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5 from 1 vote

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.
Course: Main Course
Cuisine: Indian
Keyword: beet recipe, garbanzo bean curry instant pot, how to make chickpea curry, Instant pot chickpea curry, recipes using beets, recipes with beetroot, vegan chickpea curry recipe
Servings: 3
Author: Maria Doss

Ingredients

  • 3 tablespoons vegetable oil

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

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

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.
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 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.