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Cauliflower Potato Curry

Here is another good recipe from Lorna Sass' book  cooking under pressure.

Serves  4 to 6	

	1 large head cauliflower (about 2 1/2 pounds)
             1 T whole cumin seeds
              3 T tomato paste	
              2 T mild curry powder	
	1 ½ teaspoon ground coriander seeds
	¼  teaspoon ground cinnamon
	1 teaspoon salt, or to taste
               pinch of cayenne
	1 ½ pounds thin-skinned potatoes, scrubbed and cut into
	1/2-inch dice
	1/2 cup diced red bell pepper

              1/4cup minced fresh coriander (optional)

Cut the cauliflower into florets about 2 inches wide across Set aside.

Heat the oil in the cooker.  Sizzle the cumin seeds over medium-high heat
just until they begin to pop, 5 to 10 seconds.  Turn off the heat and add 1
cup of water. (stand back to avoid  sputtering oil) and tomato paste.
While stirring with fork,  sprinkle in the curry powder, coriander,
cinnamon, salt, cayenne.  Bring to the boil.  Set the potatoes and red bell
in the liquid and place the cauliflower florets on top. Lock the lid in
place.  Over high heat, bring to high pressure.  Lower the heat just enough
to maintain high pressure for 3 minutes.  Reduce the pressure with a quick
release method.  Remove lid.  Stir well to combine.  Add 1 cup frozen
defrosted peas and simmer 1 to 2 minutes.