Food You Can Eat: Coconut Curry

16/1/24 myopicprophet 13

The retrospective of FYCE offerings continues. This post is from April, 2020:

As I mentioned in my potato curry post I am not a huge fan of coconut curry, but this coconut curry recipe is one (perhaps the only one) I really enjoy. This can be green or red (or both) curry based on the colour of peppers/curry paste you use and the cauliflower, broccoli, peas, and corn can be fresh or frozen.

Ingredients:

  • 3 to 4 chopped potatoes
  • 1 cup cauliflower
  • 1 cup broccoli
  • 1/2 sliced bell pepper
  • 1/2 cup vegetable broth
  • 1/2 cup corn
  • 1/2 cup peas
  • 2 Tbsp curry paste (or turmeric, cumin, and oregano)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup coconut milk
  • 2 more cups vegetable broth
  • Salt

Instructions:

Add the potatoes, cauliflower, broccoli, bell peppers, and 1/2 cup of vegetable broth to the instant pot and pressure cook for 3 minutes. Do a quick release when finished.

Set the instant pot to soup mode and add the corn, peas, curry paste (or spice blend), garlic powder, onion powder, coconut milk, and 2 cups of vegetable broth. Stir until mixed (or until curry paste has dissolved) and heat until the peas and corn are soft.

If you’re meal-prepping, put in meal-sized containers and freeze. Add salt at time of consumption. I like it served with rice:

I cut the broccoli and cauliflower into small pieces so they became part of the sauce. To make this “properly” it is best to use full-sized florets.
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About myopicprophet 126 Articles
Kinja refugee. Rants often. Right sometimes.

13 Comments

  1. saw the top pic and thought oooo pea soup!
    i love pea soup… the stuff you get canned here is awesome
    its so thick it actually stays can shaped when you manage to shake it into the pot…
    you have to brutalize it with a spoon and heat it for it to become soup
    awesome !
    (uhhhh….. well…that seemed relevant to me)

  2. I made your potato curry the other week and was very good! Even the carnivorous Keitel liked it. And it made enough for 3 meals. Will unfreeze one next week. Thank you! Oh, having no instapot, the big old cast iron stew pot worked well, simmered it for a while.

      • About three years ago my husband asked me if I wanted an Instapot for my birthday. “No, and for three reasons. One, I don’t need one. Two, we don’t have the counter space. Three, YOU WANT TO GET ME A COOKING APPLIANCE FOR MY BIRTHDAY?”

        “But your friend X gave you that knife set and you were thrilled with it. I just thought–”

        “That was a housewarming present and I’m not married to X. You know what I need though is a new meat thermometer and maybe a candy thermometer. Hand me that Williams Sonoma catalog.”

        “Oh, the next 20 years are going to be fun, aren’t they?”

  4. I love my instapot. I normally use it once a week, now it’s twice a week. Makes things easier when you’re a single person and a good internet connection to find recipes to use.

    Made instapot Meatloaf with mashed potatoes today. Broiled the meatloaf in the oven to crisp up the outside.

    Later this week it will be lamb coconut curry. Similar to what you’ve done here.

    • I have one and I like it, more as a slow cooker than a pressure cooker. I don’t trust the pressure cooker function except for stuff I know I’m going to cook the hell out of, like the barley I made yesterday.

      But I think it’s a lot more flexible than the old slow cooker I used to have. You can fry up stuff like onions and meat in it, then dump a bunch of other stuff and then turn the heat down low, and it works great doing the low and slow deal for soups and stews.

      Also, my kitchen is tiny so during the summer the stove tends to really heat it up. The Instantpot is really well insulated, so when I cook with it there isn’t any heat radiated out.

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