Pressure Cooker Chickpea and Sweet Potato Curry

Vegetarian vegan chickpea curry recipe.
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Dreamfarm Supoon Non-Stick Sit-Up Silicone Scraping, Serving, Cooking Spoon Measures 5ml Tsp & 15ml Tbsp - 11' Red
Dreamfarm Supoon Non-Stick Sit-Up Silicone Scraping, Serving, Cooking Spoon Measures 5ml Tsp & 15ml Tbsp - 11" Red
  • Featuring Dreamfarm's unique & iconic sit-up handle to keep the head up for mess-free benches   
  • Flat & flexible silicone scraping tip acts like a food squeegee   
$9.95 Amazon Prime
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Pricing last updated on April 27, 2025 - 23:05 MDT. Pricing and images from Amazon Product Advertising API. Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply to the purchase of this product.

Using a pressure cooker, you can have a curry in a hurry.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
5
Print Recipe
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
5
Print Recipe
INGREDIENTS
The Curry
Garnish
RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE
best pressure cooker.
Pressure Cooker
bi-material saute spoon.
Sauté Spoon
INSTRUCTIONS
 
  • 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.
  • Add oil to pressure cooker, bring up to temperature.
  • Add the onion and cook, frequently stirring, until soft and golden, about 5 minutes.
  • Stir in garlic, coriander, garam masala, and turmeric until well combined.
  • Add chickpeas, tomatoes, sweet potatoes, water salt, and pepper. Stir to combine.
  • 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).
  • Quick release the pressure.
  • Serve over rice. Optionally, garnish with cilantro.
INGREDIENTS
The Curry
Garnish
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.

INSTRUCTIONS
 
  • 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.
  • Add oil to pressure cooker, bring up to temperature.
  • Add the onion and cook, frequently stirring, until soft and golden, about 5 minutes.
  • Stir in garlic, coriander, garam masala, and turmeric until well combined.
  • Add chickpeas, tomatoes, sweet potatoes, water salt, and pepper. Stir to combine.
  • 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).
  • Quick release the pressure.
  • Serve over rice. Optionally, garnish with cilantro.

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