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Green Peas & Chickpeas Coconut Curry In Instant Pot With Shredded Dessicated Coconut

Published: Nov 17, 2021 Modified: Nov 17, 2021 by Recipe Garden This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

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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!

green peas chickpea curry with coconut

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.

green peas chickpea curry

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.

green peas chickpea curry in instant pot

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.

green peas chickpea curry with coconut

So here is how you can make easy green peas & garbanzo beans curry in coconut based gravy with spices.

Contents hide
1 How to make green peas & chickpeas coconut curry?
2 ingredients to make green peas & garbanzo beans coconut curry
3 Step by step instructions
4 Stove top instructions
5 Easy Green Peas Recipes:
6 Easy Chickpea (Garbanzo Beans) Recipes:
7 Green Peas & Chickpeas Coconut Curry In Instant Pot With Shredded Dessicated Coconut
7.1 Ingredients
7.1.1 for garnishing (optional)
7.2 Instructions
7.2.1 Instant pot instructions
7.2.2 Stove top instructions
7.3 Notes
7.4 Nutrition

How to make green peas & chickpeas coconut curry?

green peas chickpea curry with coconut

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.

green peas chickpea curry with coconut in instant pot

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!

green peas chickpea curry with coconut and spices

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:

peas potato curry

green peas curry with tomatoes

cabbage and peas Indian stir fry (poriyal/thoran)

easy peas pulao (matar pulao/pilaf)

instant pot peas pulao

matar paneer without tomato

matar paneer with tomato sauce

dum aloo matar

mushroom curry with peas (Indian mushroom matar curry)

Easy Chickpea (Garbanzo Beans) Recipes:

easy instant pot chickpea curry with canned chickpeas

instant pot chickpeas no soak

instant pot soaked dried chickpeas

pasta with chickpeas and spinach

chickpea curry with roasted coconut and spices

kale chickpea curry

chickpea spinach curry

instant pot Indian style chana masala

easy chickpea curry without coconut (stove top)

easy chcikpea tomato curry

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 chickpea curry with coconut in instant pot pressure cooker

Green Peas & Chickpeas Coconut Curry In Instant Pot With Shredded Dessicated Coconut

Chickpea curry with green peas and fine dried shredded coconut or unsweetened shredded dessicated coconut makes an easy, delicious chickpea curry that you can quickly make in the instant pot pressure cooker (or stove top)!
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Course: Side Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
pressure build up and release time estimate: 20 minutes
Total Time: 45 minutes
Servings: 6
Calories: 301kcal
Author: Recipe Garden

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!

Notes

Please note that we are using finely shredded coconut (dried) 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.

Nutrition

Calories: 301kcal | Carbohydrates: 40g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 62mg | Potassium: 579mg | Fiber: 10g | Sugar: 15g | Vitamin A: 866IU | Vitamin C: 79mg | Calcium: 80mg | Iron: 4mg
« Instant Pot Black Beans No Soak – Quick Black Turtle Beans
Substitute For Canned Green Chilies – Diced Green Chili Substitutes »

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