A few years back, kefir was trending in the media and becoming the next big thing. I’m easily influenced so bought a bottle of kefir from the supermarket.
I had high hopes as I took my first gulp .. and ..
Well actually, it wasn’t bad. Kefir is actually pretty creamy drink as it is, I just found it a little bit too sour.
My brother, who was a lot younger at the time, wasn’t so keen so the way to get him to drink it was by mixing it with something sweet. It was spring-summer so naturally we had plenty of mangoes!
I made a quick mango pulp and mixed it in with the kefir and completely transformed the kefir! The lassi is super creamy from the kefir but now cuts through the sourness and has a bit of sweetness from the mango.
Ingredients
Kefir Milk – it’s easily available in British supermarkets and Eastern European groceries. I recommend getting the plain one so that the flavours don’t interfere. To make it vegan, there are now some non-dairy kefir products such as coconut kefir or soy kefir.
Mango Pulp – tinned/canned or use homemade mango pulp. I’ve also tried mango juice but it thins out the lassi considerably. Tinned mango pulp has added sugar so you will not need any extra.
Mango Pulp is easily available in British supermarkets (usually in the world food section) but if you cannot get hold of any, you can still make this lassi. Learn how to make easy and smooth mango pulp from fresh mango at home just in 5 minutes.
Use frozen or fresh mango chunks/pieces and blitz smooth with the kefir milk. Add either light and mild honey or sugar to sweeten if you desire.
Variations
Add one or two threads of saffron and a little cardamom powder
Nutmeg powder
Other Lassi Recipes you need to try!
Sweet Lassi
Rose Lassi
Mango Lassi with mango pulp
Caramel Lassi
Mango, Passion Fruit and Coconut Lassi
Piyush Lassi
KEFIR MANGO LASSI
Ingredients
- 200 ml kefir milk
- 150 ml mango pulp
Instructions
- Mix both the ingredients and whisk it with the balloon whisker.
- You can add ice if you like.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
KEFIR MANGO LASSI
Ingredients
- 200 ml kefir milk
- 150 ml mango pulp
Instructions
- Mix both the ingredients and whisk it with the balloon whisker.
- You can add ice if you like.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This wonderful Instant Pot Chickpea Coconut Curry using dried chickpeas is the perfect plant-based meal that you were looking for. Meal-prep or mid-week dinners are made easy with this Vegan Chickpea Tikka Masala made using coconut milk.
Easy Instant Pot Dried Chickpea Coconut Curry
This easy coconut and chickpea curry recipe is so simple to make and is the perfect mid week meal as it will be ready in under 30 minutes.
You do not need fancy spices for this creamy chickpea curry – a spoonful or two of curry powder is sufficient!
Instant Pot Chickpea Curry without Soaking
You can also very easily make this chickpea curry without soaking the dried chickpeas first. It happens to us all – it’s in your mind all day long to soak your beans for the next day’s dinner. And then, you’ve forgotten.
For UNSOAKED dried chickpeas, set your Instant Pot for 60 min on High-Pressure.
You will still get perfectly soft and cooked chickpeas.
We love to make Instant pot curries with beans and lentils like:
Dal Makhani ,
Rajma Masala
Instant Pot Easy Gujarati Chana Dal
Homemade Coconut milk
You can make homemade coconut milk if you do not have canned.
Blend 1 cup desiccated coconut with 2 cups of water in a high-speed blender for a minute or so. Then strain using a muslin cloth and you will have coconut milk.
Variations
Add spinach or any other greens after pressure-cooking.
Add carrots, potatoes, butternut squash or sweet potatoes (but keep in big chunks)
NOTE – if you are going to add vegetables, you will have to adjust how you cook the curry. 35 min on High-pressure for dry chickpeas will completely mush up the vegetables.
Leftover coconut milk
If you open up a tin of coconut milk, you will have some leftovers!
We love coconut milk in these recipes:
Tofu, Mango and Coconut Curry
Red Kidney Beans and Coconut Curry
Instant Pot Coconut and Pineapple Thai Fried Rice
See Coconut Milk Label above for further coconut milk rice recipes, sweet recipes and more!
Serving Suggestions:
Bread : Curris go wonderfully with chapattis or naan breads such as Garlic and Coriander Naan Bread . For a healthier option, go for homemade round and soft gujarati rotlis (chapattis).
Salad : I love a cooling salad to go with my curries and one of my favourite pairings is with super simple and easy Kachumber Salad .
Rice : A Indian restaurant and takeout favourite – no curry is complete without a side of rice such as ghee rice , carrot and coconut pulao or coconut, coriander and lime rice
Ingredients:
Dried Chickpeas – use dried chickpeas that have been soaked, ideally, overnight. 1 cup dried chickpea will yield 2 cups of soaked chickpeas.
