Best 4 Pressure Cooker Chickpea And Potato Curry Recipes

Pressure cooker chickpea and potato curry is a flavorful and convenient dish that combines the heartiness of chickpeas, the richness of potatoes, and a blend of aromatic spices. This delectable curry can be prepared quickly and easily in a pressure cooker, making it a perfect weeknight meal for busy individuals and families. With its tender chickpeas, soft potatoes, and a luscious gravy, this curry is sure to satisfy your taste buds. Join us on a culinary adventure as we explore the best recipe for this delightful pressure cooker chickpea and potato curry.

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CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, 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 6h25m

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
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., 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 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.

CHICKPEA AND POTATO CURRY RECIPE BY TASTY

Chickpea And Potato Curry Recipe by Tasty image

Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Steps:

Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
Add the curry powder mixture to the pot.
Add half of the vegetable broth and potatoes, and stir to combine.
Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams

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.

Tips:

Soaking the chickpeas: Soaking the chickpeas overnight or for at least 8 hours before cooking will help to reduce the cooking time and make them more digestible. If you're short on time, you can also use canned chickpeas, but be sure to rinse them well before using.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add in any vegetables that you like, such as carrots, celery, bell peppers, or spinach.
Adjust the spice level to your preference: If you like spicy food, you can add more chili powder or cayenne pepper to taste. If you're making this dish for kids, you may want to omit the chili powder or cayenne pepper altogether.
Serve with your favorite sides: This curry can be served with a variety of sides, such as rice, naan bread, or yogurt.

Conclusion:

This pressure cooker chickpea and potato curry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It's also a great way to use up leftover vegetables. With its blend of spices and creamy coconut milk, this curry is sure to satisfy everyone at the table.