A cosy, aromatic curry that builds slow, deep flavour in the pressure cooker. Tender potatoes, chickpeas, mushrooms, and capsicum melt into a rich tomato base infused with garam masala, cumin, coriander, turmeric, paprika, ginger, and garlic. Cashews create a naturally creamy finish, while peas, corn, and a squeeze of lemon brighten the dish. It’s hearty, vibrant, and deeply comforting — the kind of plant‑based meal that feels indulgent yet restorative.

Health Benefits

A breakdown of the nourishing elements in this dish:

• Chickpeas — High in fibre and plant protein, supporting gut health, blood sugar stability, and long‑lasting satiety.
• Potatoes — Rich in potassium for heart health and muscle function, plus resistant starch to feed beneficial gut bacteria.
• Tomatoes & Tomato Paste — Packed with lycopene, a powerful antioxidant linked to reduced inflammation and improved cardiovascular health.
• Mushrooms — Provide beta‑glucans and immune‑supportive compounds that help strengthen natural defences.
• Capsicum & Peas/Corn — Add vitamin C, carotenoids, and phytonutrients that support skin health and immunity.
• Cashews — Offer healthy fats that enhance nutrient absorption and contribute to a creamy texture without dairy.
• Spices (turmeric, cumin, coriander, paprika, garam masala) — Support digestion, circulation, and metabolic balance; turmeric adds curcumin, known for its anti‑inflammatory properties.
• Ginger & Garlic — Natural anti‑inflammatory and antimicrobial ingredients that support immune function and digestive comfort.
• Lemon Juice — Adds vitamin C and enhances iron absorption from the chickpeas and vegetables.

This dish delivers a balanced combination of fibre, antioxidants, plant protein, and warming spices — a deeply nourishing bowl that supports overall wellbeing while still feeling like comfort food.

Pressure Cooker Potato & Chickpea Tikka Masala

Catherine Barclay

A gently spiced, ultra-comforting curry that leans into richness, warmth, and a slow-building depth of flavour. Soft vegetables and hearty legumes meld into a creamy, tomato‑based sauce, lifted with brightness at the end and finished with a subtle pop of sweetness. It’s the kind of pressure‑cooker dish that feels both vibrant and grounding – a cosy, plant‑based bowl that’s perfect for weeknights and even better the next day.

Print Recipe

Servings 6 servings

Equipment

• 1 Pressure cooker

Ingredients

  

1x2x3x

• 1 tbsp garam masala
• 1 tbsp parika
• 2 tsp ground cumin
• 1 tsp coriander (cilantro)
• 1 tsp ground turmeric
• ¼ tsp cayenne pepper or black pepper
• 1 brown onion diced
• 3 cloves garlic minced
• 1 tbsp ginger grated
• 1 cup button mushroom sliced
• 3 cups potatoes diced
• 3 tbsp tomato paste
• 1 can chickpeas drained and rinsed
• 2 cans crushed tomato
• 1 cup frozen pea and corn mix
• 1 red capsicium (bell pepper)
• ¼ cup cashews
• 1 tbsp lemon juice

Instructions

 

• Combine all spices into a bowl and set aside.
• Set the pressure cooker to sauté, add a little water/stock then sauté onion until translucent.
• Add in the ginger and garlic, cook for a futher one minute.
• Now add in the remaining ingredients except the cashews and lemon, combine.
• Attach the lid then manually set cooker on high for 25 minutes.
• While all is cooking soak the cashews for 20 mins in hot water. Drain and then place the cashews into a high speed blender with 3/4 cup of water. Blend until smoother and creamy.
• Once the pressure cooker is finished and the air is released, stir in the cashew cream and lemon.
• Serve on brown rice with your choice of dark greens. (photo is steamed silverbeet with a squeeze of lemon).

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