Quick Indian Curry With Coconut Quinoa (Pressure Cooker)

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READY IN: 35mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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