Green Vegetable Curry (Low Carb)
Sandra from @sandraskochblog has prepared a delicious vegetarian curry in the pressure cooker.
A quiet hiss, a hint of steam - and the magic is done. Four intelligent cooking settings give you full control: from high-speed cooking to gentle steaming. Meat melts on your tongue, fish stays buttery tender, and vegetables remain rich in vitamins and crisp. Full of flavor, exactly on point. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always on point.
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.
