Prepare this delicious curry in your pressure cooker for a quick and healthy meal that’s bursting with flavour.
Ingredients
- 3 Medium zucchinis (chopped into cubes)
- 90 grams Dried chickpeas
- 1 teaspoon Ground turmeric
- 750 ml waters
- 2 tablespoon vegetable oils
- 3 teaspoon Chilli flakes
- 1 teaspoon Cumin seeds
- 1 tablespoon Minced ginger
- 1 teaspoon Minced garlic
- salt (to taste)
- 1 teaspoon white sugar
Instructions
- Place the zucchini, chickpeas, water, and turmeric in your pressure cooker. Seal the cooker, then cook on high pressure for around 20 minutes. Reduce the heat and simmer for a further 3 minutes. Remove from heat and let the pressure release.
- Heat the vegetable oil in a large saucepan. Fry the cumin seeds and chilli flakes until the seeds start to spit, then add the garlic and ginger and cook for 1 more minute. Add the zucchini and chickpeas along with the sugar and salt to the saucepan. Bring the contents to a boil, reduce the heat, and cook for 5 more minutes before serving with a crispy green salad.