Base Curry

Base Curry

COURSE:
Main Course

Base Curry

Base Curry

Ingredients

  • 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

Instructions

  1. Set pot to SAUTE with oil in 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.

Course:
Main Course

Keyword:
Getting Started Recipes, Instant Pot