Best 3 Pressure Cooker Chickpea And Potato Curry Recipes

**Dive into a flavorful journey with our tantalizing Pressure Cooker Chickpea and Potato Curry, a symphony of textures and spices that will delight your taste buds.**

This delectable dish combines the humble chickpea and potato with a vibrant blend of aromatic spices, creating a hearty and satisfying meal that is not only delicious but also incredibly easy to prepare. With the convenience of a pressure cooker, you can whip up this culinary masterpiece in a fraction of the time, making it a weeknight dinner lifesaver or a delightful addition to your weekend feast.

Our comprehensive guide provides two irresistible variations of this chickpea and potato curry: a classic version that stays true to traditional Indian flavors and a Thai-inspired rendition that infuses the dish with a zesty, Southeast Asian flair. Both variations offer a unique culinary experience, catering to diverse palates and preferences.

So, gather your ingredients, embark on this culinary adventure, and let your pressure cooker work its magic. Prepare to savor the harmonious union of chickpeas and potatoes enveloped in a rich, flavorful sauce that will transport your taste buds to culinary heaven.

**Recipes included:**

* **Classic Pressure Cooker Chickpea and Potato Curry:** This recipe showcases the authentic flavors of India with a blend of aromatic spices like cumin, coriander, turmeric, and garam masala. The result is a comforting and flavorful curry that will warm your soul.

* **Thai-Inspired Pressure Cooker Chickpea and Potato Curry:** This variation introduces the vibrant flavors of Thailand with the addition of lemongrass, galangal, and kaffir lime leaves. The result is a tangy, aromatic curry that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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 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:

Prepare Ingredients Beforehand: Before you start cooking, measure and chop all your vegetables, herbs, and spices. This will help you save time and ensure that all ingredients are ready when you need them.
Use Fresh Ingredients: Using fresh ingredients will result in a more flavorful and nutritious dish. Whenever possible, opt for fresh vegetables, herbs, and spices.
Season to Taste: Don't be afraid to adjust the seasonings to your preference. Taste the curry at various stages of cooking and add more spices or salt as needed.
Don't Overcook the Chickpeas and Potatoes: Overcooking can make the chickpeas and potatoes mushy. Cook them until they are tender but still hold their shape. Overcooked chickpeas do not have a good texture.
Serve with Accompaniments: This curry is delicious on its own, but it can also be served with a variety of accompaniments such as rice, naan, or yogurt.

Conclusion:

This pressure cooker chickpea and potato curry is a quick, easy, and flavorful meal that is perfect for busy weeknights. It's packed with protein, fiber, and vegetables, making it a healthy and satisfying dish. With its rich and creamy sauce, this curry is sure to become a favorite in your household. So, next time you're looking for a quick and easy meal that doesn't compromise on taste, give this recipe a try!