Thai Pumpkin Curry
Wondering what to do with all that leftover pumpkin? This tasty veggie curry is a great way to use it up and is so easy to make in the PKP.
Serve with a squeeze of lime juice and some chopped mint, with a naan bread on the side.
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 5L 12-in-1 Pressure Cooker
Select the BROWNING function, add the oil and allow to heat. Add the onion and stir regularly for ~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 BROWNING function.
Put the lid on and close the pressure valve then select the STEW function and adjust the time to 20 minutes.
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.