Chickpea Spinach Curry

5 from 2 votes

Chickpea Spinach Curry in the Instant pot is a perfect happy meal in just 30 mins. It is creamy, vegan and makes a nutritious duo with some rice or roti.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 316kcal

Author: Sharmila Kingsly

Equipment

Instant Pot 6 Qz

Ingredients

4 Cardamom
1 inch Cinnamon Stick
2 Onion
1 tsp ginger
1 tsp garlic
3 Tomato
1 tsp Red Chili Powder or Paprika powder
1 tsp Roasted Cumin Powder
½ tsp Coriander powder
¼ tsp Turmeric powder
½ tsp Garam Masala or Curry powder
Salt as needed to taste
1 cup Water or Chickpea Stock
2.5 cups Chickpeas
1 cup Coconut Milk
2 cup Baby Spinach

Instructions

Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods. Let them splutter.
Now add the finely chopped onions and saute till they get soft.
Next, add the crushed ginger and garlic. Sauté for a min.
Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.
Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min. Add water.
Now add cooked chickpeas. Combine everything.
Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.
Now add 1 cup of coconut milk and mix everything.
Add the spinach. combine and keep the Instant Pot closed for another 15 mins.
After 15 mins open and the spinach appears shrunk. Chickpea Spinach Curry is now ready to serve.

Notes

Tips & Variations

You may use canned or dried ones for the curry. Canned ones save time and are ready to use.

For cooking dried ones we have to soak them over night or for 6 hours and cook them in IP and then add them to the curry.

There are even shortcuts to cooking the dried chickpeas without soaking.

However, I recommend soaking the chickpeas and then cooking them. Soaking the chickpeas removes the phytic acid in them and prevents bloating or other digestive side effects from the beans.

Adjust the spices as you prefer. you may use Kashmiri red chili powder for a brighter-colored curry.

If you prefer less spice you may use paprika powder or use ½ tsp chili powder.

However, the coconut milk addition balances the spice levels.

You can also add in more vegetables like cauliflower or Potato if you prefer.

Serving Suggestion

Goes well with some Naan or Basmati Rice. The best ever dish to serve the curry is with poori (puffed flatbread), or roti. My perfect option is to go with Garlic Naan.

Storage Options

Goes well with some hot Butter naan. You may also serve it with other flatbreads. Goes well with Basmati or Jasmine rice as well.

Nutrition