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Instant chickpea curry (freezer; vegan)


This vegan Instant Pot chickpea curry cooks chickpeas, carrots, potatoes and green beans in a fragrant Indian curry sauce. Instant Pot consists of vegan ingredients and makes disposal and preparation easier.

When it comes to suitable instant pot dishes, I look for those without the sauteed step. Ready Pot Moroccan Lentils and Ready-made pot of vegetarian chilli my two personal favorites, like this chickpea curry.

Hands are holding a bowl of chickpea curry cooked in a pre-made saucepan

Chickpeas cooked in a delicious Indian spicy coconut curry sauce with carrots, potatoes and green beans are great for a weekday dinner or for storage for meal preparation.

They'll be this Instant Pot Chickpea Curry because

  • tasty but made with simple spices easily available in North America
  • A sauté-free recipe, vegan, gluten-free and kid-friendly
  • You can prepare food in two different ways

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Check out the video below to see exactly how I brew this curry. As simple as that! More than my recipe videos Youtube channelor Facebook.

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vegan curry ingredients in a freezer bag

Content notes

  • chick-pea– This recipe requires cooked chickpeas to obtain started. You can buy canned chickpeas or cook them yourself. Instant chickpea
  • Coconut milk Take high-fat coconut milk to make the sauce wealthy and creamy
  • Curry powder– I used a mild curry powder, that doesn't make the curry spicy at all. You can use medium or hot curry powder or add 1/4 teaspoon (or more) of red pepper to add spiciness.
  • Baby potatoes– You can use any type of potato for this recipe. If you're using larger potatoes, cut them into 1-inch cubes. If you freeze this curry before cooking, you'll need to use baby potatoes (abandon everything out).
  • green beans– You can use fresh or frozen green beans. We add the curry after cooking so that it doesn't overcook and retains some texture.

Ingredients for the chickpea curry recipe in the Instant Pot before cooking.

Recipe tips

Working instant pot models

This recipe is 6 liter instant pot and a 8 liter instant potand it worked great for both! If you have an Instant Pot mini, you may have to cut the recipe in half to fit the pan. If you're trying out mini, abandon a comment below to let us cognize how you are!

Natural pressure relief for 10 minutes

I let the instant pot soups, stews, or curries decompress naturally for at least 10 minutes as this will help the liquids to settle out. If you do a fast pressure relief operation, there is a risk of liquid splashing out of the valve.

Let your pressure cooker sit for 10 minutes after the cook cycle is complete for natural pressure relief. Set a 10 minute timer and gently move the steam release lever to the "Prime" position when the time is up.

For more information on fast and natural pressure relief, see Instant Pot 101.

Fine tuning

Once the 10 minute natural pressure release is complete and you've removed the lid of your instant pot, the next step is to mix in some lemon juice and green beans. Leave the Instant Pot on the "Keep Warm" setting and close the lid. Let the saucepan stand for 5 minutes until the green beans turn light green and soften slightly. If you like your beans even more tender, you can abandon the pot longer.

After Cooking Vegan Chickpea Curry Recipe (In Ready Pot)

Serve with

Storage, food preparation + warming up

Ready Pot chickpea curry is great for preparing food and tastes even better on the second day! How to store and warm up safely:

  • Fridge- Let cool completely, then prepare in rice bowls or keep in large portions. Store in the refrigerator for up to 4 days.
  • Warm up heat individual portions in the microwave until they evaporate; Heat larger portions in a saucepan over medium heat for 15-20 minutes.
  • Freeze- Allow to cool completely and then portion into rice food preparation containers or larger plastic or glass freezer jars (abandon room for expansion in jars and abandon lids ajar until completely frozen). Freeze for up to 3 months.
  • thawing one night in the refrigerator; Depending on the quality of your food prep containers, you can cook frozen in the microwave at a low temperature.

Freezer packs

This recipe can be prepared in advance as a freezer pack – this refers to a dish that is combined and frozen before cooking. When you go to a boil just thaw, pour it into the Instant Pot and cook – no need to measure ingredients.

  1. Combine all of the ingredients except lemon juice and green beans in a gallon-sized freezer bag, reusable silicone bag, or a food preparation bowl.
  2. Freeze for up to 3 months.
  3. Thaw completely before cooking – I don't cognize if the pressure cooker will be under pressure when boiling frozen.
  4. Cook and enjoy as indicated on the recipe card!

Check Favorite freezer container.

Chickpea and coconut curry in a bowl with rice.

More vegetarian recipes

Instant chickpea curry (vegan)

Course: dinner

Local cuisine: Indian

Keyword: Freezer, gluten-free, Indian, convenience pot, vegan

Calorie: 360kcal

Writer: Denise Trappe

Portion: 6th

This vegan Instant Pot chickpea curry cooks chickpeas, carrots, potatoes and green beans in a fragrant Indian curry sauce. Instant Pot consists of vegan ingredients and makes disposal and preparation easier.

Preparation time15th minute

cooking time30th minute

total time45 minute

  • Combine Ingredients Add onions, garlic, ginger, cumin, curry powder, garam masala, ground coriander, salt, coconut milk, chopped tomatoes, chickpeas, carrots and baby potatoes to your 6 or 8 liter instant pot. Stir to combine.

  • To bake- Place the lid on the pressure cooker and set the steam release lever to the "seal" position. Cook at high pressure for 5 minutes. It takes about 20 minutes for the pan to press.

  • Natural pressure relief for 10 minutes When the cook cycle is complete, let the instant cooker stand for ten minutes. After 10 minutes, carefully move the vapor release lever to the "vent" position and release the remaining pressure.

  • Lemon juice + green beans Cover the Instant Pot and mix the lemon juice and green beans. Put the lid back on the pan and keep it warm for 5 minutes, until the green beans are light green and slightly soft.

  • Service- Serve with naan bread, a piece of coconut yogurt and / or coriander over the rice.

1- I use a light curry powder so as not to flavor curry. To add flavor, use medium or hot curry powder or add 1/4 teaspoon of red pepper.
2- If you are going to cook this curry right away, cut the baby potatoes in half. When preparing frozen packets, Leave the baby potatoes whole.
Nutritional information does not conclude rice.
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Let the curry cool completely, then portion it in rice cookware or abandon it as a larger portion in a larger bowl.

  • Store in the refrigerator for up to 4 days
  • Freeze for up to 3 months

Warm up
Heat individual servings in the microwave until they evaporate. Heat large portions in a saucepan over medium heat for 15-20 minutes or until fully heated.
Once it's frozen, depending on the quality of your prep container, you can reheat it at a low temperature. Otherwise, melt in the microwave until it evaporates and heats up.
Freezer packs
You can collect all of the ingredients in front of you except lemon juice and green beans in a sturdy 1 gallon freezer bag, food prep container, or silicone bag. Squeeze out as much air as possible.

  • Up to 3 months of frost
  • Thaw before cooking as directed on this recipe card above

Offer: one/ 6 / batch; see note 3 | Calorie: 360kcal | Carbohydrates: 46G | Protein: 10G | Fat: 18thG | Saturated fatty acids: 14thG | Sodium: 780mg | Potassium: 1102mg | Fiber: 10G | Sweets: 7thG | Vitamin A: 3532IU | C vitamin: 38mg | Calcium: 108mg | Iron: 5mg


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