Ingredients
2 tbsp olive or cooking oil
1 onion, thinly sliced
3 garlic cloves, crushed
5cm fresh ginger, grated
1 red chilli, chopped
1 green chilli, chopped
1 tsp turmeric
1 lemongrass stalk, finely chopped
4 cardamom pods, crushed
1 tbsp fish sauce
1 x 400g can plum tomatoes
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
2 x 400ml cans of coconut milk
1 handful cashew nuts
800g pumpkin (or butternut squash), peeled, de-seeded and cut in to chunks
1 x 400g can chickpeas (or green lentils)
Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker
The Method
Select the SAUTE function, add the oil and allow to heat. Add the onion and stir regularly for about 3 minutes until it begins to soften.
Add the garlic, ginger and chillies and continue to stir for a further 1 minute.
Add the turmeric, lemongrass and cardamom and stir for a further minute.
Add the tomatoes and stir to combine, then crush them with a wooden spoon or potato masher.
Add the rest of the ingredients and stir to combine, then cancel the SAUTE function.
Put the lid on and close the pressure valve then select the STEW/SOUP function.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Add the spinach and coconut milk and stir until the spinach has wilted.
Serve with a squeeze of lime juice and some chopped mint, with a naan bread on the side.
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