cauliflower and carrot curry (pressure)

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Cauliflower and Carrot Curry

 

Recipe By :PRESSURE COOKING FOR EVERYONE by Rodgers and Ward

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Pressure Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

4 medium carrots -- 1/2-inch rounds

1 large onion -- chopped

1 garlic clove -- finely chopped

2 teaspoons madras-style curry powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 1/4 pounds cauliflower head

broken into 1/2-inch florets

1 cup low sodium vegetable broth

1/2 cup canned unsweetened coconut milk

1 teaspoon cornstarch

1 tablespoon water

1 cup thawed frozen petite peas

6 cups hot cooked rice -- for serving

(2 cups raw basmati rice)

chopped fresh cilantro (optional) -- for garnish

 

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat. Add

the carrots, onion, and garlic. Cook, stirring often, until the onion begins to

soften, about 2 minutes. Add the curry, cumin, and salt and stir until fragrant,

about 20 seconds. Add the cauliflower, stock, and coconut milk.

 

2. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat

to maintain the pressure. Cook for 1 minute. Remove from the heat and

quick-release the pressure. Open the lid, tilting it away from you to block any

escaping steam.

 

3. In a small bowl, sprinkle the cornstarch over the water and stir to dissolve.

Stir the dissolved cornstarch and peas into the cooking liquid. Bring to a

boil—the sauce will be lightly thickened. Serve immediately, spooned over the

rice, sprinkling with cilantro, if desired.

 

Makes 4 to 6 servings 1 minute at high pressure

 

Copyright:

" 2000 Rick Rodgers and Arlene Ward "

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Per Serving (excluding unknown items): 376 Calories; 8g Fat (19.0% calories from

fat); 10g Protein; 66g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 212mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1 1/2 Fat.

 

NOTES : This recipe, adapted from Rick's book On Rice, makes an almost instant

vegetarian dinner. It is great spooned over basmati rice. Madras curry powder is

a mild blend, and the one most likely to be found in supermarkets. If you buy

your curry powder at a spice shop, be sure it is not too hot for your taste.

 

Nutr. Assoc. : 0 0 0 0 492 0 0 26556 0 0 0 0 0 4422 0 0 2130706543

 

 

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