5 from 2 votes
Instant Pot Chickpea & Butternut Curry

A totally moreish curry which will delight your taste buds! Super satisfying and easy to make. Do read the blog post for shortcuts so you don't have to wait longer than 10 mins to get your curry on the table!

Course: Main Course
Cuisine: Indian
Servings: 4 people
: 276 kcal
Author: Just Jo
Ingredients
  • 100 g dried chickpeas (soak overnight in lots of cold water)
  • 1 medium butternut squash, peeled, halved and deseeded (approx 1kg/2lbs in weight)
  • 1 tbsp olive oil
  • 1 large onion, peeled and finely sliced
  • 2 inches fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1 tsp dried cumin
  • 2 tsp ground coriander
  • 1 tsp biryani masala (recipe in the post)
  • 1 tsp garam masala
  • 2 tbsp tomato purée
  • 200 ml coconut milk (full or low fat)
  • 1 tbsp tamarind paste
  • 4 tbsp chopped fresh coriander
Instructions
To precook the veg:
  1. If you have a very big butternut, you will actually be able to put it on a trivet on top of the presoaked chickpeas and cook at the same time. But anything less than 1kg in size will be too soft. 

  2. To cook the chickpeas, drain them and place in the Instant Pot covered by at least 2 inches of cold water. Cook for 13 minutes on Manual High and QPR. (If you have forgotten to presoak them overnight, cook for 20 mins on Manual High and then QPR). 

  3. To cook the butternut separately, place the peeled, deseeded halves (or quarters if it very large) on the trivet and add 250 ml water to the pot. Cook for 10 minutes on Manual High with QPR. Carefully lift out and allow to cool for a couple of minutes before cutting into 1-2 inch sized chunks. 

To make the curry sauce and finish the dish:
  1. In the cleaned out Instant Pot, add the oil and set to Sauteé adjusting to more heat. When hot, add the onions and cook until softened and browned (not burnt - you will need to keep stirring them to prevent sticking).

  2. Add the garlic and ginger, cooking for a minute until fragrant then add the dried spices and cook again until fragrant. Stir very well

  3. Add the tomato purée, coconut milk, tamarind and fresh coriander (reserve a little to garnish with). Cook for a minute before carefully stirring in the cooked chickpeas and butternut.

  4. It will be quite liquid at this point but have faith and keep cooking for a couple more minutes - the gravy will evaporate all of a sudden and become much thicker. Add a little vegetable stock or even just water if you like more sauce. Dig in and serve with naan or rice (or both) as liked. 

Recipe Notes
  1. I often peel my garlic and ginger and throw in my mini food processor to blend to a paste with a little water to help it mix. 
  2. I always measure my dried spices into a small pot before I start a curry so I can add them all at once and save time.