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.
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Bernice Brice
[email protected]This curry was a disaster. The chickpeas were undercooked and the sauce was watery. I won't be making this recipe again.
Matthew Makinde
[email protected]The curry was good, but it was a bit too oily for my taste. I'll try using less oil next time.
RC
[email protected]I found this curry to be a bit bland. I added some extra spices and it was much better.
Chimezie Favour
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili powder.
Md kuwcher
[email protected]I've tried many chickpea curry recipes, but this one is by far the best. It's so creamy and flavorful.
Kabiru Abubakar
[email protected]This curry is delicious! The chickpeas are cooked perfectly and the sauce is rich and flavorful. I highly recommend it.
MARYAM SYED Gulali khan
[email protected]I was really impressed with this curry. It's so flavorful and complex, yet it's still easy to make. I'll definitely be making it again.
Sarev Victoria
[email protected]This chickpea curry is the perfect comfort food. It's warm, hearty, and satisfying. I love serving it with rice or naan.
Van Truck95
[email protected]I've made this curry several times now and it's always a hit. It's so flavorful and comforting.
Mahamane Traore
[email protected]This curry was so easy to make and it turned out delicious. I especially loved the crispy tofu.
Tely Murphy
[email protected]I made this curry for my family last night and they loved it! Even my picky kids ate it up. It's definitely going into my regular rotation.
besik revazishvili
[email protected]This chickpea curry is a winner! I love the combination of spices and the creamy coconut milk. It's hearty and satisfying, and it's perfect for a weeknight meal.