Lazy mode cooking is on! Made these 4 portions of healthy (and vegan) chickpea curry in 30 minutes using pressure cooker. Creamy, mildly spicy and tasty!
I have to admit it: the biggest challenge of cooking chickpea curry is to remember soaking the chickpeas in advance. To avoid disappointment, I usually set a reminder on my phone once I decided to make chickpea curry. Other than that, cooking curry in a pressure cooker is so convenient — all in one pot.
A Small Cooking Note
Considering frozen spinach will release a lot of water, I only added about 60ml of water. If you use starchy vegetables such as potatoes, the curry base will be thicker because of the high starch content. It’s also possible to add no extra water, and the finished product will be more concentrated. It depends on personal taste to adjust.
Recipe adapted from veganricha chickpea coconut curry.
Pressure Cooker Chickpea Curry Recipe
Once you got the chickpeas soaked, then you’re almost there, since the rest is cooked in one pot without much attention is required.
Ingredients
Serves 4
- 200 g dried chickpeas, soaked overnight
- 4 blocks frozen spinach
- ½ onion, diced
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- Ground spices
- 1 tsp cumin powder
- 1 tsp turmeric powder
- ½ tsp red paprika powder
- ¼ tsp cinnamon powder
- 1 tin (400 g) full-fat coconut milk
- 60 ml water
- 1 tsp salt
- black pepper
- lemon juice
How to Make
- Heat some oil in a pressure cooker, sauté the onions, ginger and garlic with a pinch of salt. When the onions turn translucent, add all the ground spices to release their aroma. Add a little water if it’s too dry.
- Pour in the soaked chickpeas, together with the coconut milk, frozen spinach, salt and water. Stir well.
- Put on the lid, cook under high pressure for 10 minutes. Release pressure naturally.
- Mash some chickpeas if you want to thicken it. Freshly squeeze in lemon juice and crack in some black pepper before serving.
