Vegan Massaman Curry

 Adapted from ministryofcurry.com

Ingredients

- 1 tablespoon oil

- 4 oz massaman curry paste

- 1 can unsweetened coconut milk full fat

- 1 medium yellow onion sliced 

- 1 medium potato, cubed

- 1 medium sweet potato, cubed

- ½ cup broccoli small inch florets

- ½ cup thinly sliced orange capsicum

- ½ cup snow peas or green beans, cut into 2-inch pieces

- 20 cashews raw and unsalted optional

- 1 teaspoon salt

- 1 teaspoon soy sauce

- 1 teaspoon brown sugar optional

Garnish

- ¼ cup roasted cashews or peanuts rough chopped, optional

- ¼ cup cilantro or Thai basil leaves chopped

Other Vegetables & Add Ins

- Mushrooms

- Carrots

- Tofu

Instructions

- Set the pressure cooker to saute mode and heat oil. 

- Add the curry paste and saute for 30 seconds. 

- Stir in the coconut milk and mix well. Press Cancel as you stir the milk.

- Add onion, potatoes, cashews, and salt. 

- Give a quick stir and close the pressure cooker with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.

- Open the pressure cooker and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. 

- Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.

- Garnish with cilantro, Thai basil, and additional nuts. 

- Serve hot with steamed Jasmine rice.