Savory Chickpea and Potato Curry
This Chickpea and Potato Curry is a fragrant, wholesome vegan dish that's perfect for sharing with family and friends. Inspired by Suzanne Gibbs' recipe in her book 'The Pressure Cooker', this curry brings together warm spices and hearty ingredients, making it a satisfying meal for everyone. With tender chickpeas, nutritious potatoes, and a blend of cumin, coriander, and garam masala, this mildly spiced curry is great for kids and meat-lovers alike. Serve it with crispy pappadums, fluffy basmati rice, or soft naan for a delightful dining experience. You can easily customize the heat level by adding more spices to suit your taste. The use of pre-cooked chickpeas ensures quick preparation without compromising flavor, making this a go-to recipe for busy weeknights!
N/A
Servings
400
Calories
14
Ingredients
Ingredients
olive oil
8 teaspoons (none)
cumin seeds
4 teaspoons (none)
onion
1 large (finely sliced)
crushed garlic
4 teaspoons (extra if you want more garlic flavor)
ground coriander
2 teaspoons (none)
garam masala
2 teaspoons (add more for a spicier dish)
ground turmeric
2 teaspoons (none)
cooked chickpeas
3 cups (roughly 29.5 ounces in total, or 2 (420 g) cans, rinsed well and drained)
diced tomatoes
2 (400 g) cans (roughly 28 ounces in total)
potatoes
3 large (peeled and cut into cubes)
salt
1/4 teaspoon (add more to taste if desired)
black pepper
1/4 teaspoon (freshly ground)
water
1/2 cup (none)
fresh cilantro (coriander) for garnish
as needed (a sprig or chopped)
Instructions
1
In your pressure cooker, heat the olive oil over high heat.
2
Add the cumin seeds and cook them for approximately 30 seconds, or until they start to crackle, releasing their rich aroma.
3
Stir in the finely sliced onion and sauté for about 5 minutes, until the onions are golden and soft.
4
Lower the heat slightly and mix in the crushed garlic, ground coriander, garam masala, and ground turmeric, stirring well to combine, and let the spices toast for an additional minute.
5
Add the cooked chickpeas, diced tomatoes (with juices), cubed potatoes, salt, black pepper, and water into the pot. Stir everything together, ensuring that the ingredients are well mixed.
6
Close and securely lock the lid of the pressure cooker. Bring it to high pressure over high heat, then reduce the heat to maintain pressure, cooking for a total of 15 minutes.
7
Once cooking time is complete, carefully release the pressure according to the manufacturer's directions.
8
Serve hot, garnished with fresh cilantro or parsley, alongside basmati rice, naan, or pappadums.
Nutrition Information
66.7g
Carbs
13.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chickpea and Potato Curry?
It is a fragrant, wholesome vegan dish featuring tender chickpeas, nutritious potatoes, and a blend of warm spices like cumin, coriander, and garam masala.
Who inspired this recipe?
This recipe was inspired by Suzanne Gibbs' book 'The Pressure Cooker'.
Is this recipe suitable for vegans?
Yes, this Chickpea and Potato Curry is a completely vegan dish.
Is the curry gluten-free?
Yes, the curry itself is naturally gluten-free.
What is the spice level of this curry?
The curry is mildly spiced, making it suitable for kids and those who prefer less heat.
How can I make the curry spicier?
You can easily customize the heat level by adding more garam masala or other spices to suit your taste.
What appliance is required for this recipe?
This recipe is designed to be prepared in a pressure cooker.
How long does the curry cook under pressure?
The curry should be cooked at high pressure for 15 minutes.
How many calories are in a serving?
There are approximately 400 calories per serving.
What is the fiber content of this dish?
This recipe provides 13.3g of fiber per serving.
How many grams of carbohydrates are in a serving?
There are 66.7g of carbohydrates per serving.
How many ingredients are needed for this recipe?
The recipe calls for 14 ingredients in total.
What type of oil is recommended?
The recipe suggests using olive oil.
How should the onion be prepared?
The onion should be large and finely sliced.
How many chickpeas are required?
You will need 3 cups of cooked chickpeas, which is roughly 2 (420 g) cans.
Do I need to peel the potatoes?
Yes, the recipe specifies using 3 large potatoes that are peeled and cut into cubes.
What kind of tomatoes are used?
The recipe uses 2 (400 g) cans of diced tomatoes with their juices.
How much water is added to the pot?
The recipe requires 1/2 cup of water.
What is the first step in the cooking process?
Heat olive oil in the pressure cooker over high heat and add cumin seeds until they crackle.
How long should the onions be sautéed?
Sauté the onions for about 5 minutes until they are golden and soft.
When should the ground spices be added?
Add the ground coriander, garam masala, and turmeric after the onions are sautéed, and toast them for one minute.
How much garlic is used?
The recipe calls for 4 teaspoons of crushed garlic, but you can add extra if you prefer more garlic flavor.
What herbs are used for garnishing?
Fresh cilantro (coriander) or parsley is recommended for garnishing.
What are the best side dishes to serve with this curry?
It is best served with crispy pappadums, fluffy basmati rice, or soft naan.
Can I use dry chickpeas?
This recipe uses pre-cooked or canned chickpeas to ensure quick preparation on busy weeknights.
Is this a good recipe for kids?
Yes, because it is mildly spiced and hearty, it is considered family-friendly.
What should I do after the 15-minute cooking time?
Carefully release the pressure according to the manufacturer's directions.
How much salt and pepper should I add?
The recipe calls for 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or more to taste.
What tags are associated with this recipe?
Tags include chickpea curry, vegan, gluten-free, pressure cooker, curry, easy recipe, healthy, plant-based, comfort food, and family-friendly.
Can meat-lovers enjoy this dish?
Yes, the hearty ingredients and rich spice blend make it satisfying even for meat-lovers.