Basic Curry Recipe
Base Curry Recipe for Instant Pot
Who does not love a good curry? With this base recipe you will be able to put a delicious curry on the dinner table without the hours of preparation. Keep it vegan or add your choice of meat or fish. This curry is also a great way to get rid of left over veggies in your fridge. Throw in a carrot, peas, cauliflower or potatoes; it works!
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 purée
- 1 x 400g tin chopped tomatoes
- 1 veg stock cube
- 200 ml water
- 160 ml tin coconut cream
- Salt
Preparation method
- Set pot to SAUTE with oil in inner pot.
- Add onion. Sauté for 5 minutes.
- Add all other ingredients except coconut cream and salt.
- Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
- Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
- Set to PRESSURE for 7 mins for chicken fillets, or STEW for beef of lamb chunks. Always NPR after cooking meat.
- Stir in coconut cream and check seasoning. Add salt if required.
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