Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Oil
  • 3/4 cup Onions (sliced)
  • 1/2 tablespoon Ginger (minced)
  • 1/2 tablespoon Garlic (minced)
  • 2 tablespoon Red Curry Paste (I used Thai Kitchen)
  • 2 cups Pumpkin or Butternut Squash (peeled and cubed)
  • 1 can Coconut milk (14 oz, full-fat, divided)
  • 1/2 teaspoon Salt (adjust to taste)
  • 1 teaspoon Sugar
  • 1/2 tablespoon Soy sauce (use gluten-free if desired)
  • 1/2 tablespoon Rice Vinegar
  • 1 cup Red Bell Pepper (sliced )
  • 1 cup Broccoli
  • 1 tablespoon Lemon juice
  • 1/4 cup Cashews (optional)
  • 1/4 cup Cilantro or Basil (to garnish)

Instruction

  • Start the Pressure Cooker in Saute mode and heat oil in it.  Add onions, ginger, garlic and sauté for 2 minutes. 
  • Add 1/4 can of the coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, vinegar and stir.
  • Add in the pumpkin cubes. Press cancel and close lid with vent in sealing position. 
  • Start in Manual or Pressure cook mode for 2 mins at high pressure. When the cooking time is done, quick release the pressure manually.  
  • Open lid and change setting to sauté mode. Add remaining coconut milk, red peppers, broccoli, cashews and lemon juice. Cook for 2-3 minutes, then turn off. 
  • Garnish with cilantro or basil leaves. Serve with jasmine rice.