Sunday, September 15, 2013

Pressure Cooker Curry

I love, love, love having a pressure cooker. I never knew what I was really missing until I got one, but it does magical things in very little time. If you don't have one, you're probably thinking you don't need one or shouldn't get one. Maybe you worry it'll take up too much counter space or that it'll get used once a year like your food processor. The one I have ensures that won't happen, because it takes the place of 3 different gadgets: a rice cooker, a slow cooker, and a pressure cooker. It's called the Fagor Multi-Cooker. If you're considering getting a pressure cooker, I highly recommend it!

This dish is tasty, but not photogenic. It doesn't help that it's a primarily yellow food in a yellow bowl. A photographer I am not! It's somewhat spicy, but I like things to be very spicy, so next time I'll add some fresh peppers or more cayenne or something.

We rated it a 4.

1 head cauliflower, chopped into florets
3 large carrots, peeled and diced
3 medium potatoes, peeled and diced
1 onion, diced
4 cloves garlic, minced
1.5 TBS olive oil
1 8 oz can tomato sauce
1 TBS fresh ginger, peeled and minced
1 tsp ground coriander
1 tsp turmeric
1 tsp cumin
2 dried chili piquin peppers
1 tsp dried jalapenos (optional, if you like it spicy)
1/2 tsp cayenne pepper (optional, if you like it spicy)
2 cups vegetable stock
Salt to taste

Cook cauliflower, carrots, potatoes, onion, and garlic in olive oil for five minutes, stirring frequently. Place in pressure cooker with the rest of the ingredients, and cook on high pressure for 7 minutes. Serve on top of rice. Makes 4 servings (1.5 cups each)

Nutritional Information:

Calories 209
Fat: 5.6 g
Sodium 364 mg
Carbs 35.8 g
Fiber 8 g
Sugars 9.6 g
Protein 6 g
Vitamin A 116%
Vitamin C 174%
Calcium 7%
Iron 13%

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