Pressure Cooker Curried Squash is a modern Fusion recipe for a classic curry of butternut squash cooked in a pressure cooker in a vegetable stock and coconut milk base with red curry paste. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pressure Cooker Curried Squash.
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Ingredients:
1 1/2 tbsp vegetable oil
1 onion, chopped
1kg butternut squash, peeled and cut into 3cm chunks
120ml vegetable stock
60ml coconut milk
1 tsp red curry paste
2 tbsp fresh coriander leaves, shredded
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in the pressure cooker. Add the onion and cook over high heat for about 5 minutes, or until soft and golden brown.
Stir in the squash pieces and cook for 1 minute. Now add the stock, coconut milk and curry paste. Secure the pressure cooker's lid and bring to pressure. Cook for 6 minutes then release the pressure quickly by running cold water over the pressure cooker's lid.
Open the pressure cooker, add the coriander and season with salt and black pepper, to taste. Serve hot, accompanied by rice.
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