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Instant pot chickpea tikka masala

Instant pot chickpea tikka masala

My instant pot chickpea tikka masala is a vegan friendly version of the takeaway classic. It’s really creamy and full of taste.
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Course: Main Course
Cuisine: Indian
Keyword: Instant pot chickpea tikka masala, instant pot tikka masala, Instant pot vegan curry, Instant pot vegan curry recipe, Instant pot vegan curry recipes, Instant pot vegan tikka masala, Instant pot vegetarian curry, Instant pot vegetarian curry recipe, Instant pot vegetarian curry recipes, Instant pot vegetarian tikka masala
Prep Time: 5 minutes
Cook Time: 6 minutes
Leave under pressure: 6 minutes
Servings: 6
Calories: 851kcal

Ingredients

  • 2 tbsp Coconut oil Sunflower, olive or rapeseed (canola) oil will also work well.
  • 2 Large Onions (roughly chopped)
  • 5 Cloves Garlic (roughly chopped)
  • 1 tbsp Garam masala
  • 1 tsp Turmeric
  • 1 tsp Ground coriander
  • 1 tsp Ground ginger
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • ½ tsp Cayenne
  • Season to taste
  • 1.2 Kg Chickpeas (3 tins - drain 2)
  • 800 g Tinned tomato
  • 150 g Frozen peas
  • 400 g Coconut milk (tinned)
  • 1 bunch Coriander (cilantro) To garnish.

Pot in pot rice

  • 500 g Basmati rice (rinsed and drained)
  • 700 ml Boiling water
Metric - US Customary

Instructions

  • Set the pot to saute and add the oil.
  • Once the oil is hot, add the onions and fry until softened (around 5 minutes)
  • Add the garlic followed by all of the spices. Season to taste.
  • Drain 2 of the 3 cans of chickpeas and add followed by the 3rd tin including liquid. Stir everything together and deglaze if required.
  • Add the 2 tins of tomatoes. DO NOT STIR.
  • If doing pot in pot rice, add the tall trivet followed by the pre-prepared rice with boiling water.
  • Put the lid on the pot and set to high pressure for 6 minutes. Once the time is up, leave under pressure for another 6 minutes and then do a quick release.
  • When the pin drops, remove the lid followed by the rice and trivet.
  • Add the frozen peas and tinned coconut milk and stir together.
  • Allow the peas to warm through (around 2 minutes) and then serve over the rice garnished with coriander (cilantro) if desired.

Video

Nutrition

Calories: 851kcal | Carbohydrates: 133g | Protein: 27g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 62mg | Potassium: 996mg | Fiber: 19g | Sugar: 12g | Vitamin A: 2692IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 10mg