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This super creamy, filling and healthy Instant Pot lentil chickpea curry dish is made with chickpeas, red lentils, a tasty blend of Indian spices and a splash of lemon juice. It makes for some easy and delicious gluten-free vegan comfort food!
I think I’ve mentioned more than a few times now just how much I love making a good curry in my Instant Pot. Now, why? Curry seems to just come out perfectly creamy and tender in a pressure cooker, and it is just so darn EASY.
This particular curry is ridiculously silky and creamy and pairs extraordinarily well with some fluffy quinoa (if I must say so myself). It has a hint of spiciness which can be easily adjusted by increasing or decreasing the red chili flakes. And, it makes for some excellent leftovers and also freezes quite well!
Why You Will Love This Recipe
- super creamy
- healthy
- filling and comforting
- gluten-free and vegan
- not too spicy, not too sweet
- high in protein and fiber
- great as a leftover or stored in the freezer until ready to serve
- lovely when served with quinoa or rice (I like this Instant Pot Basmati Rice!)
- super DELICIOUS
All in all, this comforting Indian dish makes for one easy, healthy and tasty pressure cooker meal to serve alongside your favorite grains. Enjoy! xo.
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📖 Recipe
Instant Pot Lentil Chickpea Curry
Ingredients
- 1 tablespoon coconut oil
- 1 onion chopped
- 3 garlic cloves minced
- 2 carrots finely chopped
- 1/2 tablespoon fresh ginger root minced
- 1 tablespoon curry powder
- 1 teaspoon cumin seed
- 1/4 teaspoon red chili flakes
- 2 cups water
- 1 cup almond or coconut milk
- 2 cups chickpeas canned or pre-cooked
- 1 cup red lentils dry/uncooked
- 3 tablespoons lemon juice
- 1 tablespoon coconut sugar
- sea salt to taste
Instructions
- Press the 'Saute' button on your Instant Pot.
- Add your oil, onion, garlic, carrots, and ginger root to the pot.
- Saute (while stirring occasionally) for 5 minutes or until onions are looking translucent.
- Stir in curry powder, cumin seed and red chili flakes. Saute 1 minute longer.
- Press 'Cancel'.
- Pour in water, milk, chickpeas and lentils. Give a good stir.
- Put lid on, close valve and cook on Manual High Pressure for 15 minutes.
- Let the pressure release naturally for 10 minutes.
- Release any remaining steam, remove lid and stir in lemon juice and coconut sugar.
- Salt to taste before serving.
- Enjoy!
Shannon says
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group - https://www.facebook.com/groups/434020724110015/
Kristen Wood says
Thank you! Will do.
Elaz says
Is it safe to assume the coconut milk would be that the kind that usually comes in a refrigerated carton or aseptic box (like almond milk) rather than the richer/fattier kind of coconut milk that comes in a can?
Kristen Wood says
Hi Elaz - yes, you are correct, though both will work with this recipe! 🙂
Chris says
How would you adapt this to use dried chickpeas.? Since you are already using the InstantPot...
Kristen Wood says
Hi Chris! Great question! You would add 1/2 cup dried chickpeas and simply cook for 35 minutes instead of 15! I hope this helps. 🙂
Elaz says
I was also wondering about using dried chickpeas. Thanks for providing the quantity and time increase. Would you need to add additional water if making this with dried chickpeas since they absorb a fair amount of liquid? If so, how much more water/liquid? Thanks!
Kristen Wood says
Hi Elaz - no other adjustments are necessary! The 3 cups of liquid are enough for 1/2 cup dried legumes. I hope you enjoy! 🙂
Chris says
Thank you!
Robin says
I don't understand what went wrong, but when I opened the instapot it was super watery. Have I done something wrong?
Kristen Wood says
Hmm, it shouldn't be very watery. Are you certain you used high pressure rather the low pressure?