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.
My Private Note
Units: US | Metric
- 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)
- 1Measure 2 cups warm water and add saffron threads. Let soak for now.
- 2Meanwhile, cut up all the vegetables.
- 3Put 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).
- 4Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant and beans.
- 5Oil 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.
- 6Meanwhile, in a medium saucepan, melt your buttery substance, and saute cumin seeds until fragrant, 2 or 3 minutes.
- 7Add onions and saute until soft but not browned.
- 8Add evaporated milk and remaining spices and simmer until slightly thickened, ten minutes or so.
- 9Move the vegetables from the rack to a large serving bowl and pour the curry sauce over them, tossing to coat.
- 10Remove the rack from the pressure cooker and fluff quinoa. If it is too watery, resume heating until desired consistency.
- 11Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.
Browse Our Top Curries Recipes
You Might Also Like...View All Curries Recipes
Nutritional Facts for Quick Indian Curry With Coconut Quinoa (Pressure Cooker)
Serving Size: 1 (337 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 304.5
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 1.5 g
- Cholesterol 5.9 mg
- Sodium 180.4 mg
- Total Carbohydrate 59.8 g
- Dietary Fiber 9.2 g
- Sugars 13.6 g
- Protein 10.0 g