Chickpea Curry (Vegan – Pressure Cooker)

Chickpea curry is a popular vegan dish in many Indian households and is often enjoyed with rice or naan bread.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Chickpea Curry (Vegan – Pressure Cooker)

Cooking Method: Pressure Cooking, Sauteeing Cuisine: Asian, Indian Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 can Chickpeas
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 inch Ginger
• 1 canned Tomatoes
• 1 can Coconut milk
• 1 cup Water
• 2 tablespoon Vegetable oil
• 2 tablespoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 sliced Lime
• 1 bunch Fresh cilantro

Instructions

1. Heat oil in a pressure cooker and add chopped onion, garlic, and ginger. Saute until onion turns golden brown.
2. Add curry powder, turmeric powder, cumin powder, coriander powder, and salt. Stir for a minute.
3. Add chopped tomatoes and cook until softened.
4. Add drained chickpeas, coconut milk, and water. Mix well.
5. Close the pressure cooker and cook for 15 minutes.
6. Release the pressure naturally and then open the cooker.
7. Garnish with fresh cilantro and serve with lime slices.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.