Best 2 Chickpea Curry Vegan Pressure Cooker Recipes

Craving a flavorful and nutritious vegan dish that combines the goodness of chickpeas with the aromatic spices of curry? Look no further! In this article, we'll guide you through the process of creating a delectable chickpea curry using the convenience of a pressure cooker. Get ready to embark on a culinary journey that promises tender chickpeas smothered in a rich and flavorful vegan curry sauce. Whether you're a seasoned vegan cook or just starting your plant-based adventure, this step-by-step guide will help you create a mouthwatering chickpea curry that will satisfy your taste buds and leave you feeling energized.

Let's cook with our 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.

Tips:

Soak the chickpeas overnight: Soaking the chickpeas overnight will help them cook more evenly and quickly in the pressure cooker. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then letting them sit for 1 hour.
Use a variety of spices: This recipe uses a blend of spices, including cumin, coriander, turmeric, and garam masala. Feel free to adjust the spices to your taste. For a spicier curry, add more chili powder or cayenne pepper. For a milder curry, reduce the amount of chili powder or cayenne pepper.
Add vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, potatoes, peas, or spinach.
Serve with rice or bread: This curry is traditionally served with rice or bread. You can also serve it with quinoa or another whole grain.

Conclusion:

This chickpea curry is a delicious, healthy, and easy-to-make vegan dish. It's perfect for a quick and easy weeknight meal. The chickpeas are a good source of protein and fiber, and the spices give the curry a flavorful and aromatic taste. Serve this curry with rice or bread, and you'll have a satisfying and nutritious meal that the whole family will enjoy.