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coconut chickpea vegetable curry in a bowl

Vegetable curry with chickpeas & coconut milk (Instant pot and stovetop recipe)

Make this simple chickpea vegetable curry in a soupy coconut broth and serve it with rice or flatbread for your busy weekday dinners or relaxing weekend lunches. This flavorful mixed vegetable curry recipe is vegan, gluten-free, and protein-rich.
Course Main Course
Cuisine World
Keyword instant pot curry, vegetable curry
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 394kcal
Author Sravanthi



  • 2 cups chickpeas cooked
  • 1.5 cup coconut milk
  • 1 zucchini green (medium-sized)
  • 1 zucchini yellow (medium-sized)
  • ½ cauliflower medium-head (roughly chopped)
  • 1 yellow bell pepper finely chopped
  • 1 cup tomatoes finely chopped
  • ½ cup onions chopped finely
  • 1 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder optional
  • ½ teaspoon ginger grated
  • 1 tablespoon oil
  • 2 bay leaves
  • 1 teaspoon salt
  • Handful of fresh cilantro for garnishing


  • Chop the veggies and keep them aside.

Instant pot instructions

  • Start the Instant pot in saute mode. Once it is hot, add oil, bay leaves, chopped onion, and chopped ginger. Cook this mixture for 3 to 4 minutes until onions turn translucent.
  • Add chopped tomatoes and let it cook for a further 3 to 4 minutes.
  • It's time to add chopped veggies. Stir them well and let them roast for a couple of minutes.
  • Add spice powders (curry powder, coriander powder, cumin powder, turmeric powder, garam masala powder) and salt. Mix everything well.
  • Now add cooked chickpeas and stir it once.
  • Add coconut milk to the curry and stir it well. Deglaze the pot if required to avoid the burn signal.
  • Close the Instant pot with its lid. Stop the saute mode and start the Instant pot in manual or pressure cook mode. Select 2 minutes on HIGH pressure and let it cook.
  • Once the Instant pot turns off, wait for 5 minutes and manually release the pressure. Give everything a good fix. Delicious and easy Instant pot vegetable curry is ready to serve with your favorite side dish.

Stovetop instructions

  • Heat a thick-bottomed cooking pot or a skillet.
  • Once it is hot, add oil, bay leaves, chopped onion, and chopped ginger. Cook this mixture for 3 to 4 minutes until onions turn translucent.
  • Now add chopped tomatoes and cook it for 4 to 5 minutes.
  • Reduce heat and add chopped veggies one by one. Stir them well.
  • Now add all the spice powders, salt one by one, and mix them well, so that spice powders get coated to the veggies.
  • Add cooked chickpeas and coconut milk to the curry and let it cook over medium heat for about 10 minutes, stirring occasionally. Let the veggies cook as per your liking. It might take anywhere from 10 to 15 minutes.
  • You add more coconut milk to thin out the curry.
  • Garnish the curry with chopped fresh cilantro.
  • And the easy vegetable curry with chickpeas is ready to be served over basmati rice, brown rice, millet, or quinoa.


Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.


Calories: 394kcal | Carbohydrates: 37g | Protein: 13g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 632mg | Potassium: 1096mg | Fiber: 10g | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 115mg | Calcium: 106mg | Iron: 7mg