Pressure Cooker Chickpea and Sweet Potato Curry
Using a pressure cooker, you can have a curry in a hurry.
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RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE
Best Sauté 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.
INGREDIENTS
RECOMMENDED KITCHEN EQUIPMENT
Best Sauté 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
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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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.
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Ingredients
Directions
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.