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
Cuisine: Asian, Indian
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

Prep:25minCook:5min

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

Updated at: Thu, 21 Nov 2024 12:25:41 GMT