Simple Potato & Chickpea Curry
This curry recipe is a perfect mid-week dinner or side dish, using the pressure cooker option makes it so much easier to cook a last minute meal and guarantees the potatoes are perfectly cooked. This is one of my new favourite meat-free dinner recipes!
Ingredients
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 2 tbsp garlic infused oil
- 1/2 tbsp grated ginger
- 1 finely chopped red chilli
- 17.5oz baby potatoes, cut into bitesize pieces
- 1 red pepper, in 1 inch pieces
- 1 medium courgette, cut into half moons
- 1 tbsp chopped fresh chives
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin tin chopped tomatoes
- 3.5fl. oz water
- 1 tsp garam masala
- 1-2 tbsp tamari
- 1-2 tbsp chopped fresh coriander
Instructions
Step 1
Using the sear/sauté setting on your Foodi, set the temperature to medium/low
Step 2
Add the cumin seeds and fennel seeds, stirring until they become fragrant
Step 3
Add the oil and combine
Step 4
Mix in the ginger, chilli and potatoes, stir-frying for 5 minutes on medium temperature
Step 5
Add the red pepper, courgette and chives, stir-frying for another 3 minutes (add a little water if the pan is dry)
Step 6
Drain the chopped tomatoes using a sieve so that you are left with just the chunks and minimal liquid
Step 7
Add the tomatoes, chickpeas, turmeric, coriander, water and a large pinch of salt
Step 8
Put the pressure cooking lid and option on, setting the temperature to high for 3 minutes with the vent closed
Step 9
Once the 3 minutes have finished, leave the vent closed for a further 5 minutes to allow the temperature to drop naturally.
Step 10
Now move the vent to open and allow the pin to drop before opening the Foodi
Step 11
Stir in the garam masala, tamari and coriander before serving