Thai Red Curry – Vegan Under Pressure
- 1 cup sliced onion
- 3 cloves garlic minced
- 1 teaspoon or more minced hot chile such as jalapeño; or ½ teaspoon crushed red pepper
- ½ cup chana dal or split red lentils
- 2 pieces dried galangal slices
- 2 kaffir lime leaves
- 1¾ cups vegetable stock
- ½ cup regular or light coconut milk
- 2 teaspoons Thai red curry paste
- 4 to 5 cups or more peeled cubed winter squash, such as butternut, kabocha, or acorn (1 pound)
- 4 ounces oyster mushrooms sliced
- 1 cup broccoli florets; or 2 cups thinly sliced kale collard greens, or Swiss chard
- 1 to 2 tablespoons lime juice
- Chopped cilantro for garnish
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 1 minute. Add the garlic and chile and cook 1 minute longer.
- Add the chana dal, galangal, lime leaves, ¾ cup of the stock, the coconut milk, and curry paste. Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
- Add the squash, mushrooms, and remaining 1 cup stock. Lock the lid back on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.
- Stir in the broccoli. Lock the lid back on and let sit for 2 minutes. Carefully open the lid. Remove the galangal slices.
- Transfer the contents to a large bowl. Add lime juice to taste, sprinkle with cilantro, and serve.