I think I have said this before, I love curry. With its bold tastes and vibrant colour. Next to currys, I love my pressure cooker. If you don’t own one I would highly recommend buying one as It cooks your food in a fraction of the time. It is the exact opposite of my slow cooker which is another gadget I love to cook with. Ah heck, I should just admit it, I love to cook!
This is a very versatile vegetarian recipe. Any vegetables will go and you can adjust the heat to taste. If you lean more toward the your inner carnivore you can also add meat, poultry or even fish. Left over turkey was my family’s favourite.
There are 30.3g net carbs and 7 Weight Watchers points.
Pressure Cooker Vegetable Curry Recipe
By March 21, 2015Published:
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
- 1 tbsp coriander seeds
- 1/2 tbsp cumin seeds
- 2 tsp mustard seed
- 1 red onion chopped
- 1 lemon fresh leaf, or bay leaf
- 1 can chickpeas rinsed
- 1 large potato russet, cubed
- 1 large sweet potato cubed
- 1 green pepper chopped
- 1 cup green peas fresh or frozen
- 1 can Coconut milk non-sweetened
- 1/4 cup nutritional yeast flakes
- 6 tbsp curry paste mild
- 1 tsp garam masala
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp red chili powder
- 1 lime freshly squeezed
- 1/4 can water
- 2 tbsp coriander fresh, chopped
- 1/4 cup raw almonds chopped, toasted
- Heat pressure cooker and dry toast the coriander, mustard and cumin seeds then grind down to powder and set aside.
- Heat oil in the pressure cooker. Sauté onions and lemon leaf. Season with salt and pepper, for around 5 minutes.
- Drain and rinse the chick peas well and add to pan.
- Add the potatoes, sweet potatoes, green peas, peppers, curry paste, nutritional yeast flakes, coconut milk, lime, garam masala, tumeric, paprika, red chili powder, toasted ground spices, lime and water.
- Close the lid and let it reach pressure. Reduce heat to maintain pressure. Cook for 20 minutes.
- After pressure is released, open lid garnish with coriander and toasted almonds.