Name: Pressure-Cooker Chickpea and Potato Curry
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Pressure-Cooker Chickpea and Potato Curry

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Chickpea and Potato Curry

1. 1 tablespoon canola oil -

2. 1 medium onion, chopped -

3. 2 garlic cloves, minced -

4. 2 teaspoons minced fresh gingerroot -

5. 2 teaspoons ground coriander -

6. 1 teaspoon garam masala -

7. 1 teaspoon chili powder -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon ground cumin -

10. 1/4 teaspoon ground turmeric -

11. 2-1/2 cups vegetable stock -

12. 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained -

13. 1 can (15 ounces) crushed tomatoes -

14. 1 large baking potato, peeled and cut into 3/4-inch cubes -

15. 1 tablespoon lime juice -

16. Chopped fresh cilantro -

17. Hot cooked rice -

18. Optional: Sliced red onion and lime wedges -

How to cook deliciously - Pressure-Cooker Chickpea and Potato Curry

1. Stage

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. Add next 3 ingredients.

2. Stage

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.

3. Stage

Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.