Pressure-Cooker Chickpea and Potato Curry Recipe: How to Make It

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 2-1/2 cups vegetable stock
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 1 can (15 ounces) crushed tomatoes
• 1 large baking potato, peeled and cut into 3/4-inch cubes
• 1 tablespoon lime juice
• Chopped fresh cilantro
• Hot cooked rice
• Optional: Sliced red onion and lime wedges