Today, I did a take off of one of my own recipes for the pressure cooker: Green and Red Bean African Curry which is a riff on an African Curry recipe that I learned from Shuli and Ronit of Whole Spice, which is where I get the mighty delicious African curry powder.
Today the curry did not contain red beans (kidney) but did have marinated Zesty Lemon tempeh from Lightlife Foods, as well as potatoes. At the end of cooking I added some corn cut off the cob, which I cooked on the cob last night for 2 minutes in the pressure cooker.
The whole dish requires about 3 minutes at pressure. I say about because I used freshly dug potatoes and they sometimes only require a couple of minutes cooking. I do this dish in increments, using a quick release in between.
Here's what I discovered:
- I was hungry and I ate a lot of this for lunch.
- I prefer to marinate my own tempeh and do not care for the Lightlife but like the Turtle Island brand marinated tempeh better.
- The dish really does taste better with kidney beans but I didn't have any, and wanted a protein component.
- This curry, like many others, is highly adaptable and many seasonal vegetables could be added or substituted. I thought about adding summer squash or greens but that thought quickly left my head as I started cooking because I was so hungry.
- I still love my pressure cooker and what it does for me, and how quickly it does it. I can have a meal in almost no time -- less than 15 minutes from cutting board to mouth.
And that's why I blog -- for meals. If you want the recipe for the African curry, please leave a comment or email me firstname.lastname@example.org.
If you are interested in learning more about pressure cookers or how to use them please visit my pressure cooking website.