I had a school pot luck to go to tonight, and I didn't want to bring the 100th chili (ironically, there was nary a chili to be had! Everyone must have thought the same way... lol), so I threw together this yummy White Bean Curry in my pressure cooker. It took less than half an hour, from beginning to end, and it was absolutely delicious (if I do say so myself!).
I'm sure that you could use a crockpot or a regular stovetop method for this recipe as well. You'd just have to tweak it a little.
White Bean Curry (Pressure Cooker)
2 Tbsp olive oil
2 tsp cumin seeds
1 onion, finely sliced
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp garam masala
2 tsp ground turmeric
2 cans white beans, drained and rinsed (could also use any other sort of bean)
1 can diced tomatoes in juice
3 potatoes, peeled and diced
1/4 tsp salt
1/4 tsp pepper
Garnish: Cilantro or parsley (optional)
Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle. Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft. Reduce the heat and stir in the garlic and other spices. Add all remaining ingredients. Close and lock the lid, and cook on high pressure for 15 minutes.
Release pressure and serve with a sprig of coriander or a sprinkle of parsley.