Pressure-Cooker Chickpea And Potato Curry

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 2-1/2 cups vegetable stock
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 1 can (15 ounces) crushed tomatoes
• 1 large baking potato, peeled and cut into 3/4-inch cubes
• 1 tablespoon lime juice
• Chopped fresh cilantro
• Hot cooked rice
• Optional: Sliced red onion and lime wedges

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
3. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

canola oil, onion, garlic, fresh gingerroot, ground coriander, garam masala, chili powder, salt, ground cumin, ground turmeric, vegetable stock, chickpeas, tomatoes, baking potato, lime juice, fresh cilantro, rice, onion

Taken from www.tasteofhome.com/recipes/pressure-cooker-chickpea-and-potato-curry/ (may not work)