Go Back
–+ servings
Rice with chickpea curry on top on a brown edged beige plate with two forks, a small plate with chilli flakes, a bowl with chickpea curry and two lemon wedges, a glass of water and a yellow and white tea towel on a blue background.
5 from 9 ratings

Coconut, Chickpea & Green Lentil Curry (Instant Pot)

Yield: 8 Servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Amina Al-Saigh
Delicious and nourishing, this coconut, chickpea and lentil curry is ready fast with the help of an Instant Pot! It’s the perfect way to make an amazing dish packed with flavor, quickly! This mild vegetarian curry combines green lentils, chickpeas, kale, coconut milk, and plenty of spices. It’s a hearty and filling 20-minute curry, perfect for busy evenings!
Print Pin Recipe

Ingredients
 

  • 3 tablespoons olive oil
  • 2 onions, finely diced
  • 5 garlic cloves, crushed
  • 1 tablespoon ginger, minced
  • 2 cups green lentils, washed and drained
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • 4 cups broth, vegetable or chicken
  • 2 cans chickpeas, (2x 439g cans)
  • 1 can coconut milk, 400ml
  • 3 cups packed chopped kale
  • 1/2 lemon, juiced
  • Chilli flakes, optional

Instructions
 

  • Start by finely dicing the onions, crushing the garlic cloves and mincing the ginger.
  • Sauteed onions and ginger and garlic in a steel pot with a blue wooden handled spatula on a blue background.
    In the instant pot, saute the onions, ginger and garlic using the olive oil until onions are soft, about 5 minutes.
  • Steel pot with green lentils and onions and blue wooden handled spatula on a blue background.
    Next, add all the spices and the washed green lentils and mix.
  • Broth with green lentils and onions in a steel pot on a blue background.
    Add the broth and then pressure cook for 5 minutes.
  • Torn kale leaves in a white bowl on a blue background.
    Meanwhile, prepare the kale by washing it and shredding it into smaller pieces using your hands.
  • Chickpea and lentil curry in a steel pot with a blue wooden handled spatula on a blue background.
    Manually release the pressure, then add the washed chickpeas, the coconut milk, plus 400ml water (fill the coconut milk can). Stir to combine.
  • Chickpea and lentil curry in a steel pot with torn kale leaves with a blue wooden handled spatula on a blue background.
    Add the kale and simmer on saute mode with the lid off for 10-15 minutes.
  • Chickpea curry in a steel pot with a half of a lemon being squeezed on top on a blue background.
    Taste and adjust the spices and add the lemon juice.
  • Rice with chickpea curry on top on a brown edged beige plate with two forks, a small plate with chilli flakes, a bowl with chickpea curry and two lemon wedges, a glass of water and a yellow and white tea towel on a blue background.
    Serve with rice, sprinkle with chilli flakes and serve with a wedge of lemon.

Notes

  • This recipe makes a large batch (8 or so servings). I am using an 8 quart Instant Pot, so if you have a smaller pot, feel free to halve the recipe to make a smaller batch. 
  • Feel free to replace the kale with fresh spinach.
Serving: 1g, Calories: 604kcal, Carbohydrates: 57g, Protein: 33g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 12mg, Sodium: 31359mg, Potassium: 1219mg, Fiber: 17g, Sugar: 24g, Vitamin A: 884IU, Vitamin C: 14mg, Calcium: 142mg, Iron: 6mg
Did you make this recipe?Please leave a star rating and review below!