Green Vegetable Curry (Low Carb)
Sandra from @sandraskochblog prepared a delicious vegetarian curry in a pressure cooker .
Using a pressure cooker saves up to 70% of the conventional cooking time.
Thanks to its practical features, the pressure cooker is very easy to use. The positioning aid simplifies secure closing, and the adjustable steam release function on the cooking crown allows the pressure to be easily and safely reduced after the cooking time is complete.
13 min
Total Time
8 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 | Blumenkohl (ca. 1 Kilo Gewicht) |
| 2 | Pak Choi |
| 2 | Frühlingszwiebeln |
| 250 g | TK Gartenerbsen |
| 300 g | Kokosmilch aus der Dose |
| 1,5 EL | grüne Currypaste |
| 1 Prise | Chili |
| Salz und Pfeffer | |
| 1/2 TL | Ingwerpaste oder frisch gehackter Ingwer |
| 1/2 | Handvoll frischen, gehackten Koriander |
| 1 EL | Kokosöl zum Anbraten |
Instructions
Step 1 of 6:
Separate the cauliflower into florets, roughly chop the pak choi, slice the spring onions into rings, and chop the coriander. The peas do not need to be defrosted.
Step 2 of 6:
Melt the coconut oil in the pot and briefly fry the curry paste in it.
Step 3 of 6:
Deglaze with coconut milk, stir in salt, pepper, chilli, and ginger, then add the cauliflower together with the peas to the pot.
Step 4 of 6:
Close the Lid and set to Cooking Levels 2. As soon as the green ring appears on the cooking crown, the cooking time of about 8 minutes begins. Reduce the heat accordingly to a low setting.
Step 5 of 6:
Once the cooking time has ended, remove the Pressure Cooker from the hob, let the steam escape, and then stir in the pak choi and spring onions.
Step 6 of 6:
Sprinkle with the chopped coriander. If you like, serve the curry with rice.
