Vegetarian Chick Pea Curry in 30 Minutes2013 May 09 | Written by: Katherine Cortes | Tags: Pressure Cooker, Vegetarian
It’s true that cooking vegetables is easy in the stove top, and as many people say, you don’t need to mess with the good stuff. But, unbeknownst to many, a pressure cooker makes better work of veggies – it seals in flavour and colour of the veggies, making them taste better than ever. It also preserves nutrients and texture, ensuring the meals you’re preparing are as delicious as they are healthy.
Of course, you can’t talk about cooking in a pressure cooker without mentioning the amount of time you’ll save. Let’s look, for instance, at beans: presoaked black, pinto or kidney beans will finish cooking at 6 minutes at pressure, while presoaked garbanzo beans will take 12-14 minutes. Grains will cook twice as fast as it would in a stove top. You can even make a filling vegetable soup in just 3 minutes at pressure – a true vegetarian’s delight.
Start cooking vegan foods with this chick pea curry recipe. It’s easy to prepare and, as vouched for by many, very tasty.
Vegetarian Chick Pea Curry
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 1 large onion, finely sliced
- 1 tbsp crushed garlic
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp ground turmeric
- 400 g cooked chickpeas
- 400 g diced tomatoes
- 3 large potatoes, peeled and cubed
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 120 ml water
- In a pressure cooker, heat oil over high heat.
- Add cumin seeds and cook until these start to crackle.
- Add onion and cook, stirring, for 5 minutes until golden and soft.
- Reduce heat; stir in the garlic and remaining spices.
- Add the remaining ingredients.
- Secure the lid of the pressure cooker and bring to pressure over high heat.
- Reduce heat to stabilise pressure and cook for 15 minutes.
- Release pressure.
- Serve with a sprig of coriander (or sprinkle of parsley) and steamed basmati rice or naan.