Quick Indian Curry With Coconut Quinoa Pressure Cooker Recipes

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 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.