Super Quick Spinach Chickpea Curry

Delicious Spinach Chickpea Curry In A Jiffy!

Garbanzo Spinach Curry2

I know, “in a hurry” would have been much catchier but since there is a chain called “Hurry Curry”, I didn’t want to infringe on any copyrights and whatnot. I’m sure all major corporations are watching my blog like a hawk, just waiting for me to slip up.

This one is so simple that it barely counts as a recipe, which is why I am posting it on my Wednesday miscellany day rather than my weekend recipe day.

Garbanzo Spinach Curry Ingredients

Cue harp arpeggio:

Here’s the story, I remember it as if it were yesterday (when in fact it was four days ago).

After enjoying my Butter Chicken Recipe on Saturday, I had almost enough left for dinner on Sunday. Almost. How could I augment the leftovers to make an entire meal? I wanted something in the same family as butter chicken and something quick and easy. You see, Sunday is my pub day, and I don’t want to cook anything too complicated after a rough day at the pub.

So I decided to make a curry that actually had some sort of vegetable in it, since the chicken dish did not (except for onions and garlic). So I bought some frozen spinach, a can of chickpeas, a jar of curry sauce and an onion (you need to have something fresh).

Onion Sliced

Besides slicing and sautéing the onion, everything else is just plopped into the pot. This would also be a good crazy-quick dinner for two on its own with some rice. I think the entire thing took around 20-25 minutes.

I also made it in the Instant Pot, making it even easier.

Garbanzo Spinach In Pot

All you need to do is heat some oil on the HIGH sauté setting, and sauté the onion until it it is translucent.

Dump in a jar (15 ounce) of Madras Curry sauce, a large can (29 ounce) of chickpeas and half a 16-ounce bag of frozen spinach (or an 8-ounce package if you can find it).

Turn off the sauté mode, lock on the lid and using the manual setting, set to reach high pressure (which is the default) and 4 minutes time.

Garbanzo Spinach Curry1

When time is up, do a quick release, give it a stir and serve! It is excellent with a dollop of sour cream.

Super Quick Spinach Chickpea Curry
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Recipe type: Entree
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
An extremely simple curry that can be a side dish or an easy weeknight entree
Ingredients
  • 1-2 tablespoons cooking oil (I used coconut oil)
  • 1 sweet onion, thinly sliced (I used the mandoline)
  • 1 jar (15 ounce) madras curry sauce
  • 1 can (29 ounce) chickpeas
  • ½ of a 16 ounce bag frozen spinach (or 1 8 ounce package, if available)
Instructions
  1. In electric pressure cooker, heat oil on high sauté mode
  2. Sauté the onion until translucent
  3. Add the curry sauce, chickpeas and frozen spinach
  4. Turn off sauté mode and lock top on pressure cooker
  5. Using the manual setting, set for high pressure and set time for 4 minutes
  6. When time is up, do a quick release
  7. Serve with a dollop of sour cream (optional)

 

 

Pressure Cooker Butter Chicken

The Indian Restaurant Classic Made Simple

Butter Chicken Plate1

Butter chicken, also known as Murgh Makhani is a North Indian dish that can be found in most Indian restaurants, and I have even seen frozen versions in my local market. But why buy mediocre frozen versions when you can make it fresh?

My goal with this recipe was to strip it to the basics to make a fast and easy version that is perfect for a weeknight meal.

The chicken is traditionally cooked in a clay tandoor oven, but wouldn’t you know it, mine was in the shop. So, I just browned the chicken in the pressure cooker pan.

Butter Chicken Ingredients

Some may scoff at the fact that I eliminated the yogurt marinade, but that can add anywhere from another couple hours to an entire day. So if you are one of the scoffers, I will allow you a minute or so to finish your scoffing.

Onions

Ok, we are back. As you may have noticed, this is not a super authentic recipe, but it is super tasty.

As I have mentioned, boneless, skinless chicken is not really my favorite but it works well for this recipe (and it was cheap at the store). I brown it with the breasts intact to make things easier, then cut it into 2-inch chunks before adding into the sauce.

