Pressure-Cooker Chickpea and Potato Curry

Name: Pressure-Cooker Chickpea and Potato Curry
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings.
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

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 min. + releasing

Makes

6 servings

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

Pressure-Cooker Chickpea and Potato Curry Recipe photo by Taste of Home

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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

Directions

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

1-1/4 cups: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.

Pressure-Cooker Chickpea and Potato Curry

Total Time

Makes

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