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I love Indian flavors, but all the cream based sauces make it tough for me to eat it as often as I would like! I had a craving for some Indian curry, a fridge full of good vegetables to use and some ideas to cut a lot of the fat. It came out pretty well, though I think I will increase a sharp spice next time, I think ginger would be a good call. I did the sauce at the same time as the vegetables which lessened the total time.
- 1 small eggplant, cubed
- 1 small acorn squash or 1 small butternut squash, cubed
- 1⁄2 one jalapenos or 1⁄2 other hot pepper, sliced
- 1 small sweet potato, cubed
- 1⁄2 cup string bean
- 1⁄2 cup yellow onion, diced
- 1 teaspoon cumin seed
- 3 teaspoons butter or 3 teaspoons ghee
- 1 (5 ounce) can fat-free evaporated milk
- 1 cup quinoa
- 2 cups water
- 1 (8 ounce) can garbanzo beans, rinsed and drained
- 1⁄2 cup raisins
- 1 teaspoon coconut extract
- 2⁄3 teaspoon hot Madras curry powder
- 1⁄3 teaspoon curry powder
- 1⁄3 teaspoon garam masala
- 1 pinch saffron thread (optional)
- Measure 2 cups warm water and add saffron threads. Let soak for now.
- Meanwhile, cut up all the vegetables.
- Put the quinoa, garbanzo beans, raisins, coconut extract, and saffron water into the bottom of your pressure cooker and then place a vegetable steaming rack above this (the kind that open up like a flower).
- Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant and beans.
- Oil the gasket, close and lock the pressure cooker, and set heat to medium-high. When high pressure has been reached, cook for 5 to 6 minutes. Depressurize with a quick-release method.
- Meanwhile, in a medium saucepan, melt your buttery substance, and saute cumin seeds until fragrant, 2 or 3 minutes.
- Add onions and saute until soft but not browned.
- Add evaporated milk and remaining spices and simmer until slightly thickened, ten minutes or so.
- Move the vegetables from the rack to a large serving bowl and pour the curry sauce over them, tossing to coat.
- Remove the rack from the pressure cooker and fluff quinoa. If it is too watery, resume heating until desired consistency.
- Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.