Vasconia

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Vasconia

Vegetable Curry

Name: Vegetable Curry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: India
Ingredients: 60 milliliters peanut oil; 2 onions, chopped; 4 cloves garlic, finely chopped; 3 tablespoons curry powder; 3 cups vegetable broth; 3 potatoes, medium, without peel and cut into cubes; 1 cauliflower, cut into florets; 500 grams green bean, clean and chopped coarse; 10 grams fresh coriander, finely chopped

10 mins

Low

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Vasconia

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This vegetarian dish is low in fat and can be served at room temperature.

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Ingredients

6 portions

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60 milliliters peanut oil
2 onions, chopped
4 cloves garlic, finely chopped
3 tablespoons curry powder
3 cups vegetable broth
3 potatoes, medium, without peel and cut into cubes
1 cauliflower, cut into florets
500 grams green bean, clean and chopped coarse
10 grams fresh coriander, finely chopped

Preparation

In an Express® Pressure Cooker uncovered 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 aromatized.

Add 1 cup (250 ml) of the vegetable broth and deglaze the pot, moving with a wooden spoon to scrape the golden pieces from the bottom.

Add the potatoes, cauliflower, green beans and the remaining broth.

Mix, close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and let it cook for 10 minutes.

Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!

Rectify the seasoning and go to a service platter. Garnish with cilantro.

PRESENTATION

For a full meal, serve curry over long grain white rice and mango chutney. Serve with a fresh salad of tomatoes and cucumbers bathed in natural yogurt and sprinkled with fresh, chopped cilantro.