Chickpea Coconut Curry – Instant Pot (Saucepan instructions in notes). No tomato Curry
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This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. This Curry has No Tomatoes! Add them if you like when you add the veggies.
Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions.
This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/grains or flatbread. Stove top instructions on the recipe page under notes.
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