This Instant Pot Caribbean chickpea & potato curry is an authentic and mouth watering dish made with chickpeas, potatoes and spices. When paired with rice and veggies it makes for a filling, healthy and well balanced meal. It’s a family favourite at our place and is one of the few meals that everyone in the family enjoys, even our 1 year old! We make this curry mild, so if you like spicier curries, add in more curry powder and additional spices as needed.
What you will need for this Caribbean chickpea & potato curry:
- 1 cup of chickpeas
- 1 tablespoon of butter
- 1 onion
- 4 teaspoons of curry powder
- 1 teaspoon of chana masala powder
- 2 potatoes, washed, peeled and chopped into cubes
- 3 cups of vegetable stock (or chicken stock)
- 1/2 teaspoon of salt
Directions:
-
- Wash 1 cup of chickpeas under cold running water. Soak in a minimum of 2-3 cups of water overnight
- Set Instant Pot to sauté mode. Add 1 tablespoon of butter and let it melt
- Add in 1 chopped onion and cook until translucent, stirring often
- Sprinkle in 4 teaspoons of curry powder and 1 teaspoon of chana masala powder. Mix well
- Mix in the chopped potatoes
- Stir in 3 cups of the stock. If you want the curry runnier, add in a bit more stock, or water
- Drain the soaked chickpeas and do a final quick rinse. Mix the chickpeas in and give it a good stir
- Add in 1/2 teaspoon of salt, adjusting based on your taste
- Set the Instant Pot to high pressure for 35 minutes
- Once finished, release the pressure after 10 minutes
- Let the curry sit to cool, it will thicken during this time. Enjoy!
Looking for a good salad to pare this curry with? Check out my blog post here for a great tasting maple roasted beet salad. This chickpea & potato curry tastes great as a topper to this salad, or as a side dish to make for a hearty, balanced meal.