Chickpea curry with coconut milk
A creamy and fragrant vegan curry, ready in 12 minutes under pressure. The coconut milk softens the spices while the chickpeas absorb all the aromas of the cumin, curry and ginger. A complete dish, rich in plant-based proteins, without any meat or dairy products — ideal for all diets. The Cookeo's pressure cooking concentrates the flavors as if the dish had been simmered for an hour.
Preparation
- 1
Slice the onion finely. Crush and chop the garlic. Grate the fresh ginger.
💡 Prepare all the aromatics before turning on the Cookeo — the Browning phase goes quickly and you need to have everything on hand.
- 2
Browning mode: pour in the oil, add the chopped onion. Brown for 3 minutes, stirring regularly, until lightly browned.
⏱ 3 min💡 A well-browned (not burnt) onion develops natural sugars that give depth to the entire sauce.
- 3
Add the chopped garlic and grated ginger. Saute for 1 minute, then add the curry, turmeric and garam masala. Mix vigorously for 30 seconds to roast the spices.
⏱ 2 min💡 Roasting the spices dry (or with very little oil) for 30 seconds releases their essential oils and multiplies their aroma. This is the most important step for a tasty curry.
- 4
Add the drained chickpeas, crushed tomatoes and coconut milk. Salt, mix. Close the lid.
💡 Make sure the chickpeas are well submerged in the liquid for even cooking under pressure.
- 5
Pressure cooking mode: 12 minutes.
⏱ 12 min💡 Quick release of pressure. The sauce will appear liquid when opened — it will thicken in 2 minutes with Simmer Mode if necessary.
- 6
Taste and adjust salt. If the sauce is too liquid, activate the Simmer Mode for 3 minutes uncovered to reduce it. Serve over basmati rice, sprinkled with fresh coriander.
⏱ 3 min💡 A drizzle of lemon juice to finish enhances all the aromas. You can also add a handful of fresh spinach at this step — they will wilt in 2 minutes.
