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Prepare this delicious curry in your pressure cooker for a quick and healthy meal that’s bursting with flavour.

Zucchini and chickpea curry

  • For: 6 Servings



  1. 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.
  2. 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.