Base Curry

Dinner, Get Started, Main Course

Base Curry

Base Curry

Prep Time:
0 mins

Cook Time:
20 mins

2 servings


  • 1 tbsp oil
  • 1 onion
  • 2 cloves garlic crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp curry paste
  • Meat/fish/ veg/ pulses of choice
  • 1 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 veg stock cube
  • 200 ml water
  • 160 ml tin coconut cream
  • Salt


  1. Start your Base Curry by setting the pot to SAUTE with oil in the inner pot.
  2. Add onion. Sauté for 5 minutes.
  3. Add all other ingredients except coconut cream and salt.
  4. Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
  5. Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
  6. Set to PRESSURE for 7 mins for chicken fillets or STEW for beef of lamb chunks. Always NPR after cooking meat.
  7. Stir in coconut cream and check seasoning. Add salt if required.
  8. Sit back, relax and enjoy your Base Curry!

Dinner, Get Started, Main Course