Why recepie famous for?
The vegetables and legumes in this dish are bathed in a curry-flavored broth.
Ingredients
3 cups water
3/4 cup dried chickpeas, sorted for stones and shriveled peas, rinsed, and drained
2 teaspoons canola or corn oil
1 medium red bell pepper (chopped)
2 tablespoons minced, peeled gingerroot
3 medium garlic cloves (minced)
1 medium onion (chopped)
1 1/2 cups fat-free, low-sodium vegetable broth
1 medium head of cauliflower, cut into bite-size florets
2 tablespoons curry powder
1/4 teaspoon salt
2 tablespoons minced, fresh cilantro (optional)
Directions
Instructions
Tip: Click on step to mark as complete.In the pressure cooker, stir together the water and chickpeas. Secure the lid. Cook on high pressure for 45 minutes. Release the pressure naturally for 15 minutes, then quickly release the remaining pressure. Drain the chickpeas in a colander.
Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Add the bell pepper. Cook for 3 minutes, or until tender. Stir in the gingerroot and garlic. Cook for 30 seconds, stirring frequently. Turn off the pressure cooker.
Stir in the broth, cauliflower, curry powder, and salt. Stir in the chickpeas. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure.
Serve sprinkled with the cilantro.
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