Name: Pressure Cooker Potato and Chickpea Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, diced; 2 large garlic cloves, minced; 2 tablespoons curry powder; 1 teaspoon all-spice; 1⁄2 teaspoon grated nutmeg; 1 teaspoon paprika; 2 teaspoons dried thyme; 1 teaspoon cumin powder; 1⁄2 teaspoon cayenne pepper; 1⁄2 teaspoon black pepper; 2 teaspoons salt; 2 cups potatoes, chopped into 1⁄2 inch pieces; 28 oz chickpeas, drained and rinsed; 14 oz canned diced tomatoes; 2 cups vegetable broth; 2 green onions, chopped; 2 tablespoons fresh parsley, finely chopped

Ingredients

Scale

3 tablespoons olive oil (affiliate)
1 large yellow onion, diced
2 large garlic cloves, minced
2 tablespoons curry powder
1 teaspoon all-spice
1⁄2 teaspoon grated nutmeg
1 teaspoon paprika
2 teaspoons dried thyme
1 teaspoon cumin (affiliate) powder
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon black pepper
2 teaspoons salt
2 cups potatoes, chopped into 1⁄2 inch pieces
28 oz chickpeas, drained and rinsed
14 oz canned diced tomatoes
2 cups vegetable broth
2 green onions, chopped
2 tablespoons fresh parsley, finely chopped

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Instructions

In pressure cooker on saute setting, saute onion, garlic, and all spices in olive oil.
Turn heat off and add potatoes, chickpeas, diced tomatoes, and veggie broth.
Lock lid and set to high pressure for 10 minutes
When time is up, let naturally release for 10 minutes and then do a quick release for any remaining pressure.
Stir green onions and fresh parsley into curry and serve hot over white or brown rice.

Prep Time: 5 mins
Cook Time: 25 mins