• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Valentine's Day
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Valentine's Day
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Valentine's Day
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Instant Pot

    Beet Curry with Chickpeas (Instant Pot or Stovetop)

    Published: Apr 14, 2020 · Modified: Feb 3, 2023 by Maria Doss · This post may contain affiliate links · 4 Comments

    • Share!
    Jump to Recipe Print Recipe

    Healthy Beet Curry is vegan, nutritious, naturally pink and is a great weeknight dinner idea. This flavorful Indian beetroot curry is the perfect balance of spicy with a touch of sweetness and is delicious served with chappathi, roti or naan.

    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 Indian beetroot curry recipe is that it can be made both in instant pot or stove top! It is unusually pink in color which is derived from all the beetroot, which makes it a very nutritious dinner idea.

    Beet Curry with Chickpeas is-

    • Easy
    • Healthy
    • Vegan/vegetarian
    • Balanced
    • Loaded with veggies and beans
    • Weeknight dinner
    • Flavorful
    • D-E-L-I-C-O-U-S

    Main ingredients:

    Fresh beets

    Canned chickpeas

    Coconut milk, canned

    Onion, garlic

    Indian spices - coriander, cayenne pepper and turmeric powder

    Cilantro

    How to make beetroot curry?

    Instant Pot

    Heat instant pot to saute mode. When hot, toast whole cinnamon, cardamom and cloves in vegetable oil. Stir in chopped onion and garlic, saute until translucent. Add chopped beetroot, coriander powder, cayenne pepper powder and turmeric powder. Saute to cook spices.

    Add water, cook for 6 minutes on manual and 10 minutes in warm mode. Stir in chickpeas (mash one-third of chickpeas), coconut milk and some sugar. Cook until thickened slightly and finish off with cilantro.

    Stove Top

    Place a medium sauce pan over medium heat. When hot, toast whole cinnamon, cardamom and cloves in vegetable oil. Stir in chopped onion and garlic, saute until translucent. Add chopped beetroot, coriander powder, cayenne pepper powder and turmeric powder. Saute to cook spices.

    Add water, cover and cook on low heat, until beet is tender. Stir in chickpeas (mash one-third of chickpeas), coconut milk and some sugar. Cook until thickened slightly and finish off with cilantro.

    Expert Tips:

    Mash a portion of chickpeas - This beetroot and chickpea curry 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 ½ cups cooked chickpeas.

    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 ½-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 ½ 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.

    FAQs

    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)

    Why is beetroot healthy?

    Loaded with essential nutrients, beetroots are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. They also improve blood flow and lower blood pressure. The deep red beet pigment is known as betanin is believed to have various health benefits.

    Does beetroot need to be peeled?

    Since beetroots are a root vegetable, they need to be washed and scrubbed well before cooking. The skin has an earthy taste and is better peeled off when using for curries or stir fries. The easiest way to peel the skin is by using a vegetable peeler.

    Have leftover coconut milk? Here are few recipe ideas to try:

    Creamy Instant Pot Thai Curry Cauliflower Soup

    Healthy Instant Pot Pasta with Tomato Cream sauce

    Instant Pot Chicken and Kale Curry

    Serving suggestions:

    This beetroot recipe is excellent with naans, rotis, parathas or any type of flatbread.

    Storage instructions:

    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.

    naan with indian chickpea curry
    indian chickpea curry with naan

    More recipe with garbanzo beans:

    Air Fryer Chickpeas 

    Chickpea Curry Soup

    Chickpea & Spinach Curry

    Mexican Chickpeas

    Salsa Chickpeas <--- 4 ingredient recipe

    Chickpea Tacos

    Creamy Chickpea Salad <--- 4 ingredients

    Chocolate Hummus <--- all good for you ingredients

    Butter Chickpeas <--- Vegetarian Butter chicken)

    or more chickpea recipes

    Instant Pot Chickpea Curry with Beets (or Stovetop)

    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 hint of sweetness.
    4.67 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Resting time: 10 minutes
    Servings: 3
    Author: Maria Doss

    Ingredients

    • 3 tablespoons vegetable oil

    Group-1

    • 1 cinnamon stick
    • 2 cloves
    • 2 cardamom

    Group-2

    • 1 and ½ cup chopped onion
    • 2 cloves garlic, chopped
    • ½ to ¾ teaspoon salt, divided

    Group-3

    • 1 and ½ cups chopped Beets/Beetroot, chopped into ½-inch thick cubes (about 3 small or 2 medium)
    • 2 teaspoon coriander powder
    • ½ teaspoon cayenne pepper powder (Indian chili powder)
    • ¼ teaspoon turmeric powder
    • 1 cup water, more if required

    Group-4

    • 1 15ounce can chickpeas (or use 1 and ½ cups cooked chickpeas)
    • ½ cup coconut milk
    • ½ teaspoon sugar
    • ½ cup chopped cilantro

    Equipment used

    • Instant pot, 3 quart
    Prevent your screen from going dark

    Instructions

    Instant Pot method

    • 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 ½ 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 (except water) 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.

    Stove top method

    • 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 ½ 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 ½ 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

    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 ½ cups cooked chickpeas.
    Sugar- A bit of sugar helps to highlight the natural sweetness in beets and adds addional flavor.
    Chopped beets – Wash, peel and chop beets into ½-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 ½ 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.

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Parmesan Bread Bites
    Banana Mug Cake with Chocolate Chips »

    Reader Interactions

    Comments

    1. LetsCurry

      April 14, 2020 at 10:21 pm

      5 stars
      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.

      Reply
      • Maria Doss

        April 15, 2020 at 5:59 am

        Thank you so much:)

        Reply
    2. Amber

      January 19, 2022 at 10:20 pm

      5 stars
      This has become a favorite. I do not usually like veggies but discovered I love them when cooked in curries, kormas etc. This recipe is almost like a dessert and doesn't taste "earthy". I have changed amounts at times like accidentally pouring in a whole can of coconut and have used a jumbo size can of chickpeas and it still tastes great. Seems very forgiving if you make a mistake. Love it!!! Thank you!

      Reply
      • Maria Doss

        January 20, 2022 at 1:59 am

        Hi Amber, Glad you loved it, Maria

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

    Valentine's Day

    • Air Fryer Lava Cake
    • Peanut Butter Balls Recipe (with Almond Flour)
    • Avocado Chocolate Mousse using Dates -Healthiest
    • Strawberry and Cream Bites
    • Triple Chocolate Muffins with Almond Flour
    • Chocolate Date Balls (4 Ingredients)

    Reader Favorite Recipes

    • Air Fryer Shrimp Tacos
    • Air Fryer Shrimp
    • Oat Flour Cookies
    • Oven Roasted Makhana
    • Buffalo Chicken Tenders
    • Walnut Smoothie

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook