The idea for this recipe came from one of my favorite blogs Green Kitchen Stories. They had a “no-recipe curry” which made me try this out with my own twist.
Basically you can add in whatever veggies/ protein you like or have in your pantry. It is an easy 3 minute recipe that you can make in your Instant Pot (IP). Or if you don’t have that, stove top is also fine. It works perfect for a busy weeknight meal and left overs are yummy for next day lunches.
You will need:
1 tbsp oil (olive/vegetable/coconut)
Aromatics:
1 shallot chopped
2 cloves garlic minced
1 inch ginger minced
Nuts: (optional)
4-5 whole/broken cashews
Veggies: (any)
1/2 cup cauliflower florets
1 potato diced
1 carrot diced
1/4 red pepper diced
1/4 yellow pepper diced
Protein:
1 8oz paneer cubed (tofu for vegan version)
1 15oz canned beans (garbanzo/cannellini/butter)
Gravy:
1 14oz can coconut milk
2 cups vegetable broth (or water)
Spices:
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1 bay leaf
1 inch cinnamon stick
salr per taste
Greens:
your choice (spinach, kale, green/red mustard)
Garnish:
cilantro chopped
juice from 1/2 lime
Method:
I usually make this in my IP. Turn it on sauté mode. Add oil. Add in the aromatics and nuts, sauté till shallots turn translucent. Then mix in the spices. Add the veggies, protein and gravy ingredients. Add salt.
Close the lid of the IP. Turn valve to sealed position. Cook at manual high pressure mode for 3 minutes. Leave for natural pressure release (like you can make it in morning and head to work)!
Add in the greens (will cook in that heat itslef).
Squeeze in lime juice. Garnish with cilantro.
Serve it as a soup.
Or serve it with a grain of your choice. We usually have it with a side of rice. You can check out rice recipe on my blog.
TIP:
I usually make rice as “pot in pot method”. Take out the rice and then use the IP to make the curry.