Dinner
Simple Potato & Chickpea Curry
Recipe by Nutritiously Naughty
Tip: Cooking Mode
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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!
Compatible with
Cooking mode
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- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 2 tbsp garlic infused oil
- 1/2 tbsp grated ginger
- 1 finely chopped red chilli
- 500g 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
- 100ml water
- 1 tsp garam masala
- 1-2 tbsp tamari
- 1-2 tbsp chopped fresh coriander
Utensils
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Step 1
Using the sear/sauté setting on your Foodi, set the temperature to medium/low
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Step 2
Add the cumin seeds and fennel seeds, stirring until they become fragrant
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Step 3
Add the oil and combine
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Step 4
Mix in the ginger, chilli and potatoes, stir-frying for 5 minutes on medium temperature
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Step 5
Add the red pepper, courgette and chives, stir-frying for another 3 minutes (add a little water if the pan is dry)
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Step 6
Drain the chopped tomatoes using a sieve so that you are left with just the chunks and minimal liquid
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Step 7
Add the tomatoes, chickpeas, turmeric, coriander, water and a large pinch of salt
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Step 8
Put the pressure cooking lid and option on, setting the temperature to high for 3 minutes with the vent closed
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Step 9
Once the 3 minutes have finished, leave the vent closed for a further 5 minutes to allow the temperature to drop naturally.
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Step 10
Now move the vent to open and allow the pin to drop before opening the Foodi
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Step 11
Stir in the garam masala, tamari and coriander before serving
