As most of the pressure cooker recipes added so far have been for meat dishes, I decided to even the balance a little by adding a vegetarian dish. A simple to make, but tasty vegetarian curry that's adapted to be cooked quickly in a pressure cooker.
Pressure Cooker Vegetable CurryServes: 4–6
Ingredients:1 tbsp oil
2 tbsp Madras curry powder
300ml (1 1/4 cups) water
1 onion, quartered
500g (1 lb) carrots, scraped and sliced
500g (1 lb) potatoes, sliced
4 celery sticks, sliced
4 courgettes, sliced
1 small flower, broken into florets
125g (4 1/2 oz) button mushrooms
55g (2 oz) quick-dried peas
4 tomatoes, quartered
4 tbsp natural yoghurt
salt and freshly-ground black pepper, to taste
Method:Heat the oil in the base of your pressure cooker. When hot, scatter over the curry powder and stir-fry to cook for 2 to 3 minutes. Take off the heat and allow to cool slightly then stir in the water.
Season to taste with salt and black pepper, then stir in all the remaining ingredients (apart from the tomatoes and yoghurt).
Place the lid on the pressure cooker and seal securely then bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 6 minutes. Take off the heat and place under a cold, running, tap to reduce the pressure quickly. Open the cooker and stir in the tomatoes and yoghurt.
Allow the mixture to re-heat gently (but do not boil). Adjust the seasonings to taste then turn into a warmed serving dish. Serve hot, accompanied by plain boiled rice and warm naan bread.
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