Green Curry Pumpkin Soup
Serves 10
4 cloves garlic, whole
1 brown onion, peeled, roughly chopped
1 tbsp green curry paste
750g pumpkin, skin and seeds removed, cut into 5cm pieces
550g potatoes, peeled, quartered
1 tsp salt
600ml boiling water 400ml coconut cream
1.Place the garlic, onion, curry paste, pumpkin, potatoes, salt, water and coconut cream into the pressure cooking bowl and stir until combined.
2.Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the selection control dial to setting ‘5’ and allow to cook until the dial returns to OFF and the heating light goes out.
3.Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
4.Remove contents from the pressure cooking bowl into another bowl and, using a stick mixer, blend the soup until it is thick and consistently smooth.
5.Serve with fresh bread.
NOTE: Do not use a stick mixer in the pressure cooker bowl as this could damage the non- stick coating.
Butter Chicken
Serves 10
2 tbsp olive oil
1 tsp ginger, minced
3 small onions, sliced thinly
2 tsp cayenne pepper, ground
2 tsp paprika, ground
1 tsp coriander seeds, ground
2 tsp turmeric, ground
2 tsp cumin, ground
2 x 420ml cans tomatoes, diced 2kg chicken breast, diced
½cup chicken stock. 300ml pure cream to serve Fresh coriander to serve
1.Turn the selection control dial to the ‘Sauté’ setting and heat the oil. Add the ginger, garlic and onions and sauté until golden brown.
2.Add the spices and stir until combined. Add the tomatoes and chicken breast and stir through until everything is evenly coated.
3.Pour the chicken stock over the chicken and securely place and seal the lid onto the pressure cooker ensuring the pressure release valve is set to the sealed position. Turn the selection control dial to setting ‘3’ and allow to cook until the dial returns to OFF and the heating light goes out.
4.Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
5.Stir through the cream and serve over rice with fresh coriander.
27
