Some bloggers concoct recipes because they have a keen desire to publish and photograph them. I have a keen desire to eat — at least 3 meals and a number of snacks a day. Since this is a blog about pressure cooking, I am not going to mention any raw food that I eat, but I do that, too.
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 jill at pressurecookingonline.com.
If you are interested in learning more about pressure cookers or how to use them please check out the rest of this site, especially the pressure cooker page.
Cecilia says
I just got a 6 quart electric pressure cooker (11.6 psi) and love to see this recipe, to see if I can use your recipe book to adapt to this 11.6 psi cooker, thanks.
admin says
The recipes in my book The New Fast Food, even though, written for the stove top pressure cooker seem to work out pretty well in the electric pressure cooker. There might be times when you need to add a bit more liquid (as with beans when I mention 1/2 cup, 3/4 cup is just fine or up to 1 cup and with some vegetables). In general, though, you will find that the recipes for grains, soup, stew, chili, curry and more will work well in the electric cooker.
Have fun with it. And be sure to visit my other site .
Cecilia says
Thanks. I understand from you Jill that it is a matter of adjusting (increase) the amount of liquid. I can do that. What about the amount of time, will I have to add or decrease too?
One more question, I do not eat allium type plants (garlic, leek, all kinds of onions and chives), as I am allergic to them. If I leave them out, will that work with your recipes? Thanks very much.
admin says
The times ought to be the same because the electric pressure cooker takes more time to get to pressure and more time to come down. Most people (and I) have found that the cooking times remain the same.
I do use alliums but the recipes (except for something like Potato Leek Soup) will work fine without alliums. (I feel for you as I love allium vegetables and use them often but if you can’t eat them, by all means, don’t.)
Debbie says
I would love the recipe!!!
admin says
The recipe as originally written is on its way to you. I hope that you like it.
diabetic diet says
Love it. Thank a lot for taking the time. I will definitely return back to read more and recommend my friends about this website
Helena says
Presssure Cooking < Loved it!
Maryann Murphy says
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