Best 5 Pressure Cooked Chickpea Curry With Brown Rice Recipes
**Pressure-Cooked Chickpea Curry with Brown Rice: A Savory and Wholesome Plant-Based Meal**
Indulge in a flavorful and nutritious culinary journey with this Pressure-Cooked Chickpea Curry with Brown Rice. This delectable dish combines the goodness of chickpeas, aromatic spices, and wholesome brown rice, resulting in a satisfying and protein-packed meal. Dive into the vibrant flavors of this curry, where each bite tantalizes your taste buds with a symphony of spices. Accompanied by perfectly cooked brown rice, this dish offers a complete and balanced meal that nourishes your body and soul. Get ready to embark on a culinary adventure with this easy-to-follow recipe that will leave you craving for more.
**Additional Recipe Ideas:**
- **Spicy Chickpea Curry:** Elevate the heat level of your curry by adding a generous amount of chili powder or cayenne pepper. This fiery rendition is sure to ignite your senses and satisfy your cravings for spicy cuisine.
- **Coconut Chickpea Curry:** Introduce a creamy and tropical twist to your curry by incorporating coconut milk. The rich and velvety texture of coconut milk will add a luscious depth to the curry, making it an irresistible treat.
- **Vegetable Chickpea Curry:** Transform your curry into a vibrant and colorful feast by adding an array of vegetables. Diced carrots, bell peppers, and broccoli florets are excellent choices that will enhance the nutritional value and visual appeal of your dish.
- **Chickpea Curry with Quinoa:** Substitute brown rice with fluffy quinoa for a gluten-free and protein-rich alternative. Quinoa's nutty flavor and delicate texture will complement the rich curry, creating a wholesome and satisfying meal.
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.
CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
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.
PRESSURE COOKER CHICKPEAS
Provided by Alton Brown
Time 1h10m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.
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.
Tips:
- Soak the chickpeas overnight: This will help them cook more evenly and quickly in the pressure cooker.
- Use a variety of spices: Curry powder, cumin, coriander, and turmeric are all essential spices for a flavorful chickpea curry. Feel free to adjust the amounts of each spice to taste.
- Don't be afraid to add vegetables: Vegetables like carrots, celery, onions, and bell peppers are all great additions to chickpea curry. They add flavor, texture, and nutrients.
- Use canned coconut milk: Canned coconut milk is a great way to add a creamy, rich flavor to chickpea curry. Be sure to use full-fat coconut milk for the best results.
- Serve with brown rice or your favorite grain: Chickpea curry is a hearty and filling meal that can be served with a variety of grains. Brown rice is a good choice because it's healthy and has a nutty flavor that pairs well with the curry.
Conclusion:
This pressure-cooked chickpea curry with brown rice is a delicious and healthy meal that can be easily made in under an hour. The curry is flavorful and creamy, and the chickpeas are perfectly cooked. The brown rice is a good source of fiber and nutrients, and it pairs perfectly with the curry. This is a great meal to serve for a weeknight dinner or a casual lunch. It's also a great way to use up leftover chickpeas.
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