Sizzle & Sear recipes
Pressure Cooker Chickpea and Sweet Potato Curry
Using a pressure cooker, you can have a curry in a hurry.
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Recipe Video
Recommended Accessory
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The recipe
Pressure Cooker Chickpea and Sweet Potato Curry
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Course
Cuisine
Servings
Skill Level
Ingredients
The Curry
- 2 tbsp cumin seeds
- 3 tbsp olive oil
- 1 large onion sliced
- 2-3 cloves garlic cloves crushed
- 3 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 2 16 fl oz canned chickpeas rinsed and drained
- 28 fl oz canned 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 Gear & Extras
Le Creuset Revolution Bi-Material Sauté Spoon
Le Creuset
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!
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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