Green Vegetable Curry (Low Carb)
Sandra from @sandraskochblog prepared a delicious vegetarian curry in a pressure cooker .
Using a pressure cooker saves up to 70% of the conventional cooking time.
Thanks to its practical features, the pressure cooker is very easy to use. The positioning aid simplifies secure closing, and the adjustable steam release function on the cooking crown allows the pressure to be easily and safely reduced after the cooking time is complete.
13 min
Total Time
8 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 | Cauliflower (approx. 1 kg weight) |
| 2 | Pak Choi |
| 2 | Spring onions |
| 250 g | Frozen garden peas |
| 300 g | Canned coconut milk |
| 1.5 tbsp | green curry paste |
| 1 pinch of chili | |
| Salt and pepper | |
| 1/2 tsp | Ginger paste or freshly chopped ginger |
| 1/2 | Handful of fresh, chopped coriander |
| 1 tbsp | Coconut oil for frying |
Instructions
Step 1 of 6:
Break cauliflower into florets, roughly chop the pak choi, slice the spring onions into rings, and chop the coriander. The peas do not need to be thawed.
Step 2 of 6:
Melt coconut oil in a pot and briefly sauté the curry paste in it.
Step 3 of 6:
Deglaze with coconut milk, stir in salt, pepper, chili, and ginger, then add the cauliflower and peas to the pot.
Step 4 of 6:
Close the lid, set to cooking level 2. As soon as the green ring appears on the cooking crown, the cooking time of about 8 minutes begins. Regulate the stove to a low setting accordingly.
Step 5 of 6:
After the cooking time has ended, remove the pressure cooker from the heat, let it steam out, and then stir in the pak choi and spring onions.
Step 6 of 6:
Sprinkle with chopped coriander. If you like, serve the curry with rice.
