Coconut Curry Tomato Sauce Pressure Cooker Recipe

Coconut Curry Tomato Sauce Pressure Cooker Recipe

Ingredients

Makes 5 cups, enough for 1½ pounds pasta – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 tablespoons light olive oil or plain sesame oil
• 1 large white onion, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 tablespoon minced peeled fresh ginger
• 1½ tablespoons curry powder
• 1 (28-ounce) can whole plum tomatoes in juice, undrained
• 1 (8-ounce) can tomato sauce
• 1 (14-ounce) can unsweetened coconut milk
• 1 small cinnamon stick
• 1 teaspoon sugar or honey
• salt and freshly ground black pepper
• ¼ cup chopped fresh cilantro

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the jalapeno, garlic, and ginger and stir for 1 minute
4. Add the curry powder and cook, stirring, until fragrant, about 1 minute
5. Add the tomatoes and their juice, crushing them with your hand as you put them in the pot
6. Add the tomato sauce, coconut milk, cinnamon, and sugar; stir to combine
7. Season to taste with salt and pepper and stir
8. Close and lock the lid
9. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 6 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release (let stand for 15 minutes) or Quick Release method
15. Be careful of the steam as you remove the lid
16. Discard the cinnamon stick
17. Taste for salt and stir in the cilantro
18. If the sauce is not thick enough for you, simmer, uncovered, over medium heat until it reaches the desired consistency
19. Use or let cool completely and store in an airtight container in the refrigerator up to 3 days or the freezer 4 to 6 months

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