Vegetable Curry

This vegetarian dish is low in fat and can be served at room temperature.
Ingredients
6
Servings
  • 60 milliliters peanut oil
  • 2 onions, chopped
  • 4 cloves garlic, finely chopped
  • 3 tablespoons curry powder
  • 3 cups vegetable broth
  • 3 potatoes, medium, peeled and diced
  • 1 cauliflower, cut into florets
  • 500 grams green beans, cleaned and coarsely chopped
  • 10 grams fresh cilantro, finely chopped
Preparation
10 mins
10 mins
Low
  • In an unsealed Pressure Cooker Express® over medium-high heat, heat the oil. Add the onions and garlic and sauté for 5 minutes, until softened. Add the ginger and curry and sauté until fragrant.
  • Add 1 cup (250 ml) of vegetable broth and deglaze the pot, stirring with a wooden spoon to scrape the browned bits from the bottom.
  • Add the potatoes, cauliflower, green beans and the remaining broth.
  • Mix, close the Pressure Cooker Express® and attach the pressure regulator, place it on the stove over high heat for about 25 minutes or until a steady stream of steam comes out, reduce the heat to medium and let it cook for 10 minutes.
  • Remove the Pressure Cooker Express® from the heat, let it cool, remove the pressure regulator, open the Pressure Cooker Express® and you're done!
  • Adjust the seasoning and transfer to a serving platter. Garnish with cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by