Monsoon Curried Yams And Potatoes

Recipe Ingredients

1/2 cup	31g / 1.1oz	Finely-chopped onion
3		Garlic cloves - peeled, and
		Finely chopped
1 1/2 tablespoons	22ml	Curry paste
3 cups	438g / 15oz	Diced yams
1 cup	146g / 5.1oz	Diced potatoes
2 tablespoons	30ml	Sake
1 cup	237ml	Frozen peas
1/4 cup	59ml	Mango chutney
1 cup	237ml	Plain yogurt
1		Cucumber - peeled, sliced

Recipe Instructions

In a 2-quart pressure frypan, or larger pressure cooker, saute onion, garlic and curry paste over medium heat until onion is translucent.

Stir in yams and potatoes. Let them sizzle for 1 minute or until the bottom of the pan is sticky and slightly burned. Add sake.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 3 minutes.

Remove from heat and use Touch Release Method.

Add peas. Close lid and bring pressure to first red ring (8 pounds pressure) over medium-high heat.

Immediately remove from heat and use Natural Release Method.

Accompany each serving with dollops of yogurt and mango chutney and several cucumber slices.

This recipe yields 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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