Pressure Cooker Curried Squash Recipe - Cooking Index
1 1/2 tablespoons | 22ml | Vegetable oil |
1 | Onion - chopped | |
2 lbs | 908g / 32oz | Butternut squash - peeled, cut in 1" pieces |
1/2 cup | 118ml | Vegetable stock |
1/4 cup | 59ml | Coconut milk |
1 teaspoon | 5ml | Red curry paste |
2 tablespoons | 30ml | Fresh cilantro - chopped |
Prep: 10 min, Cook: 15 min.
Heat oil in a pressure cooker over high heat. Cook onion 4-5 minutes, stirring frequently until golden. Add squash and cook 1 minute. Stir in remaining ingredients, except cilantro. Secure cover and bring to high heat. Cook exactly 6 minutes. Release pressure by running cold water over lid. Add cilantro and salt to taste.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
Source:
New Age, September/October 1998
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