Easy, delicious green sweet peas and chickpea curry in coconut gravy made using frozen green peas, canned chickpeas (garbanzo beans), shredded coconut (or unsweetened dessicated coconut) and Indian spices!
This is super easy to make in the instant pot pressure cooker and makes a great side dish with Indian flatbreads like chapathi, poori etc or you can serve this with rice, quinoa etc as well.
We use frozen peas and canned chickpeas as the main ingredients in this recipe which makes it so simple and easy to make at home quickly.
Also, we make this using dried shredded coconut (or unsweetened dessicated coconut) as another main ingredient which adds more texture to the gravy and makes it more delicious.
You can make homemade shredded dessicated coconut or you can buy shredded dessicated coconut from stores or you can buy online.
So if you have shredded coconut, frozen peas and canned chickpeas, do try this peas and chickpea curry in your instant pot pressure cooker.
If you are using freshly grated coconut or frozen coconut (frozen coconut need to thawed first), you might want to coarsely grind the coconut before using in the recipe.
You may also make this on stove top using a regular pressure cooker, for which I will include the instructions as well.
So here is how you can make easy green peas & garbanzo beans curry in coconut based gravy with spices.
How to make green peas & chickpeas coconut curry?
We use the following ingredients to make easy, delicious chickpea curry with peas & coconut.
ingredients to make green peas & garbanzo beans coconut curry
frozen peas 12 oz bag
chickpeas 15 oz canned
salt adjust to taste
garlic minced or chopped 1 tablespoon
water 3 cups
onion powder 1 teaspoon
turmeric powder ½ teaspoon
red chili powder ½ teaspoon
coriander powder 2 tablespoons
black pepper powder 1 teaspoon
fine shredded coconut 1 cup (or unsweetened dessicated coconut)
olive oil 1 tablespoon
dry red chilies 2 to 3
thick coconut milk or heavy cream ¼ cup
for garnishing (optional)
cilantro leaves chopped 1 tablespoon
red chilies 2
Step by step instructions
Drain the water in the can of chickpeas (discard the water) and rinse the chickpeas very well.
Add the rinsed chickpeas to the instant pot.
Also add the frozen green peas & garlic to the instant pot.
Add salt, spice powders and water, mix everything well and close the instant pot with lid in sealing position.
Cook in high pressure for 20 minutes.
Once the cooking is done, wait for a natural pressure release.
Once the pressure is all released, carefully open the lid, stir everything.
Add the shredded coconut, olive oil and dry red chilies to the instant pot.
Press saute and cook for another 2 to 3 minutes, while you stir in between.
Since we have added shredded coconut, the water will quickly get absorbed, so make sure to stir and stop saute in a couple of minutes so the contents won’t burn at the bottom of the pot.
If the gravy is less for your preference, you may add little more water while you simmer the curry using saute function.
Press cancel to stop the saute and add the coconut milk or heavy cream, stir in to combine with the curry.
Add cilantro leaves and red chilies for garnishing, if desired.
Serve hot with Indian flatbreads like chapathi or poori or serve with rice, pilaf etc.
Stove top instructions
Add the frozen peas and rinsed chickpeas (garbanzo beans) to large sized pressure cooker (about 6 quart sized equivalent to about 5 liters).
Add the water, salt, garlic and spice powders, mix everything to combine.
Close the pressure cooker with lid and safety valve in position (following the instructions in the manual), and cook the contents for about 10 minutes after the steam comes or for about 3 whistles.
Once the cooking is done, allow the pressure cooker to cool down.
Once the cooker is cooled enough, carefully open the lid, stir the contents.
Add the shredded coconut, olive oil and dry chilies, mix well to combine.
Simmer the curry for about 2 minutes until desired consistency, you may also add slightly more water if you need more liquid consistency.
Once it is done, add the heavy cream or coconut milk and mix with the curry, and also add cilantro leaves if using, turn off the heat and serve the curry hot with chapathi, poori or rice as you like!
Notes: Please note that we are using fine shredded coconut or unsweetened dessicated coconut in this recipe, which is easy to blend in with the curry.
If you are using fresh or frozen shredded coconut, you may grind it coarsely before adding to the curry if you wish.
Easy Green Peas Recipes:
green peas curry with tomatoes
cabbage and peas Indian stir fry (poriyal/thoran)
easy peas pulao (matar pulao/pilaf)
matar paneer with tomato sauce
mushroom curry with peas (Indian mushroom matar curry)
Easy Chickpea (Garbanzo Beans) Recipes:
easy instant pot chickpea curry with canned chickpeas
instant pot soaked dried chickpeas
pasta with chickpeas and spinach
chickpea curry with roasted coconut and spices
instant pot Indian style chana masala
easy chickpea curry without coconut (stove top)
best Indian chana masala for poori, bhatura, chapathi & rice
Below you can get the recipe for green peas and chickpeas coconut curry in detail.
Green Peas & Chickpeas Coconut Curry In Instant Pot With Shredded Dessicated Coconut
Ingredients
- 12 oz frozen peas
- 15 oz chickpeas canned
- salt adjust to taste
- 1 tablespoon garlic minced or chopped
- 3 cups water
- 1 teaspoon onion powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 tablespoons coriander powder
- 1 teaspoon black pepper powder
- 1 cup shredded coconut finely shredded & dried or unsweetened dessicated coconut
- 1 tablespoon olive oil
- 3 dry red chilies optional
- ¼ cup thick coconut milk or heavy cream
for garnishing (optional)
- 1 tablespoon cilantro leaves chopped
- 2 red chilies
Instructions
Instant pot instructions
- Drain the water in the can of chickpeas (discard the water) and rinse the chickpeas very well.
- Add the rinsed chickpeas to the instant pot.
- Also add the frozen green peas & garlic to the instant pot.
- Add salt, spice powders and water, mix everything well and close the instant pot with lid in sealing position.
- Cook in high pressure for 20 minutes.
- Once the cooking is done, wait for a natural pressure release.
- Once the pressure is all released, carefully open the lid, stir everything.
- Add the shredded coconut, olive oil and dry red chilies to the instant pot.
- Press saute and cook for another 2 to 3 minutes, while you stir in between. Since we have added shredded coconut, the water will quickly get absorbed, so make sure to stir and stop saute in a couple of minutes so the contents won’t burn at the bottom of the pot.
- If the gravy is less for your preference, you may add little more water while you simmer the curry using saute function.
- Press cancel to stop the saute and add the coconut milk or heavy cream, stir in to combine with the curry.
- Add cilantro leaves and red chilies for garnishing, if desired.
- Serve hot with Indian flatbreads like chapathi or poori or serve with rice, pilaf etc.
Stove top instructions
- Add the frozen peas and rinsed chickpeas (garbanzo beans) to large sized pressure cooker (about 6 quart sized equivalent to about 5 liters).
- Add the water, salt, garlic and spice powders, mix everything to combine.
- Close the pressure cooker with lid and safety valve in position (following the instructions in the manual), and cook the contents for about 10 minutes after the steam comes or for about 3 whistles.
- Once the cooking is done, allow the pressure cooker to cool down.
- Once the cooker is cooled enough, carefully open the lid, stir the contents.
- Add the shredded coconut, olive oil and dry chilies, mix well to combine.
- Simmer the curry for about 2 minutes until desired consistency, you may also add slightly more water if you need more liquid consistency.
- Once it is done, add the heavy cream or coconut milk and mix with the curry, and also add cilantro leaves if using, turn off the heat and serve the curry hot with chapathi, poori or rice as you like!
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