This is my second attempt at using a pressure cooker. My first, with the popular Fabor stove top cooker, was a total failure. So it got returned to Macy’s along with a pot full of burnt rice. That sucker just didn’t want to come to pressure on my electric stove.
So for Christmas I asked Santa for an electric pressure cooker, and he delivered. I must have been good this year, well, aside from the burnt rice. I figured this one was idiot proof, and so far, so good.
One of my goals for the day, besides a 7 mile run AND relaxing, was to make something in my new pressure cooker. I foresee making that my goal more often. No, not the 7 mile run, but the relaxing and pressure cooking!
Thai Chickpea & Sweet Potato Curry
Adapted from Lorna Sass’ Thai Chickpea recipe in Great Vegetarian Cooking Under Pressure
(Source – Since my picture isn’t quite that artful)
1 1/2 cups dried chick-peas, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked (see notes)
3 cups coconut milk (see notes)
1 teaspoon of minced garlic
1 pound sweet potatoes, peel and cut into 1-inch chunks
1 1/2 cups chopped tomatoes
2 teaspoons Thai red curry paste, like Thai Kitchen’s brand (see notes)
1/4 cup minced fresh basil
- To speed-soak your chickpeas, use 3 cups of water for the first cup of beans, and 2 cups water for each cup of beans after. For chickpeas, and other larger beans, cook for 2 to 3 minutes under high pressure. Turn off the heat and allow the pressure to come down naturally for 15 minutes.
- You can make your own coconut milk. Start with 3 cups boiling water and 1 1/4 cups dried, shredded coconut. Place in a blender and let sit for 3 minutes. Blend for 1 minute, and let sit an additional 5 minutes. Blend 30 more seconds and then strain through fine-meshed strainer while pressing out all the water. Discard coconut. OR you can use canned coconut milk.
- I used 2 tsp red curry paste and the spice was mild, per my husband’s liking. If you like it quite spicy, use 3-4 tsp curry paste.
Drain and rinse the chickpeas. In your pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry paste, and fresh basil.
Lock the lid in place and over high heat, bring to high pressure for 18 minutes. Allow the pressure to come down naturally or use the quick-release method.
Remove the lid, tilting away from your face to allow for excess steam to escape. If the chickpeas are not tender, either return to high pressure for a few more minutes or simmer until the chickpeas are done.
Enjoy with brown rice (1 cup brown rice, 1 1/4 cup water, 22 minutes high pressure, quick release method).
Happy New Year!