Chickpea Curry _ Pressure Cooker Recipes

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

Chickpea Curry (Vegan -Pressure Cooker) image

A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's great served with pappadums and rice or naan breads (if you can have wheat). Gluten-free and vegan. A mild recipe....add extra spices in if you like a warmer curry. Kids and meat-lovers will enjoy this one. The original recipe calls for 2 potatoes. This recipe uses cooked chickpeas as the addition of salt and acidic tomatoes inhibits the cooking of beans

Provided by Jubes

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 teaspoons olive oil
4 teaspoons cumin seeds
1 large onion, finely sliced
4 teaspoons crushed garlic (extra if you want more garlic flavour)
2 teaspoons ground coriander
2 teaspoons garam masala (extra for a spicier dish)
2 teaspoons ground turmeric
3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
3 large potatoes, peeled and cut into cubes
1/4 teaspoon salt (add more to taste if desired)
1/4 teaspoon fresh ground black pepper
1/2 cup water
fresh cilantro stem, as garnish (cilantro also known as coriander)

Steps:

Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
Reduce the heat and stir in the garlic and other spices.
Add all remaining ingredients (except garnish).
Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

PRESSURE-COOKER CHICKPEA AND POTATO CURRY

Pressure-Cooker Chickpea and Potato Curry image

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

PRESSURE-COOKER CHICKEN CURRY

Pressure-Cooker Chicken Curry image

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Chopped fresh cilantro

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Nutrition Facts :

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