Guest guest Posted April 12, 2010 Report Share Posted April 12, 2010 Hi Everyone, For those of you who love chickpeas and potatoes- I made this in my pressure cooker in 6 minutes (this does not include prep time or cooling time) and it was delicious. It was adapted from a recipe by Lorna Sass in Great Vegetarian Cooking Under Pressure. I didn't measure everything exactly but this is roughly the recipe oil for frying 1 tablespoon curry powder, 1 tablespoon garlic (or less depending on taste and I think you could add onion if you wanted) 1 can of chickpeas 1 can of tinned tomatoes 1 cup coconut milk about 1/2 cup water 1 teaspoon powdered vegetable stock 1/4 cup fresh coriander/cilantro (didn't have that so I used what I had in a tube) 3 medium potatoes peeled and cut into quarters (or whatever size you prefer) I fried the curry powder in the oil for a few minutes, then added the garlic for a few more minutes and then just added everything else. If you were doing this in a normal pot I would just cook it until the potatoes are tender. My non-vegetarian children loved it and said it tasted like Thai green curry. Virginia West Aussie Quote Link to comment Share on other sites More sharing options...
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