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Cauliflower-Potato Curry

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Description Edit

Contributed by PressureCookerRecipes Y-Group

Ingredients Edit

Directions Edit

  1. Cut the cauliflower into florets about 2 inches wide across set aside.
  2. Heat the oil in the cooker.
  3. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds.
  4. Turn off the heat, let cool slightly and carefully add 1 cup of water (caution beware oil may splatter when adding water) and tomato paste.
  5. While stirring with fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne.
  6. Bring to a boil.
  7. Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top.
  8. Lock the lid in place.
  9. Over high heat, bring to high pressure.
  10. Lower the heat just enough to maintain high pressure for 3 minutes.
  11. Reduce the pressure with a quick release method.
  12. Remove lid.
  13. Stir well to combine.
  14. Add 1 cup frozen defrosted peas and simmer 1 to 2 minutes.

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