Chickpea Curry With Brown Rice Pressure Cooker One Pot Meal Recipes

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• Fry the onion and garlic in a little oil for 3 minutes.
• Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
• Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
• Stir in the broccoli and cook for a further 4 minutes.
• Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
• Serve with natural yogurt and some chopped coriander.
• Enjoy!

CHICKPEA CURRY WITH BROWN RICE - PRESSURE COOKER ONE POT MEAL

Steps:

• In a 4-cup capacity heat proof container add the rice and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside.
• In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes).
• Add the chana masala powder, garlic, and ginger and saute' for about 30 more seconds until the garlic begins to cook.
• Pour in the water, chickpeas and tomato concentrate into the pressure cooker and mix well.
• Lower the steamer basket (or trivet) into the chickpea curry and on top of that, add the uncovered heat-proof container into the pressure cooker onto the steamer basket.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 20 minutes at high pressure. Stove top pressure cookers: Lock the lid, and cook for 18 minutes at high pressure.
• When time is up, open the pressure cooker with the Natural pressure release. Electric pressure cookers: Disengage the "keep warm" mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
• Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt in the curry in the base of the cooker, and spoon it out and serve with a sprinkling of raw red onion slices and an optional dollop of low-fat yogurt.

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

Steps:

• Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
• Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
• Reduce the heat and stir in the garlic and other spices.
• Add all remaining ingredients (except garnish).
• Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
• Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
• NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.