Pressure Cook Coconut Curry

Sweet potatoes are cooked with coconut milk, curry paste, and a hint of lime. This creamy and spicy dish is perfect as a side or a main course.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbs olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbs fresh ginger, grated
• 2 tbs red curry paste
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• Salt & pepper to taste
• 1 tbs soy sauce
• 1 tbs lime juice
• Fresh coriander
• Cooked rice

Method

1. Turn the pressure cooker to the sauté setting and add the olive oil.
2. Once hot, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Stir in the red curry paste and cook for about 1 minute, stirring constantly, to let the flavours bloom.
4. Add the cubed sweet potatoes to the pot.
5. Pour in the coconut milk and vegetable broth. Season with salt and pepper to taste.
6. Lock the lid of the pressure cooker and set it to high pressure for 7 minutes.
7. Once the cooking time is complete, perform a quick release to let out the steam.
8. Stir in the soy sauce and lime juice & adjust seasoning if needed.
9. Serve the curry hot over a bed of cooked rice.

💡 Garnish with fresh coriander leaves.

You might be interested in exploring the fascinating world of curry, which has a rich history and diverse variations across different cultures. Speaking of ingredients, if you’re curious about the health benefits of sweet potatoes, you’ll find that they’re packed with nutrients and make a delightful addition to many dishes. And for those who love creamy textures, learning about coconut milk will reveal its versatility in both savory and sweet recipes around the globe. Each of these components not only enhances the flavor of dishes like our pressure-cooked coconut curry but also contributes to a balanced diet!