Fruited Pork Roast
Quick Vegetable Curry
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 7 Minutes |
| Servings |
6 to 8 Servings
|
Ingredients
- 2 tsp salt
- 2 tsp curry powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp ground red pepper
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tbsp grated fresh ginger
- ¼ cup tomato paste
- 1 cup water
- 1 head cauliflower broken into florets, about 1 pound
- 2 baking potatoes peeled and cut into ½-inch pieces
- 1 red bell pepper cut into ½-inch pieces
- 2 carrots cut into ¼-inch pieces
- 1 package (12 ounces) frozen peas thawed
Ingredients
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Instructions
- Combine salt, curry powder, cumin seeds, coriander, turmeric and ground red pepper in small bowl; mix well.
- Press Sauté; heat oil in Instant Pot. Add onion; cook and stir 3 Minutes or until softened. Add garlic, ginger and spice mixture; cook and stir 1 Minute. Add tomato paste; cook and stir 30 Seconds. Stir in water, scraping up browned bits from bottom of pot. Add cauliflower, potatoes, bell pepper and carrots; stir to coat with sauce.
- Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 2 Minutes.
- When cooking is complete, use quick release.
- Stir in peas; let stand 2 to 3 Minutes or until heated through.
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