Best 5 Pressure Cooked Chickpea Curry With Brown Rice Recipes
Pressure cooked chickpea curry with brown rice is a flavorful, healthy, and satisfying meal that can be easily prepared in a pressure cooker. This dish is packed with protein and fiber, making it a great option for vegetarians and vegans. Additionally, the use of brown rice provides a source of whole grains, adding to the nutritional value of the dish. The pressure cooker helps to quickly and evenly cook the chickpeas and rice, while infusing them with the aromatic flavors of the curry spices. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying weekend brunch, pressure cooked chickpea curry with brown rice is a delicious and versatile dish that is sure to please.
Here are our top 5 tried and tested recipes!
CHICKPEA CURRY WITH BROWN RICE - PRESSURE COOKER ONE POT MEAL
For a smaller pressure cooker, these quantities can easily be halved - and a smaller heat-proof dish can be used to cook the rice. When doubling the recipe, do not exceed half the pressure cooker's capacity with the chickpeas and their cooking liquid.
Provided by hip pressure cooking
Categories pressure cooker recipe
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a 4-cup capacity heat proof container add the rice and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside.
- In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes).
- Add the chana masala powder, garlic, and ginger and saute' for about 30 more seconds until the garlic begins to cook.
- Pour in the water, chickpeas and tomato concentrate into the pressure cooker and mix well.
- Lower the steamer basket (or trivet) into the chickpea curry and on top of that, add the uncovered heat-proof container into the pressure cooker onto the steamer basket.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 20 minutes at high pressure. Stove top pressure cookers: Lock the lid, and cook for 18 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural pressure release. Electric pressure cookers: Disengage the "keep warm" mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt in the curry in the base of the cooker, and spoon it out and serve with a sprinkling of raw red onion slices and an optional dollop of low-fat yogurt.
Nutrition Facts : Serving size ¼th Calories
CHICKPEA SPINACH CURRY OVER BROWN RICE
This recipe is adapted from the "Chickpea and Spinach Curry" recipe in Isa Moskowitz's "Vegan with a Vengeance." The wonderful spices in this meal provide a whole lot of flavor for such a quick and easy meal. Cook the brown rice ahead of time and spend even less time in the kitchen! (Take into consideration that cooking the rice will take about 45 minutes if you have not pre-made it when starting this recipe).
Provided by Compassionate Chef
Categories Brown Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
- When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
- After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
- Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.
CHICKPEA CURRY (VEGAN -PRESSURE COOKER)
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
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
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
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 COOKED CHICKPEA CURRY WITH BROWN RICE
Categories Bean Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- 1) In a 4-cup capacity heat proof container add the rice, and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside. 2) In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes). Next add the chana masala powder garlic and ginger and saute' for about 30 more seconds until the garlic begins to cook. 3) Next, pour in the water, chickpeas and tomato concentrate into the pressure cooker. 4) Lower the steamer basket (or trivet) into the pressure cooker into the chickpea curry. Now, lower the uncovered heat-proof container into the pressure cooker onto the steamer basket. 5) Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 18-20 minutes at high pressure. 6) When time is up, open the pressure cooker with the Natural Release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the keep warm mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve. 7) Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt with the curry in the base of the cooker, and spoon it out and serve with an optional dollop of low-fat yogurt.
Tips:
- To save time, use canned chickpeas instead of dried chickpeas. Just be sure to rinse them well before using.
- If you don't have a pressure cooker, you can make this curry in a slow cooker or on the stovetop. Just adjust the cooking time accordingly.
- This curry is also delicious served over quinoa or your favorite whole grain.
- To make this curry vegan, use vegetable broth instead of chicken broth and omit the yogurt.
- If you like your curry spicy, add a teaspoon or two of cayenne pepper or red pepper flakes.
- Garnish the curry with chopped cilantro or parsley before serving.
Conclusion:
Pressure-cooked chickpea curry with brown rice is a delicious, healthy, and easy-to-make meal that's perfect for a weeknight dinner. The curry is full of flavor, thanks to the combination of spices and fresh vegetables. The chickpeas add a boost of protein and fiber, while the brown rice provides a hearty and filling base. This curry is also a great way to use up leftover chicken or vegetables.
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