Quick Indian Curry With Coconut Quinoa Pressure Cooker Recipes

COCONUT QUINOA CURRY RECIPE WITH VEGETABLES

Steps:

• To begin making the Coconut Quinoa Curry Recipe With Vegetables we will first cook the quinoa and set aside.
• In a pressure cooker, combine the quinoa along with salt and water and close the pressure cooker.
• Cook on medium -high heat from about 6 whistles. Turn off the heat and allow the pressure to release naturally. Set aside.
• In a pressure cooker, heat the coconut oil on medium flame, to this add the whole spices - cardamom ,cinnamon stick, black peppercorns and cloves.
• Once the spices begin to sizzle, add the curry leaves and let them splutter.
• Next add the ginger-green chilli paste and saute for about a minute.
• Now add the sliced onions and saute until they turn translucent. This will take about 2-4 minutes on medium flame.
• Into the pressure cooker, add the carrot, beans, peas, potatoes and cauliflower. To this add salt and about 1/4 cup of water and pressure cook for 1 whistle and turn off the heat.
• Release the pressure immediately and open the pressure cooker, so it helps the vegetables remain fresh and retain its colors.
• Into the cooker, add the pre-cooked quinoa and coconut milk and return to flame.
• Bring the Coconut Quinoa Curry to a single boil on medium-low heat and turn off the flame. Check the salt and you can adjust the consistency of the quinoa curry by adding water if required.
• Once done, transfer the Coconut Quinoa Curry to a serving bowl and serve hot.
• Serve Coconut Quinoa Curry Recipe With Vegetables as a meal in itself followed by a dessert of Strawberry Banana Sorbet Recipe for a lovely Sunday brunch.

QUICK INDIAN CURRY WITH COCONUT QUINOA (PRESSURE COOKER)

Steps:

• 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.

PRESSURE-COOKER CHICKEN CURRY

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

PRESSURE COOKER COCONUT CURRY CHICKEN

Steps:

• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
• Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
• Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER

Steps:

• Place the potatoes into the bottom of a slow cooker.
• Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
• Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.