Meatless Monday is continuing to grow in popularity. To be very honest, there’s more than one meatless night in my house every week. As I’ve sad before, it would be really really easy for me to turn into a vegetarian. This Instant Pot Chickpea Curry really takes the cake though. Not only is it vegetarian, it’s vegan, gluten-free, dairy-free and only takes about 10 minutes to make. And that includes prep AND cook time. Don’t worry, you can thank me later.

This curry is started off with yellow onion and then loaded up spices. The trick to any good curry, is to let the curry powder and seasonings cook for a couple of minutes BEFORE adding in the other components. Warming the spices here gives you more depth of flavor and really wakes the seasoning up!

After that it’s tomatoes, coconut milk, and of course those chickpeas. Garbanzo beans are one of my most favorite swaps for when I’m making a vegetarian or meatless dish. I could eat chickpeas just any which way. I haven’t had them in a form that I didn’t enjoy yet.

I love the addition of the baby spinach in this curry too. Not only does it beef (pun intended) up the curry, it also piles in MORE veggies. Green veggies too. Which we could all use more of!

To be honest, this is one of my new favorite vegetarian dishes for so many reasons.

I served this chickpea curry over some coconut jasmine rice and it was a hit. I think if my daughter had closed her eyes and tried it, that she would have liked it too. It’s not spicy. It’s a little warm though and is absolutely full of good curry flavor.

Step-by-Step Photos:

Nutritional Claims: High Fiber • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher