Vegetable Curry

PCC Pressure Cooker Recipe

A healthy way to warm your tummy during cold months!

We've done lots of curry recipes before - chicken, beef, lamb and chickpea, among others. This time, we're going to use various vegetables for a well-rounded health dish that's got just the right amount of spice to it. Check the recipe out and get cooking!

Prep Time: 20 minutes
Cook time: 10 minutes
Serves: 6

Ingredients:

3 potatoes
2 sweet potatoes
2 capsicums
1 red onion
400 g rinsed chickpeas
275 g green peas
70 g chopped toasted almonds
25 g chopped coriander
90 ml non-sweetened coconut milk
65 ml water
6 tbsps mild curry paste

Instructions:

Heat oil in the pressure cooker.
Sauté onions, seasoned with salt and pepper, for around 5 minutes.
Add the potatoes, sweet potatoes, capsicums, curry paste, coconut milk and water.
Close the lid and let it reach pressure.
Reduce heat to maintain pressure. Cook for another 2 minutes, or until all vegetables are tender.
Use the Quick Release Method: Do this by transferring the cooker to your sink and running it under cold water (lid on).
After pressure is released, open lid and add your peas and chickpeas.
Garnish with coriander and toasted almonds.
Serve.

Notes:

This dish goes well with basmati rice
Optional: If you want some meat in the curry, sauté chicken thighs (no skin), cut into chunks, and add with the vegetables
You can change the level of spice by using a hotter (or milder) curry paste variety

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