Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lrg head cauliflower (about 2 1/2 pounds)
- 1 tsp whole cumin seeds
- 3 tsp tomato paste
- 2 tsp mild curry pwdr
- 1 tsp grnd coriander seeds
- 1 tsp grnd cinnamon
- 1 tsp salt, or possibly to taste
- 1 pch cayenne
- 1 lb thin-skinned potatoes, scrubbed and cut into 1/2-inch dice
- 1/2 c. diced red bell pepper
- 1/4 c. chopped fresh coriander (optional)
Direcciones
- Cut the cauliflower into florets about 2 inches wide across Set aside.
- Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just till they begin to pop, 5 - 10 seconds. Turn off the heat and add in 1 c. of water. (stand back to avoid sputtering oil) and tomato paste. While stirring with fork, sprinkle in the curry pwdr, coriander, cinnamon, salt, cayenne. Bring to the boil. Set the potatoes and red bell in the liquid and place the cauliflower florets on top. Lock the lid in place.
- Over high heat, bring to high pressure. Lower the heat just sufficient to maintain high pressure for 3 min. Reduce the pressure with a quick release method. Remove lid. Stir well to combine. Add in 1 c. frzn defrosted peas and simmer 1 to 2 min.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 52 | |
| Calories from Fat 12 | 23% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 642mg | 27% |
| Potassium 421mg | 12% |
| Total Carbs 10.43g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.17g | 2% |
| Protein 2.88g | 5% |