Coconut Milk – tinned or fresh coconut milk.
Cumin Seeds – optional
Onion – finely chopped or crushed
Garlic – finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets
Ginger – finely chopped or crushed. You can easily find frozen and ready crushed in most supermarkets
Passata – either passata or tinned tomatoes that are crushed. Tomato paste can work too
Red Chilli Powder
Ground Turmeric
Curry Masala Powder – if you do not have the other spices, you can use Indian curry masala powder only. It will taste a little milder but still great!
Garam Masala – optional
Oil – we have used olive oil
Method:
Select SAUTE mode on Instant pot and add oil into the inner stainless steel pot. Add cumin seeds and let it splutter.
Then add onion puree (finely chopped) and SAUTE for a 3-4 minutes by stirring continuously. Next, add ginger and garlic puree and cook further for 2 minutes.
Tip in tomato puree, crushed tomatoes or passata, let it cook for 2-3 minutes to remove the rawness of the tomatoes.
Now add all the masala and mix everything well and cook 1 minute.
Note – Make sure to deglaze the base/bottom of the pan to remove any stuck bits. If you think the masala mixture is burning or sticking add a couple of spoons of water.
Add soaked chickpeas without water and stir. Pour water and salt.
Press Cancel button, close the lid on pot and TURN VALVE on SEALING position. Select MANUAL/PRESSURE COOK (high pressure) and set timer + for 35 minutes.
Once the pot beeps, after 10 minutes NPR release the pressure manually.
Add coconut milk. Mix and cook again one minute on SAUTE mode.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Other Chickpea Recipes
Sundried Tomato, Chickpea cakes with Cashew and Oats
Tandoori Chickpea Cauliflower Taco
Chana Saag
Instant Pot Chickpeas
Chana Pulao (Indian Chickpea Rice)
INSTANT POT CHICKPEA COCONUT CURRY
Equipment
- Instant pot
Ingredients
- 2 cup soaked chickpeas*
- 1 cup coconut milk
- 4 tablespoon onion puree
- 4 tablespoon tomato puree
- 1 tablespoon ginger puree
- 1 tablespoon garlic puree
- 1 teaspoon red chilli powder
- ½ teaspoon ground turmeric
- ¼ teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon cumin seeds
- 3 tablespoon oil
- 1 tablespoon salt
- 2 tablespoon Coriander
Instructions
INSTANT POT
- Arrange an inner stainless steel pan in the Instant pot.
- Press SAUTE mode and add oil.
- Once oil heated add cumin seeds and let it splutter.
- Then add the onion puree and cook 3-4 minutes.
- Now add the ginger-garlic puree and cook further for 2 minutes.
- Add tomato puree and cook for 2-3 minutes.
- Add all the masala and let it cook for a minute or so.
- Now add soaked chickpeas without water, then add salt and 3 cups of fresh water.
- Cancel the SAUTE function and close the pot with the lid.
- Select HIGH PRESSURE COOK mode for 35 minutes.
- Once the pot beeps, turn off the main plug.
- After 10 minutes of NPR (natural pressure release) manually release the pressure then, open the lid.
- Add coconut milk and saute 1-2 minutes.
- Garnish the curry with the freshly chopped coriander and serve hot.
STOVETOP (INDIAN) PRESSURE COOKER
- Heat oil in a pressure cooker.
- Add cumin seeds and let it splutter.
- Then add onion puree, and cook until lightly golden.
- Now add ginger-garlic puree and saute the mixture further 2-3 minutes.
- Then tip in the tomato puree and cook until oil leaves the mixture.
- Quickly put in all the masala and fry for a minute, if masala sticks bottom of the pressure cooker add a spoon of water.
- Add soaked chickpeas, salt and water.
- Close the lid and cook curry for 30-35 minutes on medium heat.
- Allow the cooker to cool down naturally.
- Ope the lid and add coconut milk, if the gravy is runny cook further for 2-3 minutes.
- Sprinkle the coriander and serve hot.
STOVE TOP PAN METHOD
- For this method, you’ll need already boiled or cooked chickpeas.
- Heat oil in a heavy bottom pan and add cumin seeds and let it pop.
- Add onion and saute until light brown.
- Then add ginger garlic and cook further 2-3 minutes.
- Now add tomato puree and cook until oil leaves the pan.
- Add all the masala and cook the mixture for 1 minute.
- Tip in cooked chickpeas, salt and water.
- Cover with the lid and cook the curry for 15-20 minutes.
- Keep checking the water level.
- Then add coconut milk and cook further 2-3 minutes.
- Sprinkle the coriander and serve hot with rice or quinoa.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
