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Pressure Cooker Chickpea and Sweet Potato Curry

Yields5 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

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

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 1/2 inch cubes
 ¾ tsp salt
 ¼ tsp ground black pepper
 cilantro (optional)

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.

Nutrition Facts

Servings 5