Chicken Browning

Let’s start by heating a little coconut oil and butter on medium-high heat in the pressure cooker pan. Mixing the coconut oil and butter helps keep the butter from burning.

Add the chicken breasts to the pan and brown them until they are a nice golden color, then remove them to a plate.

Lower the heat to medium and add in the rest of the butter.

Veggie Sauté

When the butter has melted, add some diced onions, along with some finely chopped ginger and Serrano chiles. If you have read many of my recipes you have probably noticed that Serrano chiles are my favorite chile to cook with. I have no idea if they are readily available everywhere, but we have them up the ying-yang here in SoCal. If your local ying-yang is not full of Serrano chiles, jalapeños will work fine. Sauté the onions, chiles and ginger until they start to soften (about 3-5 minutes).

Add in the garlic and continue to sauté for another minute or so.

Dump in some garam masala, cumin, fenugreek, turmeric, coriander and cayenne and sauté for 30 seconds or so. I usually put all the spices together in a small bowl so I can just add them in one swell foop, which makes things a lot easier.

Chicken In Sauce

Add a can of diced fire-roasted tomatoes, a tablespoon of tomato paste, a tablespoon of brown sugar, one cup of coconut milk and some salt.

Stir everything together.

Now cut the chicken into 2-inch chunks and add into the sauce mixture.

Lock the top on the cooker and turn heat to high to reach high pressure.

When high pressure is reached, adjust heat to maintain high pressure and set time for 7 minutes.

When time is up, remove from heat and let pressure come down on its own for about 7 minutes on its own, then do a quick release.

If sauce looks a little thin, place over medium high heat for 5-7 minutes to thicken, stirring often.

Chicken Finished

Serve with rice, naan, or any other flatbread. You can top with a little yogurt, which I had planned on doing but totally forgot until my dinner was totally digested. I did remember for the leftovers the next day, though.

Pressure Cooker Butter Chicken
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Recipe type: Entree
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
The Indian Restaurant favorite, made quicker and easier in the pressure cooker
Ingredients
  • 2 pounds boneless, skinless chicken breast
  • 1 tablespoon coconut oil
  • 4 tablespoons butter, divided
  • 2 medium sweet onions, diced
  • 3 serrano chiles, finely chopped
  • 1 thumb size piece of ginger, finely chopped
  • 5 cloves garlic, pressed
  • 1 tablespoon garam masala
  • 2 teaspoons cumin
  • 1 teaspoon fenugreek
  • 1 teaspoons turmeric
  • 1 teaspoon coriander
  • ½ teaspoon cayenne pepper
  • 1 can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 cup coconut milk
  • 1 teaspoon salt
  • Yogurt (optional, for serving)
Instructions
  1. Heat the coconut oil and 1 tablespoon of the butter on medium high heat in the pressure cooker
  2. Brown the chicken breasts on both sides and remove them to a plate
  3. Lower the heat to medium and add the rest of the butter
  4. Add the onions, ginger and chiles and sauté until they start to soften (about 3-5 minutes)
  5. Add in the garlic and continue to sauté for another minute
  6. Dump in the spices (garam masala, cumin, fenugreek, turmeric, coriander and cayenne) and sauté for 30 seconds or so
  7. Add the tomatoes, tomato paste, brown sugar, coconut milk and salt
  8. Stir everything together
  9. Cut the chicken into 2-inch chunks and add into the mixture
  10. Lock the top on the cooker turn heat to high to reach high pressure
  11. When high pressure is reached, adjust heat to maintain pressure and set time for 7 minutes
  12. When time is up, remove from heat and let pressure come down on its own for 7 minutes on its own, then do a quick release
  13. If sauce looks a little thin, place over medium high heat for 5-7 minutes to thicken, stirring often
  14. Serve with rice, naan, or any other flatbread

 

Ground Beef Curry

Is it Keema Curry? Is it Dry Curry? I Call It Ground Beef Curry.

Ground Beef Curry1

I’ll just call it Ground Beef Curry for now. I set out to duplicate the filling of an Aussie Curry Pie that I had recently, but once I started getting the recipe figured out I realized that without the pie element it is basically the same as Indian Keema Curry or Japanese Dry Curry, but it is still tasty nonetheless.

