Chickpea Curry
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
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 2tablespoons extra-virgin olive oil
  • 1 oniondiced
  • 1small green bell pepperdiced
  • 2cloves garlicminced
  • 1tablespoon curry powder
  • 30 ounce chickpeasrinsed and drained, 2 cans
  • 29ounce tomatoescrushed or diced , with juice, 1 can
  • 1cup cornfrozen
  • 1cup okrafrozen and sliced
  • 1packed cup kalechopped
  • 1cup vegetable broth
  • 1tablespoon sugaror honey
  • 1teaspoon kosher salt
  • 1/4teaspoon black pepperfreshly ground
  • 1 limejuiced
  • 2tablespoons Cilantro leaves
  1. Preheat the Instant Pot by selecting Sauté. Once hot, add the oil and onion and stir.
  2. 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.
  3. 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.
  4. Stir and secure the lid. Select Manual and cook at high pressure for 5 minutes. Once cooking is complete, use a natural release.
  5. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
  6. Top with cilantro leaves and serve. Enjoy!