You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This tofu and veggie curry is so nutritious and tasty! Packed full of veggies and protein, this is incredible for feeding the whole family or meal prepping.
Let me know what you thought in the comments down below!
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Tofu & Veggie Coconut Curry
1 bell pepper
2 cups of potato
2 cup of carrots
2 cups of cauliflower
1 cup split green peas
1.5 blocks of chunked tofu
1 cup of frozen peas
1 handful of chopped kale
4 tbsp butter chicken seasoning
1 tbsp maple syrup
You also need
1 Can of light coconut milk
1 Can crushed tomatoes
2/3 Cup of water
chop all the veggies.
begin by sautéing the onion, bell pepper, curry seasoning and a couple tablespoons of the crushed tomatoes for 5-7 minutes in the instant pot or saucepan. Add a splash of water if needed to assist sauté.
Then add the chopped potato, carrots, cauliflower, split peas, tofu, curry seasoning, coconut milk, crushed tomatoes and water to the instant pot or pot.
For the Instant Pot hit the ‘Bean/Chilli’ button and set for 14 minutes or so.
On the stove top you will want to just simmer on medium low until everything is soft cooked. Probably 40 minutes or so. Stir often.
Once it is all done cooking stir in the frozen green peas and kale.
Serve with rice or your favourite grain.
Top with fresh cilantro if you’re into it!
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