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Sweet Sriracha-Glazed Acorn Squash
Indian Potato and Cauliflower Curry
| By : |
This vegan entrée is so filling, you’ll never miss the meat. The
trick to cooking the cauliflower under pressure without it
falling apart is to cut the florets into large chunks, cook them
on top of the other vegetables, and then break them up into bite-
size pieces before serving.
| Cook Time | 9 minutes |
| Servings |
|
Ingredients
- 2 tbsp safflower oil
- 1 tbsp brown mustard seed
- 1 medium yellow onion chopped
- 1 tbsp hot curry powder
- 1 1/2 cups ripe tomatoes
- 3 medium Yukon gold potatoes unpeeled and cut (about 8 ounces )
- Salt and pepper
- 1 medium cauliflower cut into large (3-inch) florets, stalk and core discarded
Ingredients
|
Instructions
- Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the mustard seeds and cook until they have popped and turned gray, 1 minute. Add the onions and curry powder and cook, stirring frequently, until the onions are tender, 4 minutes. Add the tomatoes and cook until they break down a bit, about 2 minutes. Press CANCEL.
- Add the potatoes,
1/2 cup water,1 teaspoon salt, and several grinds of pepper and stir into the tomato mixture. Place the cauliflower florets on top of the potato mixture, but don’t stir. Lock on the lid, select the PRESSURE COOK function, and adjust to LOW pressure for 2 minutes. Make sure the steam valve is in the “Sealing” position. - When the cooking time is up, quick-release the pressure. Pour the mixture into a large serving bowl and break up the cauliflower a bit with a spoon. Serve immediately.
Recipe Notes
Tasty Tip: If tomatoes are not in season, substitute 1 (10-ounce) can diced
tomatoes with green chilies and their juice.
Tasty Tip: Make sure your curry powder is fresh—the spices will go stale
after about 4 months, so buy only what you need and replace it often for the
brightest tasting curries.
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot’s many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot’s pressure-cook or slow-cook function, so you can cook according to your schedule. “Tasty tips” and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you’re just getting to know your Instant Pot or you’re a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
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Nice taste. Peel and cut potatoes so that they cook in the same time as cauliflower. Use fresh tomatoes or plain diced tomatoes.
The potatoes take a lot longer to cook than just 2 minutes. The cooking instructions arent clear
Our apologies.
The potatoes should be cut into 1 inch pieces.
Fabulous taste