Pressure Cooker Chickpea and Sweet Potato Curry
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Dreamfarm Supoon | Non-Stick Silicone Sit Up Scraping & Cooking Spoon with Measuring Lines | Red
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Pricing last updated on June 22, 2022 - 0:00 MDT / Pricing and images from Amazon Product Advertising API
Using a pressure cooker, you can have a curry in a hurry.
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
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
- 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
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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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