Pressure-Cooker Chickpea and Potato Curry

  Dinner

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing.

Pressure-Cooker Chickpea and Potato Curry

Average Rating: 0

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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Tags