Leave a Reply
Want to join the discussion?Feel free to contribute!
Chicken Noodle Pho
Chickpea Curry
| By : |
For a simple vegan curry, chickpeas provide a hearty base. Fresh veggies make this dish extra healthy, and garlic and curry powder lend the curry a spiced but not spicy flavor. Serve over steamy jasmine rice or with warm naan
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced
- 1 small green bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 30 ounce chickpeas rinsed and drained,
2 cans - 29 ounce tomatoes crushed or diced , with juice,
1 can - 1 cup corn frozen
- 1 cup okra frozen and sliced
- 1 packed cup kale chopped
- 1 cup vegetable broth
- 1 tablespoon sugar or honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 lime juiced
- 2 tablespoons Cilantro leaves
Ingredients
|
Instructions
- Preheat the Instant Pot by selecting Sauté. Once hot, add the oil and onion and stir.
- Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more.
- Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and sugar or honey.
- Stir and secure the lid. Select Manual and cook at high pressure for 5 minutes. Once cooking is complete, use a natural release.
- Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
- Top with cilantro leaves and serve. Enjoy!
Laurel Randolph is a Los Angeles-based food writer and recipe developer who has contributed food articles to Paste Magazine, Wise Bread, and Serious Eats. Her recent cookbook, The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals, is available on Amazon. In her free time, you can usually find her browsing a farmers’ market, eating tacos or Vietnamese food, or cooking up a storm at home.
You might also like
Feel free to contribute!
Download Recipe App
Hi
Have a doubt
Need to soak n cook chickpea before adding masala or directly we can use it
I subbed the okra for broccoli and added hot peppercorns at the end for some spice.
I swapped the veg for broccoli and swet potato cut in strips, and I added a can of coconut milk after the natural release, topped it with greek yogurt & the cilentro and it was super easy, quick, and delicious! Thanks!
I added some jalapeno along with the cilantro in the end and it gave the taste the perfect zing of spice. Delicious! Thanks for sharing.
Just right. I am not normally a curry fan but my wife’s co-worker suggested to give this a try. I did not add the ocra, but it turned out great. My four year old could eat it too as it wasn’t too spicy.
This was amazing. Beautiful flavour. I’ll definitely be making this again.
This turned out to be delicious! It was my first instant pot meal. I wasn’t sure whether I would like the okra or not, but the flavors blended so well, I really liked it. I made one and a half times the recipe and I only put in 3 teaspoons of lime juice, because I didn’t want it to be too tangy. I added 1 minute, as well. Yum!
Yummy! Y
More like an okay veggie soup. Maybe my experiences with curry are too limited to have a professional opinon, but the rich, bold flavors of the best curries I’ve had are nowhere to be found here. What I’ve made is still edible, but is not the bold dish I was expecting.
Also, not sure about everyone else, but the cup of veggie broth was not enough liquid. The dish started to burn while pressur built, which caused me to have to put more broth in. Perhaps that ruined it?
P.S.
Very tasty! Definitely a delicious meal.
HOWEVER… took at LEAST an hour to prep, cook and serve. Beware.
Definitely tasty and flavorful, but I think it was missing the spicy kick that I’m used to with curry (could have easily predicted that with the ingredients, so no complaints)Next time, I’ll be adding some more heat to it.
Tasty recipe, but took a lot longer than 15 minutes to make. Cook time may be 5 minutes, but it takes the Instant Pot about 15 minutes to get up to temperature and pressure before cooking for those 5 minutes.
Great dish not so much of a curry more of a hearty soup.
Add Coconut milk. More of a soup indeed.
Meh. It was ok, but not for the level of effort required.
Glad I doubled the curry powder.
Kind of tasteless
I added chilies to spice it up, and whatever veggies I had on hand. The recipe on it’s own is pretty tame.
Where is the recipe??? I created an account!
Hi,
the recipe ingredients and instructions can be found using the icons on the bottom of each recipe.
Definetly need to add extra curry powder.
Pretty tasteful recipe! I really liked it flavor!
Thanks to the tips of the other reviewers, mine had sooo much wonderful flavor that we couldn’t stop eating it.
– We used 3 tbs curry instead of one
– added a can of coconut milk, this really created the creamy curry aroma
– added chili paste for taste
Note: the recipe was confusing on 29 oz of tomato, which equates to 2 cans, not the 1 can stated in the recipe.
It’s not your typical curry, but this was delicious. And here’s why:
– I followed the recipe to a T and it turned out very hearty and filling.
-it’s a tame version of normal curry, so it’s great to introduce the curry taste to pickier eaters, like children or my husband.
Here’s what I found helpful:
-add a little more lime when you serve it. It helps bring out the flavors of everything else.
-chop the kale more finely. It helps homogenize the curry. No one wants random large leaf strips