Instant Pot Chickpea Curry with Pineapple (Vegetarian!)
This Chickpea Curry with Pineapple recipe, made in the Instant Pot, is a delicious, vegetarian-friendly dish. It’s packed with veggies and has the delicious, comforting taste that only curry can deliver. It’s great for weeknight dinners and anytime you want to indulge in a meat-free, wholesome meal.
What’s So Good About This Curry?
This vibrant curry is packed with vegetables, legumes, and herbs that bring big flavor and natural goodness to the table. Here’s what each ingredient adds:
- Red onion – Adds rich flavor and a little sweetness as it cooks.
- Garlic – Brings bold, savory depth to every bite.
- Ginger – Lends gentle warmth and a hint of spice.
- Cauliflower – Gives a hearty texture and soaks up the fragrant sauce.
- Red bell pepper – Adds color, crunch, and natural sweetness.
- Chickpeas – Provide satisfying substance and a creamy bite.
- Kale – Offers fresh, earthy notes and a pop of green.
Together, these ingredients create a plant-forward dish that’s hearty, colorful, and full of natural flavor—no need for heavy cream or complicated prep.
How To Make Chickpea Curry
- Select the SAUTE mode on the Instant Pot and add oil, onion, garlic, and ginger. Sauté until the onions are translucent, about 3-5 minutes. Press CANCEL.
- Add coconut milk, water, cauliflower, curry powder, pineapple, bell pepper, chickpeas, and salt and pepper to the ingredients in the Instant Pot. Close the lid and set the vent in a sealing position. Select HIGH PRESSURE and set the timer for 5 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
- When the Instant Pot beeps, do a Quick Release and open the lid carefully.
- Add kale and stir. Let it sit for 5 minutes for the kale to soften.
- Serve in a bowl and garnish with green onion and fresh cilantro.
Hungry for more curry? Check out these other delicious curry recipes on SouthernKissed: Tomato Curry Sauce for a rich, versatile base, Massaman Curry for warm Thai-inspired flavors, and Keto Chicken Curry for a low-carb, protein-packed twist. Each one offers its own spin on comforting, spice-filled goodness.
Chickpea Curry with Pineapple
Ingredients
Equipment
Method
- Select the SAUTE mode on the instant pot and add oil, onion, garlic, and ginger. Sauté for 3 minutes until the onions are translucent. Press CANCEL.
- Add coconut milk, water, cauliflower, curry powder, pineapple, bell pepper, chick peas, and salt and pepper to the ingredients in the Instant Pot. Close the lid and set the vent in a sealing position. Select HIGH PRESSURE and set the timer for 5 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
- When the Instant Pot beeps, do a Quick Release and open the lid carefully.
- Add kale and stir. Let it sit 5 minutes for the kale to soften.
- Serve in a bowl and garnish with green onion and fresh cilantro.
Nutrition
Video
Notes
Garnish – garnish with avocado, fresh cilantro
serve with – Rice or quinoa
Tried this recipe?
Let us know how it was!Recipe Notes
- If you like things on the spicy side, add chili pepper flakes while cooking to imbue heat into the dish.
- Garnish with avocado, fresh cilantro, lemon or lime wedges, and a dollop of Greek yogurt (or dairy-free yogurt to make this a vegan-friendly dish).
- Serve with basmati rice and fresh naan.
- Like kale? Feel free to add up to 2 cups of kale.
Final Bite
Have you tried this Instant Pot Chickpea Curry with Pineapple—or added your own flavor twist? Share your favorite curry ideas in the comments, and pass this recipe along to friends who love globally inspired meals.
