Avalon Bay Electric Pressure Cooker Product Guide
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Curried Pumpkin with Spinach
Ingredients (serves 4)
2tbsp olive oil
2 medium onions, sliced
4 garlic cloves, crushed
3tsp fresh ginger, grated
3 small chilies, finely sliced
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp brown mustard seeds
1 ½ tsp ground turmeric
2 cups coconut milk
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
Toasted almond flakes
Kaffir lime leaves
Method - Slow Cook
Open the lid and press the Brown button and Start. Sauté the onions in the oil until they become golden
brown. Stir in the garlic, ginger, chilies, coriander, cumin, mustard seeds and turmeric and cook for a
minute. Add the pumpkin and coconut milk and gently mix through. Press the Cancel button once done.
Next, press the Slow Cook button, set the timer to 81/2 hours and press Start. Close the lid and make
sure that the pressure-limiting valve is set to Exhaust. Once finished, open the lid and add the spinach,
curry leaves and kaffir lime leaves and then cook on for a further 1/2 hour before closing the lid. Ready
to serve with flaked almonds.
Method - Pressure Cook
Open the lid and press the Brown button and Start. Sauté the onions in the oil until they become golden
brown. Stir in the garlic, ginger, chilies, coriander, cumin, mustard seeds and turmeric and cook for a
minute. Add the pumpkin and coconut milk and gently mix through. Add the spinach, curry leaves and
kaffir lime leaves. Press the Cancel button once done. Close the lid and look. Press the High Pressure
button, and then set the timer to 18 minutes, then Start. Make sure that the pressure-limiting valve is
set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the pressure has
reduced and the safety release function allows you to open the lid.
Ready to serve.
