Thank you to the following for reviewing Vegan Under Pressure and featuring the Thai Red Curry recipe on your blogs. The recipe can be found below and on page 152 of Vegan Under Pressure.
Dianne Wenz, Dianne’s Vegan Kitchen
Marla Rose, Vegan Street (Here is a link to the Q&A session I did with Vegan Street)
Nava Atlas, Veg Kitchen
Brandie Faust, 2 Flirty Girls and a Juicer
Thai Red Curry – Vegan Under Pressure
I am wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness.
If you are not familiar with lime leaves, you will likely recognize the flavor if you’ve eaten Thai food. Store the leaves in your freezer so that they are available when you need them. Galangal is a root, similar to ginger, that is used in Thai cooking. Chana dal is split chickpeas, which are used often in Indian cooking. If you can’t find them, split red lentils stand in easily. This is a perfect winter dish.
Ingredients
- 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
Instructions
- 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.
Notes
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo.
Hi Jill,
I really enjoy getting your newsletter. I grew up on pressure cooked meat dishes. I have graduated to eating more veggies since finding your site.
I live in Pgh. PA. Self employed.
I’m going to try and make it to the Johnstown event for the weekend.
Thank you so much for your time
Barbara Lopez