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:
- Easy
- Healthy
- Vegan/vegetarian
- Balanced
- Loaded with veggies and beans
- Weeknight dinner
- Flavorful
- D-E-L-I-C-O-U-S
Keeping track of all Indian recipes around here?
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Spicy Roasted Chickpeas that tastes like Tandoori Chicken
And, for your sweet tooth:
The Best Mango Kulfi you’ll ever make
Easy Kulfi Recipe (easiest and creamiest)
Main ingredients needed for this garbanzo bean curry in instant pot:
Fresh beets
Canned chickpeas
Coconut milk, canned
Onion, garlic
Indian spices – coriander, cayenne pepper and turmeric powder
Cilantro
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:
Instant Pot Mushroom Coconut Rice Pilaf
20-Minute Egg Drop Coconut Curry
Creamy Instant Pot Thai Curry Cauliflower Soup
Healthy Instant Pot Pasta with Tomato Cream sauce
Instant Pot Chicken and Kale Curry
Instant Pot Thai Curry Soup with Shrimp and Sweet Potato
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:
Chickpea Tacos with Cilantro Lime Sauce
4 Ingredient Creamy Chickpea Salad
Instant Pot Thai Chickpea and Spinach Curry
4 ingredient Guilt Free Chocolate Hummus
Butter Chickpeas (Vegetarian Butter chicken)
Instant Pot Chickpea Curry with Beets (or Stovetop)
Ingredients
- 3 tablespoons vegetable oil
Group-1
- 1 cinnamon stick
- 2 cloves
- 2 cardamom
Group-2
- 1 and 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 to 3/4 teaspoon salt, divided
Group-3
- 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
Group-4
- 1 can chickpeas, 15.5 ounce
- 1/2 cup coconut milk
- 1/2 teaspoon sugar
- 1/2 cup chopped cilantro
Items used
Instructions
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.
Notes
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2 Comments
Maria,
If there is one word to describe this chickpea curry, then it would be “Luscious”. The idea of adding beets is very smart and this is definitely a treat to the eyes and the stomach. Thank you for this amazing recipe.
Thank you so much:)