Instant Pot Chickpea Curry with Pineapple (Vegetarian!)

This Chickpea Curry with Pineapple recipe is made in the Instant Pot and 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 healthy meal.

What’s So Good About This Curry?

This recipe is made of whole food plants (vegetables and herbs) that are good for you. The ingredients include:

• Red onion – A must for this dish, as they add a lot of flavor and texture. They also are a source of quercetin, an antioxidant that fights inflammation and boosts the immune system.
• Garlic – This small vegetable helps boost your immunity, has both anti-bacterial and anti-inflammatory properties, and can have a positive impact on your heart health.
• Ginger – This spice naturally contains medicinal properties that help to reduce inflammation, may help relieve nausea and pain that is associated with osteoarthritis.
• Cauliflower – This low-carb veggie has choline, an essential nutrient we need for mood, memory and recall. It’s also a source of sulforaphane which fights cancer by protecting cells from DNA damage as well as inactivating carcinogens.
• Red bell pepper – These mild peppers are a great source of Vitamin C (½ cup = 159% of your RDA) and are good for your eyes and skin.
• Chickpeas – This versatile legume, aka garbanzo beans, contains all nine essential amino acids and is packed with nutrition and protein. Plus, chickpeas are high in fiber.
• Kale – This green veggie is a good source of Vitamins A, K, B6, and C, as well as calcium, potassium, copper, and manganese. One cup of raw kale has only 33 calories and 7 grams of carbs. 

Let’s take a quick look at how to make this easy Indian dish.

Ingredients

You will need the following:

• 1 tablespoon olive oil or avocado oil
• 1 red onion chopped
• 2 cloves garlic
• 1 tablespoon ginger finely chopped
• 13.5 ounces coconut milk
• ¼ cup water
• 3 tablespoons curry powder
• ½ pineapple cut into 1” pieces
• 2 cups cauliflower florets
• 1 red bell pepper diced
• 15 ounces chickpeas, rinsed and drained
• Salt and pepper to taste
• 1 cup kale chopped

Garnish

• Green onion chopped
• Cilantro chopped

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.

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.

Hungry for more curry? Check out these other delicious curry recipes at Southern Kissed – Tomato Curry Sauce, Massaman Curry, and Keto Chicken Curry.

Be sure to come back and tell us how your chickpea curry turned out!

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