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Chickpea and potato curry

Delicious, easy and quick to make
Servings: 4


  • 1 can chickpeas drained
  • 2 potatoes chopped
  • 200 ml cream
  • 0,5 onion chopped
  • 1 tbsp coconut oil
  • 1 tsp crushed garlic
  • curry powder


  • Put your pressure cooker on saute mode and let the coconut oil melt.
  • Add the onion and garlic and cook until the onion is soft and translucent.
  • Add the curry powder and let it cook for 30 seconds to release the flavour.
  • Add the drained chickpeas and chopped potatoes (I used one sweet potato and one normal potato as that's what I had on hand) and mix until they are coated in the curry mixture.
  • Add the cream and stir to combine.
  • Put the lid on your pressure cooker and set it to cook for 15 minutes on high.
  • Once it's done, let it sit for 10 minutes before releasing the pressure.