Pressure Cooker Chickpea and Sweet Potato Curry

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DifficultyBeginner

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

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Yields5 Servings
Prep Time5 minsCook Time15 minsTotal 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 12 inch cubes
¾ tsp salt
¼ tsp ground black pepper
Garnish
cilantro (optional)

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

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 12 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

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