After spending the week trying to get everything just right, I started coming up with different ways to serve this, just to have a little variety. And this  made me discover just how versatile this ground beef curry can be.

Ground Beef Curry Sliders

I started out more traditionally with Curry and Rice. By the end of the week I was getting a little crazy. My Ground Beef Curry Poutine was my favorite, but the sliders I had tonight were great as well.

Ground Beef Curry Poutine

A little different from typical curries which can be quite “saucy”, this is almost like Indian Sloppy Joes. The possibilities are endless (ok, maybe not exactly endless, but it is quite versatile). If you have any ideas how to use it, let me know!

So, here’s how to make it:

Ground Beef Curry Ingredients

Heat a few tablespoons of coconut oil over medium-high heat in pressure cooker pot. Any oil will do (well, maybe not Quaker State), but I prefer coconut oil with this recipe.

Lightly brown a couple pounds of ground beef, breaking it up as it cooks.

Ground Beef

When the beef is browned, drain most of the fat, leaving enough to sauté the onion.

Scooch (you heard me, scooch) the beef to one side and add a diced onion.

Sauté the onion until it starts to soften, then add 4 or 5 cloves of garlic, run through a press,  and sauté for another minute or so.

Ground Beef with Onions

Stir together the meat, onion and garlic and add in the 1 tablespoon Curry Powder, a tablespoon of Garam Masala, 1 teaspoon of Cayenne (less if you don’t like it so “Zesty”) and 1/2 teaspoon Salt and 1/4 teaspoon black Pepper.

Let it cook for 30 seconds or so, stirring the spices into the beef mixture.

Ground Beef Curry Spices

At this point pour in a cup of tomato sauce and 1/2 cup water, along with the a teaspoon of beef base (I use Better Than Bouillon, but you can substitute 1/2 cup of beef stock for the water and BTB).

Ground Beef Curry Pre Cook

Add 1 tablespoon of Worcestershire Sauce, a tablespoon of soy sauce and a cup of frozen peas, then give it a stir. Peas should still be frozen, no need to thaw.

Drop 2 bay leaves on top, wave goodbye, and lock the cover on the pressure cooker.

Turn the heat to high and bring the pressure cookers to high pressure.

When high pressure is reached, adjust the heat to maintain high pressure and set your timer for 5 minutes.

When time is up, remove the pot from heat and do a quick release.

The curry should be fairly thick, not saucy (about the consistency of Sloppy Joes). If it seems too liquid, you can place it over medium high heat for a few minutes to reduce a bit.

Ground Beef Curry Cooked

Discard bay leaf and serve with rice, pita bread, naan or fries. I think my favorite way to serve this was my Poutine I made with it a couple days ago. For this, serve it over french fries with some cheese curds and sliced hard boiled egg on top. I had the Ground Beef Curry quite a few times this week, but I still have a hankerin’ (did I really say hankerin”?) for the Ground Beef Curry Poutine.

The printable recipe is right here:

Ground Beef Curry
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Recipe type: Entree
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
  • 3 tablespoons oil (I used coconut oil)
  • 2 pounds ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, put through a press
  • 1 tablespoon Madras Curry Powder
  • 1 tablespoon Garam Masala
  • 1 teaspoon cayenne
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup tomato sauce
  • ½ cup water
  • 1 teaspoon beef base (I use Better Than Bouillon, ½ cup beef stock can be used instead of the water and beef base)
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon soy sauce
  • 1 cup frozen peas
  • 2 bay leaves
Instructions
  1. Heat coconut oil over medium-high heat in pressure cooker pot
  2. Lightly brown the ground beef, breaking it up as it cooks
  3. When beef is browned, drain most of the fat, leaving enough to sauté the onion
  4. Move beef to one side and add the onion
  5. Sauté the onion until it starts to soften
  6. Add the garlic and sauté for another minute
  7. Stir together the meat, onion and garlic
  8. Add in the Curry Powder, Garam Masala, cayenne and salt and pepper
  9. Cook for 30 seconds or so, stirring the spices into the beef mixture
  10. Pour in the tomato sauce and water, along with the beef base
  11. Add the Worcestershire Sauce, soy sauce and frozen peas and give it a stir
  12. Drop 2 bay leaves on top and lock the cover on the pressure cooker
  13. Turn heat to high and bring to high pressure
  14. When high pressure is reached, adjust heat to maintain high pressure and set timer for 5 minutes
  15. When time is up, remove from heat and do a quick release
  16. It should be fairly thick, not saucy (about the consistency of Sloppy Joes). If it seems too liquid, you can place over medium high heat for a few minutes to reduce a bit.
  17. Discard bay leaf and serve with rice, pita bread, naan or fries.

