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Instant Pot Vegan Chickpea Curry - This easy chickpea curry is made in the Instant Pot and ready in 20 mins! It uses coconut milk and tomatoes to make it thick and so creamy! Makes great leftovers and is great for meal prep! | Foodfaithfitness.com | @FoodFaithFit

Easy Vegan Cauliflower Chickpea Curry

 This easy vegan cauliflower chickpea curry is made in the Instant Pot and ready in 20 mins! It uses coconut milk and tomatoes to make it thick and so creamy!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 - 3 People
Calories 579kcal


  • 1 Tbsp Coconut oil
  • 1/2 Large red pepper, roughly chopped
  • 1 15oz Can Petite diced tomatoes, very well drained *
  • 1 Cup Full-fat coconut milk (not light!)
  • 1 Tbsp Yellow curry paste **
  • 2 tsp Tapioca starch
  • 1 Tbsp Reduced-sodium soy sauce (gluten free if needed)
  • 1/2 Tbsp Coconut sugar
  • 1 15 oz Can Chickpeas, drained and rinsed (not sodium-reduced)
  • 2 Cups Cauliflower, cut into large florets
  • Squeeze of fresh lime juice
  • Pinch of sea salt
  • Cilantro, for garnish
  • Green onion, for garnish
  • Cooked white rice, or cauliflower rice, for serving


  • Heat the coconut oil on "saute" in your Instant Pot.  Once hot, add in the pepper and cook for 2 minutes.
  • Add the drained tomatoes, coconut milk and curry paste, stirring until the paste is dissolved.  Bring to a boil and boil for 2 minutes, stirring frequently.
  • In a small bowl, whisk together the tapioca starch with 4 tsp of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the Soy sauce and coconut sugar. Boil until the mixture begins to thicken, about 1 minute.
  • Stir in the can of chickpeas and cauliflower. Cover the Instant Pot (making sure it's set to sealing!) and manually set it to High Pressure and cook for 5 minutes.  Let it pressure release naturally.
  • Once the pressure has released, squeeze in fresh lime juice and salt to taste.
  • Garnish with cilantro and green onion and DEVOUR!


*You need to squeeze out as MUCH moisture as you can from the tomatoes. So, make sure you open the can and keep pressing on the tomatoes, squeezing them out to get as much liquid out as possibly. If you don't, the curry isn't as thick and creamy!
**I have not tried this with curry powder. I am sure you could use it - I just can't tell you exactly how much. Also, you would need to add it in when sauteing the red pepper if you try it,


Calories: 579kcal | Carbohydrates: 66.8g | Protein: 15.2g | Fat: 30.4g | Saturated Fat: 24.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.8g | Sodium: 1758mg | Potassium: 624mg | Fiber: 12g | Sugar: 15.2g | Vitamin A: 1815IU | Vitamin C: 141.9mg | Calcium: 182mg | Iron: 4.6mg