Name: Base Curry
Ingredients: 1 tbsp oil; 1 onion; 2 cloves garlic crushed; 2 tsp grated fresh ginger; 2 tbsp curry paste; Meat/fish/ veg/ pulses of choice; 1 tbsp tomato puree; 1 x 400g tin chopped tomatoes; 1 veg stock cube; 200 ml water; 160 ml tin coconut cream; Salt

Base Curry

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Course Main Course

Cuisine Indian, Oriental

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

1 tbsp oil
1 onion
2 cloves garlic crushed
2 tsp grated fresh ginger
2 tbsp curry paste
Meat/fish/ veg/ pulses of choice
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
1 veg stock cube
200 ml water
160 ml tin coconut cream
Salt

Instructions

Set pot to SAUTE with oil in inner pot.
Add onion. Sauté for 5 minutes.
Add all other ingredients except coconut cream and salt.
Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
Set to PRESSURE for 7 mins for chicken fillets, or STEW for beef of lamb chunks. Always NPR after cooking meat.
Stir in coconut cream and check seasoning. Add salt if required.

Keyword Base Recipes, Instant Pot