Multicooker Indian Vegetable Curry
By America's Test KitchenPublished on April 11, 2018
Yield
Serves 4 to 6
Ingredients
Before You Begin
If you prepare this recipe using the pressure cook setting, it will take 45 minutes. If you prepare this recipe using the slow cook setting, it will take 5 hours 30 minutes.
Instructions
- Using highest sauté or browning function, heat oil in multicooker until shimmering. Add onions and teaspoon salt and cook until onions are softened, 3 to 5 minutes. Stir in curry powder, garam masala, garlic, serrano, ginger, and tomato paste and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, then stir in cauliflower, potatoes, chickpeas, and tomatoes and their juice.
- TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until vegetables are tender, 4 to 5 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 6 to 7 hours.) Carefully remove lid, allowing steam to escape away from you.
- Gently stir green beans into curry and cook using highest sauté or browning function until crisp-tender, 6 to 8 minutes. Turn off multicooker. Stir in coconut milk and adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
This recipe is from our book Multicooker Perfection.
We wanted a recipe for the ultimate vegetable curry, with a wide variety of perfectly cooked vegetables and a deeply flavorful Indian-inspired curry sauce. Curries are especially well suited to the multicooker: The closed environment means that none of the spices’ volatile flavors can escape, resulting in a bold-tasting dish with plenty of complexity. To cut down on the lengthy list of spices included in many curries, we turned to flavor-packed store-bought curry powder and garam masala. We found that sautéing the spices and aromatic ingredients bloomed their flavors so they didn’t taste raw in the finished dish. Choosing our curry ingredients carefully was important to making sure everything would cook through at the same time without breaking down too much. Cubed sweet potatoes and hearty cauliflower florets worked perfectly. Convenient canned chickpeas held their shape through cooking and soaked up some flavor from the sauce. We found it was necessary to hold a few ingredients out of the multicooker until after pressure or slow cooking: Green beans inevitably overcooked if added at the beginning; coconut milk maintained a brighter, fresher flavor when stirred in at the end.
Before You Begin
If you prepare this recipe using the pressure cook setting, it will take 45 minutes. If you prepare this recipe using the slow cook setting, it will take 5 hours 30 minutes.
Instructions
- Using highest sauté or browning function, heat oil in multicooker until shimmering. Add onions and teaspoon salt and cook until onions are softened, 3 to 5 minutes. Stir in curry powder, garam masala, garlic, serrano, ginger, and tomato paste and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, then stir in cauliflower, potatoes, chickpeas, and tomatoes and their juice.
- TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until vegetables are tender, 4 to 5 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 6 to 7 hours.) Carefully remove lid, allowing steam to escape away from you.
- Gently stir green beans into curry and cook using highest sauté or browning function until crisp-tender, 6 to 8 minutes. Turn off multicooker. Stir in coconut milk and adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
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