Print

Instant Pot Pumpkin Coconut Chickpea Curry

Print Recipe

Instant Pot Pumpkin Coconut Chickpea Curry is a comforting, creamy dish that brings warmth to any meal. This quick and nutritious recipe combines chickpeas, pumpkin puree, and coconut milk with aromatic spices for a flavor-packed experience. Perfect for weeknight dinners or meal prep, serve it over rice or with naan for a delightful culinary treat that everyone will love.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup canned pumpkin puree (100% pure)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 cups low-sodium vegetable broth
  • 2 tsp curry powder
  • Salt and pepper to taste
  • Cilantro for garnish (optional)

Instructions

  1. Set your Instant Pot to sauté mode. Add a drizzle of oil and heat.
  2. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and grated ginger; stir until fragrant (about 1 minute).
  3. Sprinkle in curry powder, salt, and pepper. Stir well to combine.
  4. Add canned pumpkin, coconut milk, vegetable broth, and chickpeas; stir until well mixed.
  5. Seal the lid and set to high pressure for 8 minutes.
  6. Once done, perform a quick release of steam. Open the lid carefully.
  7. Stir well before serving; adjust seasoning if necessary. Garnish with fresh cilantro if desired.

Nutrition

Keywords: For added nutrition, consider mixing in spinach or kale before serving. To enhance flavor, swap out chickpeas for lentils or add your favorite veggies. Store leftovers in an airtight container for up to five days in the fridge; reheat with a splash of coconut milk.

Find it online: https://flavorinside.com/irresistible-instant-pot-pumpkin-coconut-chickpea-curry/