By Zara
Simple Potato & Chickpea Curry
10 steps
Prep:20minCook:35min
This curry recipe is a perfect mid-week dinner or side dish, using the pressure cooker option makes it so much easier to cook a last minute meal and guarantees the potatoes are perfectly cooked. This is one of my new favourite meat-free dinner recipes!
Updated at: Thu, 17 Aug 2023 12:03:27 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories310.9 kcal (16%)
Total Fat10.2 g (15%)
Carbs47.4 g (18%)
Sugars5.3 g (6%)
Protein10.5 g (21%)
Sodium544.6 mg (27%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tspcumin seeds
½ tspfennel seeds
2 Tbspgarlic infused oil
½ Tbspginger
grated
1red chilli
finely chopped
500gbaby potatoes
cut into bitesize pieces
1red pepper
in 1 inch pieces
1 tspground turmeric
1 tspground coriander
1 x 400gtin chickpeas
drained and rinsed
1 x 400gchopped tomatoes
tin, tin
100mlwater
1 tspgaram masala
1 Tbsptamari
1 Tbspfresh coriander
chopped
1bay leaf
1 tspcinnamon
1onion
4garlic cloves
Instructions
Step 1
Using the sear/sauté setting on your Foodi, set the temperature to medium/low add oil and a bay leaf
Step 2
Add the cumin seeds and fennel seeds, stirring until they become fragrant
Step 3
Mix in the onion, ginger, chilli, garlic and potatoes, stir-frying for 5 minutes on medium temperature
Step 4
Add the red pepper, stir-frying for another 3 minutes (add a little water if the pan is dry)
Step 5
Drain the chopped tomatoes using a sieve so that you are left with just the chunks and minimal liquid
Step 6
Add the tomatoes, chickpeas, turmeric, coriander, water and a large pinch of salt
Step 7
Put the pressure cooking lid and option on, setting the temperature to high for 3 minutes with the vent closed
Step 8
Once the 3 minutes have finished, leave the vent closed for a further 5 minutes to allow the temperature to drop naturally.
Step 9
Now move the vent to open and allow the pin to drop before opening the Foodi
Step 10
Stir in the garam masala, tamari and coriander before serving
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Notes
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One-dish
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