 

Sneak Peek – Ground Beef Curry

Coming This Weekend – Quick And Easy Curry

Ground_Beef_Curry

This is one of my super quick weekday meals, a fragrant and tasty ground beef curry. I was going for the flavors of an Aussie Curry Beef Pie that I had at a local shop here in SoCal, but didn’t want to deal with the crust so I made it to serve on rice or fries instead.

As it turns out, what I had though of as curry pie filling is also very similar to Keema Curry, or Japanese Dry Curry. But whatever you call it, if you need a super quick weekday meal, stop by this weekend to get the recipe!

Pressure Cooker Currywurst

Pressure-Cooker-Currywurst-Final-Small

Having bought some good German bratwurst on the weekend, I decided that I wanted to do something else with it besides the usual sausage & sauerkraut (not that there’s anything wrong with that), but something in the pressure cooker of course!

Then I recalled that one time last year I got dinner from the Currywurst Truck (which as far as I can tell is no longer around). Currywurst (Wikipedia definition here) is one of the most popular snack foods in Germany, and is basically sliced sausage with a tomato-based curry sauce on top, and quite tasty. Like many things, there are many variations as far as sausage used and the sauce.

The usual accompaniment is French fries, but I served it with duck fat fried potatoes (to which I am currently addicted).

The sausage is first steamed, then grilled or fried. I did both steps in the pressure cooker, first steaming a couple hours before dinner and refrigerating, and then slicing, browning and cooking in the sauce just before serving.

It’s one of those things that wouldn’t be too difficult without a pressure cooker, but it saves a little time and I always have my pressure cooker on the stove and ready to go, so for me it is more convenient to use the pressure cooker.

Bratwurst-Sliced-Final-Small

If you can find good fresh German style sausage, that’s what works the best, but you can use your favorite sausage. I just wouldn’t use anything too spicy because it might conflict with the sauce. Also, if you can only find the precooked brats you can skip the steaming step.

It’s usually served with toothpicks for spearing the sausage, or a tiny wooden or plastic fork, but I served it with toothpicks just to be semi-authentic (because I had no tiny forks), but of course it can be eaten with a normal fork (I won’t tell!).

So, if you are looking for a different way to prepare sausage besides the usual sandwiches and sauerkraut, give it a try. Es schmeckt so gut!

Pressure Cooker Currywurst
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Recipe type: Entree
Cuisine: German
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
A pressure cooker version of the famous German street food.
Ingredients
  • 1 tablespoon vegetable oil or fat (I used duck fat because I had some)
  • 1-1/2 to 2 pounds fresh bratwurst
  • ½ cup white wine
  • 2 cups strained tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 tablespoon hot Hungarian paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt (or to taste)
Instructions
  1. Steam the sausage: add ½ to 1 cup water to the pressure cooker, insert the steamer basket and steam sausage for 7 minutes at high pressure. Release pressure naturally. Remove sausage to plate and drain water from pressure cooker pot. (The sausage can be steamed in advance, then refrigerated until ready to use.)
  2. Slice the sausage on a bias
  3. Heat oil in the pressure cooker pot over medium-high heat
  4. Saute the sausage on both sides until lightly browned
  5. Add the white wine and deglaze the pan, being sure to scrape up any brown bits that are stuck to the pan
  6. Add the strained tomatoes and stir
  7. Stir in the rest of the ingredients
  8. Turn heat to high and cover the pressure cooker
  9. When high pressure is reached, adjust heat to maintain high pressure and set timer for 5 minutes
  10. When time is up, let pressure come down naturally
  11. Put on plate and spoon more sauce over the sausage