An extremely easy Authentic Indian Chickpea Curry Recipe with the addition of beetroot that can be made either in Instant pot or stove top. It is healthy, vegan and is a great weeknight dinner idea. This flavorful instant pot chickpea curry with beets is the perfect balance of spicy with a touch of sweetness.
It is one brightly colored curry today!! AND it’s all GOOD-FOR-YOU
The inspiration for this beetroot recipe came from these Beet Falafels, which has similar combination of ingredients and is amazingly delicious that it has been one of our family favorites for many years.
The best part about this instant pot chickpea curry with beets is that it can be made in stove top as well.
My favorite part of this Indian Chickpea Curry Recipe:
- Loaded with veggies and beans
- Weeknight dinner
Keeping track of all Indian recipes around here?
And, for your sweet tooth:
Main ingredients needed for this garbanzo bean curry in instant pot:
Coconut milk, canned
Indian spices – coriander, cayenne pepper and turmeric powder
How to make chickpea curry?
1.Toast whole cinnamon, cardamom and cloves in vegetable oil.
2. Add chopped onion, garlic and some salt.
3. Saute until translucent.
4.Add chopped beetroot, coriander powder, cayenne pepper powder and turmeric powder. Saute to cook spices.
5.Add water, cook until beet is tender. Stir in chickpeas (mash one-third of chickpeas), coconut milk and some sugar.
6. Cook until desired consistency is reached. Finally, finish with chopped cilantro.
Done and DONE!
It is spicy, salty with a touch of sweetness.
Notes on making a perfect instant pot garbanzo beans curry:
Mash a portion of chickpeas – This recipe uses one can of chickpeas. Open a can of chickpeas, dump into a large strainer, run under cold running water to rinse them. Let drain for couple of minutes, then remove about one-third (just approximate measure) of chickpeas to a plate. Using a potato masher, mash the chickpeas well. This step will help in thickening the curry and adds creaminess.
No canned chickpeas? Use 1 and 1/2 cups cooked chickpeas.
Since we are using an Instant pot can I use uncooked chickpeas for the recipe?
I tried experimenting this method, but since chickpeas require much longer cooking time, the beets got overcooked and mushy by the time the chickpeas were cooked. So, unfortunately the answer is NO.
You can refer to this article for cooking chickpeas in instant pot (it has both soaked and un soaked methods)
Sugar– A bit of sugar helps to highlight the natural sweetness in beets and adds additional flavor.
Chopped beets – Wash, peel and chop beets into 1/2-inch thick cubes. The cooking time will vary if you cut them bigger/smaller in size.
Water – As with Instant pot pastas or rice, curry recipes are very forgiving with the water measurements.
Coconut milk – Coconut milk adds creaminess and another level of flavor to the dish. However, this recipe uses only 1/2 cup and you will end up with leftovers when you use open a can. Leftover coconut milk can be refrigerated for up to 4 days.
Here are few additional recipe ideas that use coconut milk:
How to serve this Indian chickpea curry?
This beetroot recipe is excellent with naans, rotis, parathas or any type of flatbread.
Can I meal prep this beet recipe?
Absolutely! Cook and cool Instant pot chickpea curry and store in meal prep container.
Add a touch more water if meal prepping, since the curry thickens as it cools.
More recipe with garbanzo beans:
Instant Pot Chickpea Curry with Beets (or Stovetop)
- 3 tablespoons vegetable oil
- 1 and 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 to 3/4 teaspoon salt, divided
- 1 and 1/2 cups chopped Beets/Beetroot, chopped into 1/2-inch thick cubes (about 3 small or 2 medium)
- 2 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper powder (or Indian chili powder)
- 1/4 teaspoon turmeric powder
- 1 cup water, more if required
To make Beet chickpea curry in Instant Pot
- Heat Instant pot (I used 3 quart) to saute mode. When hot, add vegetable oil and give 1 minute for the oil to heat up and group-1 ingredients (whole spices) and let them toast for a minute.
- Add chopped onions, garlic and 1/2 teaspoon salt (adding salt at this stage will speed up the cooking process). Cook (stirring occasionally), until it gets translucent. Stir is Group-3 ingredients and continue to stir for 2-3 minutes to toast the spices. Add water (add more water, if using a bigger instant pot), give a good mix, close and lock lid (with steam release at sealing position). Cook for 6 minutes on manual and let it be in warm mode for 10 mins. Release pressure by turning the the steam release to venting position. In the mean time – Drain, rinse canned chickpeas and using a potato masher, mash ONLY ONE-THIRD of the chickpeas (this will help in thickening the sauce).
- Open lid, turn Instant pot to saute again, stir in chickpeas (whole and mashed), coconut milk, sugar and additional salt to taste . Let it come to a boil and continue to cook, until curry has thickened to your liking (remember the curry will continue to thicken as it cools). Stir in cilantro. Serve curry with naan, rotis, parathas or any type of flat bread.
To make Beet chickpea curry over stove top
- Heat vegetable oil in a medium sauce pan over medium-high heat. When hot, add group-1 ingredients (whole spices) and let them toast for a minute.
- Add chopped onions, garlic and 1/2 teaspoon salt (adding salt at this stage will speed up the cooking process). Cook (stirring occasionally), until it gets translucent. Stir is Group-3 ingredients and continue to stir for 2-3 minutes to toast the spices.
- Stir in 1 1/2 to 2 cups water, cover, reduce heat to low and cook until the vegetable is tender (stir once or twice in between). In the mean time – Drain, rinse canned chickpeas and using a potato masher, mash ONLY ONE-THIRD of the chickpeas (this will help in thickening the sauce).
- Uncover, stir in chickpeas (whole and mashed), coconut milk, sugar and additional salt to taste . Increase heat to medium, let it come to a boil and continue to cook, until curry has thickened to your liking (remember the curry will continue to thicken as it cools). Stir in cilantro. Serve curry with naan, rotis, parathas or any type of flat bread.
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