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"
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
35mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I used 3 large potatoes but wished I used 2. Also will add more tomatoes next time. We added coconut milk to make it creamier and it was delicious
     
  2. I cooked this last night for my family using my pressure cooker also for the first time. I increased the garam masala, coriander and lemon juice and also added half a teaspoon of chilli powder. Served with rice, Naan bread cucumber raita and poppadoms and it was a smash hit. My 15 year old took it to school for lunch the next day. Yum yum!!!
     
  3. Making it a second time today; quick and easy now that I've done it once before (I'm new to pressure cookers, and needed to get comfortable with them). I recommend grinding and/or toasting all your spices before you start, because there isn't enough time between additions to do so. This recipe is excellent-tasting fresh and also after it's been in the fridge for a couple of days. (As I used frozen tomatoes instead of canned, I wasn't sure how much extra water to add and so my first attempt was a bit soppy, but perhaps I could have thickened it with pea flour or yogurt.)
     
  4. Just made this recipe for lunch exactly has the recipe is written except I prefer larger onion pieces. It was very tasty, very fast to make, and I'll be making it again.
     
  5. Thanks for this easy, fast and very tasty recipe.<br/>I used only one can chickpeas as I had only one and I can tomatoes. I had only frozen cilantro, so I prefered to take parsley.<br/>I was afraid that the chickpeas would be only a mash after the pressure cooking, but this was not the case. The flavors melted perfectly and a phantastic curry was prepared very fast.<br/>We enjoyed this with grilled chicken.<br/>A big thanks from may family as well
     
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Tweaks

  1. Making it a second time today; quick and easy now that I've done it once before (I'm new to pressure cookers, and needed to get comfortable with them). I recommend grinding and/or toasting all your spices before you start, because there isn't enough time between additions to do so. This recipe is excellent-tasting fresh and also after it's been in the fridge for a couple of days. (As I used frozen tomatoes instead of canned, I wasn't sure how much extra water to add and so my first attempt was a bit soppy, but perhaps I could have thickened it with pea flour or yogurt.)
     

RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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