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Instant Pot Chickpea Curry with Pineapple (Vegetarian!)

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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.

White bowl filled with chickpea curry.

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. 
Ingredients to make chickpea curry in bowls.

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.
Bowl of chickpea curry with cauliflower and pineapple.
Bowl of chickpea curry with cauliflower and pineapple.

Chickpea Curry with Pineapple

This delicious curry made with chickpeas and pineapples is both nourishing and healthy.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 5 minutes
Pressure: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 510kcal

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon olive 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

Instructions

  • 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.

Notes

Spicy – add chili pepper flakes while cooking to imbue heat into the dish
Garnish – garnish with avocado, fresh cilantro
serve with – Rice or quinoa

Nutrition

Serving: 1 | Calories: 510kcal | Carbohydrates: 58g | Protein: 15g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 48mg | Potassium: 1061mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2744IU | Vitamin C: 142mg | Calcium: 154mg | Iron: 9mg
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Bowl of chickpea curry and a bowl of rice.

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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