Pressure Cooker Vegetable Curry Recipe | Yummly

Pressure Cooker Vegetable Curry

NOT TOO SWEET(1)
Janice Bryers-roberson: "Lovely, replaced chickpeas, peas and green pepper…" Read More
21Ingredients
30Minutes
410Calories
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Ingredients

US|METRIC
  • 1 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 2 teaspoons mustard seed
  • 1 red onion (chopped)
  • 1 lemon (fresh leaf, or bay leaf)
  • 1 can chickpeas (rinsed)
  • 1 russet (large potato, cubed)
  • 1 sweet potato (large, cubed)
  • 1 green pepper (chopped)
  • 1 cup green peas (fresh or frozen)
  • 1 can coconut milk (non-sweetened)
  • 1/4 cup nutritional yeast flakes
  • 6 tablespoons curry paste (mild)
  • 1 teaspoon garam masala
  • 1 teaspoon tumeric
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder
  • 1 lime (freshly squeezed)
  • 1/4 can water
  • 2 tablespoons coriander (fresh, chopped)
  • 1/4 cup raw almonds (chopped, toasted)
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    NutritionView More

    410Calories
    Sodium11% DV260mg
    Fat32% DV21g
    Protein25% DV13g
    Carbs17% DV50g
    Fiber52% DV13g
    Calories410Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium870mg25%
    Protein13g25%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber13g52%
    Sugars9g18%
    Vitamin A70%
    Vitamin C90%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lovely, replaced chickpeas, peas and green pepper for carrots, celery, swede and parsnip. 😁

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