Pressure Cooker Vegetable Curry

Pressure Cooker Vegetable Curry Recipe

By kimmy Published: March 21, 2015

• Yield: 6 Servings
• Prep: 20 mins
• Cook: 10 mins
• Ready In: 30 mins

Ingredients

• 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

Instructions

1. Heat pressure cooker and dry toast the coriander, mustard and cumin seeds then grind down to powder and set aside.
   
2. Heat oil in the pressure cooker. Sauté onions and lemon leaf. Season with salt and pepper, for around 5 minutes.
   
3. Drain and rinse the chick peas well and add to pan.
   
4. 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.
   
5. Close the lid and let it reach pressure. Reduce heat to maintain pressure. Cook for 20 minutes.
   
6. After pressure is released, open lid garnish with coriander and toasted almonds.
   

• Cuisine: Indian
• Course: Easy
• Skill Level: Easy