Name: Vegan Chickpea Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Cuisine: Indian
Ingredients: 66.67 g chickpeas; 166.67 ml water; 0.67 tbsp oil; 0.17 tsp cumin seeds; 10 g cilantro leaves; 43.33 g onion; 0.67 item green chilies; 0.33 tsp ginger; 1 clove garlic; 83.33 g tomato; 0.67 tsp curry powder; 0.33 tsp red chili powder; 0.17 tsp turmeric; 0.17 tsp coriander; 0.5 tsp garam masala; 0.67 tsp salt; 41.67 ml coconut milk; 0.67 tsp kasuri methi; 0.67 tsp lime juice

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Vegan Chickpea Curry

Vegan Chickpea Curry

A flavourful and creamy vegan chickpea curry, perfect for a weeknight meal.

Source

Ingredients:

66.67
g
chickpeas
166.67
ml
water
0.67
tbsp
oil
0.17
tsp
cumin seeds
10
g
cilantro leaves
43.33
g
onion
0.67
item
green chilies
0.33
tsp
ginger
1
clove
garlic
83.33
g
tomato
0.67
tsp
curry powder
0.33
tsp
red chili powder
0.17
tsp
turmeric
0.17
tsp
coriander
0.5
tsp
garam masala
0.67
tsp
salt
41.67
ml
coconut milk
0.67
tsp
kasuri methi
0.67
tsp
lime juice

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Instructions:

If using dried chickpeas, soak them in plenty of water for 8-12 hours. Drain and rinse thoroughly.
Set the instant pot to sauté mode.
Add oil, cumin seeds, minced ginger, garlic, finely chopped onions, cilantro leaves, and green chilies. Sauté for 2 minutes until fragrant.
Add the finely chopped tomatoes or tomato puree. Sauté until the tomatoes are cooked well.
Add curry powder, red chili powder, garam masala powder, ground turmeric, and ground coriander. Sauté for 8-9 minutes until the spices are cooked and oil separates.
Add 120 ml of water to deglaze and sauté for 3 minutes.
Add the soaked and drained chickpeas, and salt. Mix well.
Turn off the sauté mode.
Add 500 ml of water, close the lid, and set the valve to seal.
Pressure cook on high for 35 minutes.
Once cooked, release the pressure manually.
Set the instant pot to sauté mode again and let the curry simmer for 5 minutes, stirring occasionally.
Stir in the coconut milk. Simmer for a minute.
Add the kasuri methi and lime juice
Mix well and serve warm.

Nutrition	Per Serving 443 g	Per 100g
Energy	477.2 kcal	108 kcal
Protein	17 g	3.8 g
Fibre	12.3 g	2.8 g
Salt	3.3 g	0.7 g
Sugar	13.7 g	3.1 g
Carbohydrates	56.7 g	12.8 g
Fat	23.2 g	5.2 g

Environmental	Per Serving 443 g	Per 100g
CO2	0.9 kg	0.2 kg
Water	1109 l	250.3 l

66.67
g
chickpeas
166.67
ml
water
0.67
tbsp
oil
0.17
tsp
cumin seeds
10
g
cilantro leaves
43.33
g
onion
0.67
item
green chilies
0.33
tsp
ginger
1
clove
garlic
83.33
g
tomato
0.67
tsp
curry powder
0.33
tsp
red chili powder
0.17
tsp
turmeric
0.17
tsp
coriander
0.5
tsp
garam masala
0.67
tsp
salt
41.67
ml
coconut milk
0.67
tsp
kasuri methi
0.67
tsp
lime juice

If using dried chickpeas, soak them in plenty of water for 8-12 hours. Drain and rinse thoroughly.

Set the instant pot to sauté mode.

Add oil, cumin seeds, minced ginger, garlic, finely chopped onions, cilantro leaves, and green chilies. Sauté for 2 minutes until fragrant.

Add the finely chopped tomatoes or tomato puree. Sauté until the tomatoes are cooked well.

Add curry powder, red chili powder, garam masala powder, ground turmeric, and ground coriander. Sauté for 8-9 minutes until the spices are cooked and oil separates.

Add 120 ml of water to deglaze and sauté for 3 minutes.

Add the soaked and drained chickpeas, and salt. Mix well.

Turn off the sauté mode.

Add 500 ml of water, close the lid, and set the valve to seal.

Pressure cook on high for 35 minutes.

Once cooked, release the pressure manually.

Set the instant pot to sauté mode again and let the curry simmer for 5 minutes, stirring occasionally.

Stir in the coconut milk. Simmer for a minute.

Add the kasuri methi and lime juice

Mix well and serve warm.