Chickpea Curry (Vegan -Pressure Cooker) Recipe - Low-cholesterol.Food.com

Name: Chickpea Curry (Vegan -Pressure Cooker) Recipe - Low-cholesterol.Food.com
Total time: 35 min
Ingredients: 8 teaspoons olive oil; 4 teaspoons cumin seeds; 1 large onion, finely sliced; 4 teaspoons crushed garlic (extra if you want more garlic flavour); 2 teaspoons ground coriander; 2 teaspoons garam masala (extra for a spicier dish); 2 teaspoons ground turmeric; 3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total); 2 (400 g) cans diced tomatoes (roughly 28 ounces in total); 3 large potatoes, peeled and cut into cubes; 1/4 teaspoon salt (add more to taste if desired); 1/4 teaspoon fresh ground black pepper; 1/2 cup water; fresh cilantro stem, as garnish (cilantro also known as coriander)

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A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's grea

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Ingredients

8 teaspoons olive oil
4 teaspoons cumin seeds
1 large onion, finely sliced
4 teaspoons crushed garlic (extra if you want more garlic flavour)
2 teaspoons ground coriander
2 teaspoons garam masala (extra for a spicier dish)
2 teaspoons ground turmeric
3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
3 large potatoes, peeled and cut into cubes
1/4 teaspoon salt (add more to taste if desired)
1/4 teaspoon fresh ground black pepper
1/2 cup water
fresh cilantro stem, as garnish (cilantro also known as coriander)