If you’re trying to add more plant-based recipes into your dinner rotation, you might not know exactly where to start. Luckily, there are plenty of ways to make vegetarian dinners anything but boring! With garlic, coriander, and garam masala, this chickpea curry recipe is bursting with flavor and can stand up to any meat-based dish.
This spice-filled recipe comes from renowned chef Emeril Lagasse and is designed to be used with the Emeril Pressure Air Fryer. But if you don’t have an air fryer, the chef has also shared a stovetop version of the curry recipe—all you need is a Dutch oven.
Here’s Chef Emeril Lagasse’s Chickpea & Potato Curry Recipe, reprinted with permission.
1/4 cup vegetable oil
1 medium yellow onion, chopped
2 Tbsp finely chopped fresh ginger
1 Tbsp minced garlic
2 Tbsp finely chopped jalapeño pepper
1 1/2 Tbsp curry powder
1 1/2 Tbsp garam masala or an additional 1 1/2 Tbsp curry powder
2 1/4 cups coconut milk
1 (28-ounce) can whole tomatoes, crushed, with juice
2 Tbsp sugar
1 1/2 tsp salt
1 medium Idaho potato, peeled and cut into 1-inch cubes
8 cups assorted vegetables, such as green beans, cauliflower florets, carrots, red and yellow bell peppers, zucchini, and eggplant, cut into bite-size pieces
1 (15-ounce) can chickpeas, drained and rinsed
Cooked basmati rice, for serving, prepared according to package intructions
How to Make It
- Heat the oil in a heavy Dutch oven or large heavy saucepan over high heat. Add the onion and cook until soft, about 4 minutes.
- Add the ginger, garlic, jalapeño, curry powder, and garam masala and cook for 2 minutes, stirring, until fragrant.
- Add the coconut milk, tomatoes, sugar, and salt, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
- Add the potatoes and cook for 15 to 20 minutes, until the potatoes are just fork-tender.
- Add the remaining vegetables and chickpeas. Stir well to combine, cover, and reduce the heat to medium-low. Cook, stirring only occasionally, until the vegetables are tender but not falling apart, 40 minutes to 1 hour.
- Serve with hot cooked rice, preferably basmati if available.
And if you have the Emeril Pressure Air Fryer, here’s how to make the air fryer version of the dish.
1 Tbsp canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 tsp minced fresh gingerroot
2 tsp ground coriander
1 tsp garam masala
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground tumeric
2 cans (15 oz. each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 oz.) crushed tomatoes
1 large baking potato, peeled and cut into 3/4 inch cubes
1 Tbsp lime juice
Chopped fresh cilantro
Hot cooked rice
Sliced red onion and lime wedges, optional
How to Make It
- Press sauté function; select vegetables setting. Press timer; set to 15 minutes. Start. Heat oil in inner pot. Add onion; cook and stir until crisp-tender, about 3 minutes. Add garlic, ginger, and dry seasonings; cook and stir 1 minute.
- Add stock to inner pot. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato. Lock pressure lid. Press pressure function; select custom setting. Press timer; set to 3 minutes. Start.
- Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
- Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
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