Pressure Cooker Chickpea and Sweet Potato Curry

Using a pressure cooker, you can have a curry in a hurry.

Share this recipe:

Share this recipe:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE

Best Sauté Spoon

bi-material saute spoon

This sauté spoon combines the solid rigidness of plastic with the soft protectiveness of silicone, making it best for sautéing in pans that you don’t want to scratch! Check out the Le Creuset Revolution Bi-Material Sauté Spoon on Amazon.

Yields5 Servings
Prep Time5 mins
Total Time20 mins
DifficultyBeginner
Yields5 Servings
Total Time20 mins
Yields5 Servings
Total Time20 mins

INGREDIENTS

The Curry
2 tbsp cumin seeds
3 tbsp olive oil
1 large onion, sliced
2-3 garlic cloves, crushed
3 tsp garam masala
2 tsp ground coriander
2 tsp ground turmeric
2 19 fl oz (540 mL) cans of chickpeas, rinsed and drained
2 14 fl oz (398 mL) cans of diced tomatoes
½ cup water
2 large sweet potatoes, peeled and cut into 1/2 inch cubes
¾ tsp salt
¼ tsp ground black pepper
Garnish
cilantro (optional)

RECOMMENDED KITCHEN EQUIPMENT

Best Sauté Spoon

bi-material saute spoon

This sauté spoon combines the solid rigidness of plastic with the soft protectiveness of silicone, making it best for sautéing in pans that you don’t want to scratch! Check out the Le Creuset Revolution Bi-Material Sauté Spoon on Amazon.

INSTRUCTIONS

1

Heat pressure cooker over medium high (brown function on electronic pressure cooker). Toast the cumin seeds until they darken slightly and an earthly aroma is present.

2

Add oil to pressure cooker, bring up to temperature.

3

Add the onion and cook, frequently stirring, until soft and golden, about 5 minutes.

4

Stir in garlic, coriander, garam masala, and turmeric until well combined.

5

Add chickpeas, tomatoes, sweet potatoes, water salt, and pepper. Stir to combine.

6

Close and lock pressure cooker lid. Bring pressure cooker up to pressure over high. Once at full pressure, reduce the heat and stabilize the pressure and cook for 15 minutes (high pressure 15 minute setting on electronic pressure cooker).

7

Quick release the pressure.

8

Serve over rice. Optionally, garnish with cilantro.

Share this recipe:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

A note about our kitchen equipment reviews:

All recommended kitchen equipment is based on a thorough review of the product and get constant use in the test kitchen. You can be confident you are getting quality kitchen tools when you follow the above recommendations.

Browse Other Recipes

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Recent Recipes

Spicy Browned Broccoli Side Dish Recipe
Spicy Seared Broccoli Side Dish

This is a quick and easy broccoli side dish that you can use to accompany a main dish. All-in-all, this dish will take just 10 minutes to get to the table. You can adjust the heat by varying the amount of red pepper flakes, and you can add more garlic if you like it garlicy. The combination of frying and steaming results in enhanced flavour and texture.

Read More »
Spicy Browned Broccoli Side Dish Recipe
Spicy Seared Broccoli Side Dish

This is a quick and easy broccoli side dish that you can use to accompany a main dish. All-in-all, this dish will take just 10 minutes to get to the table. You can adjust the heat by varying the amount of red pepper flakes, and you can add more garlic if you like it garlicy. The combination of frying and steaming results in enhanced flavour and texture.

Read More »
Caramelized Eggs Cooked in Heavy Cream

These eggs are cooked in a nontraditional way, involving a combination of steaming and frying. When you cook your eggs in cream, the liquid quickly boils off, leaving you with butter fat to fry the egg in and caramelized butter solids that add a new flavor dimension to the eggs. It’s a great way to use left over heavy cream!

Read More »

Ingredients

The Curry
 2 tbsp cumin seeds
 3 tbsp olive oil
 1 large onion, sliced
 2-3 garlic cloves, crushed
 3 tsp garam masala
 2 tsp ground coriander
 2 tsp ground turmeric
 2 19 fl oz (540 mL) cans of chickpeas, rinsed and drained
 2 14 fl oz (398 mL) cans of diced tomatoes
 ½ cup water
 2 large sweet potatoes, peeled and cut into 1/2 inch cubes
 ¾ tsp salt
 ¼ tsp ground black pepper
Garnish
 cilantro (optional)

Directions

1

Heat pressure cooker over medium high (brown function on electronic pressure cooker). Toast the cumin seeds until they darken slightly and an earthly aroma is present.

2

Add oil to pressure cooker, bring up to temperature.

3

Add the onion and cook, frequently stirring, until soft and golden, about 5 minutes.

4

Stir in garlic, coriander, garam masala, and turmeric until well combined.

5

Add chickpeas, tomatoes, sweet potatoes, water salt, and pepper. Stir to combine.

6

Close and lock pressure cooker lid. Bring pressure cooker up to pressure over high. Once at full pressure, reduce the heat and stabilize the pressure and cook for 15 minutes (high pressure 15 minute setting on electronic pressure cooker).

7

Quick release the pressure.

8

Serve over rice. Optionally, garnish with cilantro.

Pressure Cooker Chickpea and Sweet Potato Curry
Scroll to Top