Recipe Category: Curried
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Ingredients
SERVES 4 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
Serve this with couscous, bulgur, quinoa, or steamed rice
- 2 tablespoons olive oil
- 1 large yellow or white onion, finely chopped
- 1½ pounds butternut squash, peeled and cut into chunks
- 2 to 3 tablespoons Madras curry powder, to taste
- 2 cups vegetable stock
- 1 (14.5-ounce) can diced tomatoes (can be fire roasted), drained
- 3 cups cooked garbanzo beans or 2 (15-ounce) cans chickpeas, drained
- ½ cup dark raisins
- 1¼ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 3 to 4 cups baby spinach leaves
- chopped fresh cilantro, for garnish (optional)
- toasted slivered almonds, for garnish (optional)
MADRAS CURRY
Method
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
- Reduce the heat to medium-low, add the onion, and cook, stirring a few times, until soft, about 5 minutes
- Add the squash and cook, stirring a few times, until golden around the edges, about 3 minutes
- Sprinkle with the curry powder
- Add the broth, then the tomatoes, beans, raisins, and salt and pepper to taste
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir
- If there is too much liquid from the vegetables, simmer with the lid off to evaporate some
- Add the spinach, cover partially (without pressure), and wilt the leaves, about 2 minutes
- Serve immediately, sprinkled with cilantro and almonds
Full List of Curried Recipes
Full List of Butternut-Squash Recipes