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.
- 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 (Indian chili powder)
- 1/4 teaspoon turmeric powder
- 1 cup water, more if required
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.