Monsoon Curried Yams & Potatoes - 2-Qt. Pressure Cooker

Entered for safe-keeping, by Steve Sloane from Kuhn Rikon "Quick Cuisine". Takes less than 15 minutes of cooking.

• Ready In: 23 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup onion, finely chopped
• 3  garlic cloves, peeled and finely chopped
• 1 1⁄2 tablespoons curry paste
• 3  cups  yams, diced
• 1  cup potato, diced
• 2  tablespoons sake
• 1  cup  frozen peas
• 1⁄4 cup mango chutney (optional)
• 1  cup plain yogurt (optional)
• 1  cucumber, peeled and sliced (optional)

Directions

1. In a 2-quart Pressure Frypan, or larger pressure cooker, saute onion, garlic and curry paste over medium heat until onion is translucent.
2. Stir in yams and potatoes. Let them sizzle for 1 minute or until the bottom of the pan is sticky and slightly burned.
3. Add sake.
4. Close lid and bring pressure to 1st red ring over high heat (low pressure). Adjust heat to stabilize pressure at first red ring. Cook for 3 minutes.
5. Remove from heat and use Touch or Automatic Release Method. (Touch means releasing the pressure quickly by a depressing lightly with a finger or long-handled wooden spoon. This method is best when additional ingredients will be added and you don't want to cool off the pot. Automatic Release is for Duromatic Top models: lift the valve cap slightly and rotate it by 75 degrees until it engages for the first time for normal automatic pressure reduction.).
6. Add peas. Close lid and bring pressure to first red ring (low pressure) over medium high heat.
7. Immediately remove from heat and use Natural Release Method (let button fall on its own).
8. If desired, accompany each serving with dollops of yogurt, mango chutney and several cucumber slices.