51
Vegetable Green Curry
Serves 10
2 potatoes, diced 2cm pieces
1 cup dried chick peas (washed)
270ml can coconut milk
230g can bamboo shoots, drained, sliced
230g water chestnuts, drained, halved
125g baby corn
½ cauliflower, florets only
5 cups rice, cooked, to serve
Fresh coriander, to serve
Curry Paste
1 large green chilli, finely sliced
1 bunch coriander, roughly chopped,
soaked
1 brown onion, peeled, roughly chopped
1 stick lemon grass, roughly chopped
¼ tsp ground white pepper
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp turmeric
1 tsp ground coriander
1 tsp cumin seeds
3 cloves garlic, peeled, minced
2cm piece ginger, peeled, minced
1 tbsp cold water
2 tbsp olive oil
Zest and juice of 1 lime
2 kaffir lime leaves
2 tsp salt
2 tsp brown sugar
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select
the ‘START/CANCEL’ button.
2.
Using a food processor, place all of
the curry paste ingredients into the
bowl with a processing blade and
process until completely blended,
approximately 2 minutes.
3.
Add the paste to the Pressure Express
removable cooking bowl and sauté
for 5 minutes, stirring occasionally.
4.
Add the potato, chickpeas, coconut
milk, bamboo shoots, water chestnuts,
corn and cauliflower and stir until
combined. Bring to the boil.
5.
Once sauteing is complete, press the
‘START/CANCEL’ button. Securely place
and seal the lid onto the Pressure
Express ensuring the pressure release
valve is set to the sealed position.
6.
To switch to the Slow Cook setting,
select the ‘SLOW COOK’ button. Allow
to cook until the pressure cooking set
time has counted down.
7.
Remove the lid and serve with fluffy
rice and fresh coriander.
Содержание KPR800
Страница 2: ...Instruction Booklet Pressure Express Digital Pressure Cooker KPR800...
Страница 34: ...33 Recipes...
