pressure cooker

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coconut yellow curry (vegan)

Published November 25, 2016 by lisaolisa

Adapted from a recipe by Meredith Laurence.

You can increase the vegetables considerably and still have enough broth for ladling. Increase the seasonings accordingly. The original recipe called for just the cream from the coconut milk, but I use the whole can — it’s easier and doesn’t greatly affect the dish’s consistency. It just gives you more broth for the rice. I also increase the spinach from 2 cups to 2 pounds, because the broth picks up enough sweetness to perfectly balance any bitterness from the spinach, and the leaves come out tender but not slimy. Don’t sweat precise measurements of the vegetables, or if you are out of potatoes, cauliflower, or broccoli. I rarely have broccoli on hand. Whatever ratio everything ends up being in will be fine and just impart a slightly different taste. It’s no big whoop.

Ingredients

* 2 tablespoons olive oil
* 1 onion, chopped into large chunks
* 1 yellow bell pepper, chopped into large chunks (or red, or orange — just not green)
* 2 carrots, sliced
* 4 dried red chili pods, whole (the recipe called for fresh, so use a few of those instead if you happen to have them)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks (or yellow — any waxy potato)
* 1 cup cauliflower florets, plus stems
* 1 cup broccoli florets
* salt and freshly ground black pepper
* 1 14-ounce can coconut milk
* 2 pounds fresh spinach leaves

Directions

These are for a pressure cooker. If you’re using the stove, just increase the simmer time until the tougher vegetables (cauliflower and broccoli) are tender. You can keep the chili pods in any leftovers or remove them before serving. Just don’t break them open, which will scatter overly hot seeds, or eat them.

1. Heat the oil and sauté the onion, carrots, yellow pepper, and red chili for about 5 minutes.
2. Add the garlic, ginger, and curry powder and cook for 1 minute.
3. Add the stock, tomatoes, potatoes, cauliflower, and broccoli and stir to combine well.
4. Season with salt and pepper and lock the lid in place.
5. Cook on HIGH pressure for 6 minutes.
6. Release the pressure using the QUICK RELEASE method and carefully remove the lid.
7. Add the coconut milk while the curry is still hot, stirring to combine well.
8. Stir in the spinach and let it wilt while the curry heats through. (If you’re using a full 2 pounds, you might need to add the leaves in two portions; my pressure cooker lid won’t close unless I add 1 pound, let it wilt, then add the 1 remaining pound.)
9. Season to taste with salt and pepper.

Serve over brown rice. If you want to get all fancy and use garnish (I don’t, unless it’s summer and I happen to have fresh cilantro growing that I’ve managed to not let go to seed and grow bitter, which is once about every 5 years), serve with chopped fresh cilantro leaves, chopped cashews, and lime wedges for squeezing.

Adapted from a recipe in a friend’s cookbook, I think Delicious Under Pressure: Over 100 Pressure Cooker Recipes, or possibly Comfortable Under Pressure.

Original ingredients list:

* 1 tablespoon vegetable oil
* 1 onion, chopped into large chunks
* 1 yellow pepper, chopped into large chunks
* 2 carrots, sliced
* 1 red chili, sliced (optional)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks
* 1 cup small cauliflower florets
* 1 cup small broccoli florets
* salt and freshly ground black pepper
* the coconut cream from 1 14-ounce can coconut milk
* 2 cups fresh spinach leaves
* 1/4 cup fresh cilantro or basil, for garnish
* 1/2 cup chopped cashews
* 1 lime, cut into wedges