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Author Notes: This recipe for curried beef and chickpeas brings me back to my childhood and my mom's Sunday supers. In the pressure cooker it just takes half the time!
If you don't have a pressure cooker, this recipe is incredibly easy to adapt back to a normal stove mode. Just add about a 1.5 cups of water and simmer on medium low for 1-1.5 hours, until meat is tender. Stirring from time to time to make sure food doesn't stick. —Flirty Foodie
- 1/2 pound stewing beef, cut into 1 inch cubes
- 1 1/2 cups cooked chickpeas
- 1 cup coconut milk
- 1 inch knob of ginger, grated
- 1 clove of garlic, cut in half
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
- salt to taste
- Heat oil in pressure cooker over medium high heat. Once hot add meat, curry powder, and ginger, turning occasionally until brown on all sides, about 5 minutes.
- Add coconut milk, chickpeas, salt (and water to cover if making on normal pot). Mix well, ensuring to get any bits that may have stuck while meat was cooking.
- Add lid to pressure cooker. Cook until the pot comes to pressure, then reduce to low and cook for 20-25 more minutes. When time's up turn off stove, reduce pressure and open lid. Check for salt. Serve warm with rice, naan or paratha.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas