Don’t worry if you don’t have a pressure cooker (though I seriously recommend you get one!) as you can do this in a regular casserole / large saucepan with a good fitting lid, it will just take longer.  I have this one if you’re interested, which combines slow cooker, pressure cooker, steamer, rice cooker, soup maker etc functions, but I use the pressure option most often.  We actually got ours with Flybuys points!

This cooks for 13 minutes, the same time as my rice cooker took to do the rice so it really does save time!  You can also cook dried beans without even soaking if you are running short on time, which also saves money as well, as bags of dried beans are way cheaper than the canned variety and also avoids the BPA issue.  It’s a big win win!

You can use whatever vegetables you have around, maybe follow mine the first time so you get an idea of the volume required.  Also we often use this tofu in curries as it’s got such a great texture.  Not in this picture though, I just used regular plain tofu, cubed.

This makes a huge amount (I can never make a small amount of curry for some reason…!), enough for us for 2 meals.

If you’re not using a pressure cooker this will probably need to simmer for around 30-40 minutes.

Pressure Cooker Vegetable Curry

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Deb

Recipe type: Curry

Cuisine: Indian

Serves: 8

Ingredients

• The vegetables you choose are completely up to you, I've made this twice recently with 2 different combinations. To give you an idea of volume, this is what I used yesterday:
• 2 medium sweet potatoes
• 4 small potatoes
• 1 large carrot
• 1 large zucchini
• 1 leek
• 1 large handful green beans
• 1 cup frozen peas
• Then the other ingredients:
• 250 g plain firm tofu, cubed, or a packet of marinated tofu pieces
• 1 can chickpeas, or home-made - 1.5 cups.
• 1 can chopped tomatoes
• 1.5 cups passata / canned tomatoes - blended
• 1.5 cups water
• 1 heaped tablespoon vegetable stock powder
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon (mild or to your taste) curry powder
• ¼ cup raw cashews
• ½ cup soy /almond milk
• 1 teaspoon coconut essence
• To serve:
• Chopped coriander
• Low fat plain soy yogurt
• Mango chutney
• Dessicated coconut

Instructions

1. If you have soaked cashews all the better but if not, place them in a small pan and cover with water and bring to the boil. Reduce to a simmer.
2. Chop the potatoes and carrot into large pieces. Slice the leek and zucchini into 1cm slices, top and tail the beans and cut them in half. Measure out the peas.
3. Heat your pressure cooker on the brown function if it has one (mine is electronic, if yours is the old type you can just heat it up!) and throw in the leek, stir it around for a minute or two then add all the other vegetables.
4. Put on your rice to cook.
5. Add all the other ingredients, stir thoroughly, close the lid, set the cooker to High Pressure and set for 13 minutes, and Start.
6. Drain your cashews, place in a high speed blender, add the soy /almond milk and coconut essence. Blend until very smooth.
7. Once the curry has finished cooking, reduce the pressure, then stir through the cashew cream and the peas. Serve with the rice and necessary accompaniments!

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