Cauli & Courgette Curry
This recipe is great for using up those odds and ends of leftover veggies. Carrot, pepper, mushrooms, broccoli and butternut squash are all good additions or substitutions for cauliflower and courgette. The more the merrier!
Serving Suggestion: This is best served with fluffy rice, mouth-watering pickles and a naan on the side.
- 2 tbsp olive or cooking oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 3cm fresh ginger, peeled and grated
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp dried curry leaves
- 1 tsp cumin
- 1 tsp coriander (the spice, not the herb)
- 1 whole cauliflower, cut into bite-size florets
- 1 courgette, diced
- 2x 400ml cans of coconut milk
- Chopped coriander (to serve – optional)
Select the SAUTE function and the CRISPY program, press START add the oil and allow to heat for 1-2 mins. Add the onion, garlic and ginger and stir regularly for ~3 minutes until the onions begin to soften.
Add the spices and stir until a paste forms, 1-2 mins.
Add all the remaining ingredients and stir to combine. Then press BACK to cancel the program.
Put the lid on and close the pressure valve then select the PRESSURE COOK function and the VEG CURRY program and press START. If you want slightly firmer veg then adjust the cooking time to 2 mins.
When the program has finished, we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Optional step: if you want to thicken the sauce then select the SAUTE -> CRISPY function, press START and stir regularly for ~3 minutes until the sauce begins to reduce, then press BACK to stop cooking.