Thai-Style Vegetable Curry

Name: Thai-Style Vegetable Curry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 large bunch broccoli; 355 milliliters cooked chickpeas (or 1 can, drained and rinsed); 1 teaspoon dried basil leaves (omit if using fresh basil at the end); 10 larges fresh basil leaves, snipped (optional); 227 grams fresh mushrooms, halved or quartered; 2 teaspoons minced garlic; 0 teaspoons ground cardamom; 0 teaspoons ground cinnamon; 1 teaspoons ground coriander seeds; 2 teaspoons finely ground dried lemongrass (use fresh if you have it); 237 milliliters lite coconut milk plus 1 cup soymilk (see note); 1 pinch Generous of crushed red pepper flakes; 454 grams sweet potatoes, peeled and coarsely chopped; 2 Tbsps tamari soy sauce

The recipe Thai-Style Vegetable Curry is ready in roughly 25 minutes and is definitely A mixture of ground coriander seeds, ground lemongrass, lite coconut milk plus soymilk, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Set aside. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside separate from florets.

Ingredients you will need

Broccoli

Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute.

Ingredients you will need

Garlic

Water

Equipment you will use

Pressure Cooker

Add the coconut milk, soy sauce, lemongrass and other seasonings, reserved broccoli stalks, sweet potatoes, and mushrooms. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Reduce the pressure with a quick release method.

Ingredients you will need

Sweet Potato

Coconut Milk

Lemon Grass

Seasoning

Mushrooms

Soy Sauce

Broccoli

Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.

Ingredients you will need

Broccoli

Fresh Basil

Chickpeas

Equipment

Pressure Cooker

Ingredients

Servings:

1large bunch

broccoli 355milliliters

cooked chickpeas (or 1 can, drained and rinsed)1teaspoon

dried basil leaves (omit if using fresh basil at the end)10larges

fresh basil leaves, snipped (optional)227grams

fresh mushrooms, halved or quartered 2teaspoons

minced garlic 0teaspoons

ground cardamom 0teaspoons

ground cinnamon 1teaspoons

ground coriander seeds 2teaspoons

finely ground dried lemongrass (use fresh if you have it)237milliliters

lite coconut milk plus 1 cup soymilk (see note)1pinch

Generous of crushed red pepper flakes 454grams

sweet potatoes, peeled and coarsely chopped 2Tbsps

tamari soy sauce

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nikolaihof Hefeabzug Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.