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Pressure Cooker Vegetable and Coconut Curry

Pressure Cooker Vegetable and Coconut Curry is a modern Fusion recipe for a classic mixed vegetable curry in a tomato and coconut milk base that's adapted to be cooked in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pressure Cooker Vegetable and Coconut Curry.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

2

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesVegetable RecipesFusion RecipesFusion Recipes



Ingredients:

2 tbsp vegetable oil
2 onions, sliced
1 garlic clove, crushed
3cm length of ginger, grated
1 tsp Garam Masala
1 tsp ground coriander seeds
2 tbsp curry paste
1 tsp ground turmeric
300g sweet potatoes, peeled and cut into chunks
2 carrots, julienned
300ml coconut milk
75ml water
1/2 cauliflower, separated into florets (or substitute broccoli)
2 courgettes, sliced thickly
225g tomatoes, blanched, peeled and chopped
salt and freshly-ground black pepper, to taste

Method:

Heat the oil in the base of your pressure cooker. Add the onions and fry for about 8 minutes, or until soft and golden brown. Add the garlic, ginger, garam masala, coriander, curry paste and turmeric and cook for 1 minute, stirring constantly.

Now add the sweet potatoes, carrots, coconut milk and water. Close and secure the lid then place the pressure cooker over high heat and bring to pressure. Cook for 2 1/2 minutes then take off the heat and place under cold, running, water to release the pressure quickly. Open the lid, add the cauliflower (or broccoli), courgettes, tomatoes and season to taste.

Secure the lid back on the pressure cooker then place back on the heat and bring to pressure again. Cook for 2 1/2 minutes more then take off the heat and place under cold, running, water to release the pressure quickly. Turn into a dish and serve accompanied by rice.