipe at a glance
Servings: 6
Prep time: 20 mins
Cook time: 7 mins (plus ~10 mins pressure build)
Total time: ~37 mins
Calories: ~433 kcal per serving
Cuisine: Indian-inspired
Ingredients (detailed)
- 2 (15 oz) cans organic chickpeas, drained and rinsed
- 2 cups cauliflower florets (about 1/2 head)
- 2 cups diced butternut squash or sweet potatoes
- 1 large red bell pepper, diced
- 1 small yellow onion, diced
- 1 diced jalapeño, optional
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 3 tbsp red curry paste
- 2 tsp curry powder
- 1 (15 oz) can diced or crushed tomatoes
- 1 (11 oz) can coconut milk
- 1 cup water
- 1 1/2 tsp salt, or to taste
- To add after cooking: 5 cups baby spinach and fresh lime juice
- Optional garnishes: chopped cilantro and avocado
Instructions (concise)
- Place all ingredients except spinach and lime juice into the Instant Pot liner and secure the lid.
- Cook on HIGH pressure for 7 minutes. Use quick release when time is up.
- Stir in spinach and lime juice; allow spinach to wilt. Adjust seasoning and serve topped with cilantro and avocado if desired.
This Instant Pot Chickpea Curry is a versatile, nutritious meal perfect for busy evenings and easy meal prep. The blend of spices, creamy coconut milk and hearty vegetables makes it a comforting dish the whole family will enjoy.