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Recipe Category: Pressure-Cooker
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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
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
- Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
- Add the jalapeno, garlic, and ginger and stir for 1 minute
- Add the curry powder and cook, stirring, until fragrant, about 1 minute
- Add the tomatoes and their juice, crushing them with your hand as you put them in the pot
- Add the tomato sauce, coconut milk, cinnamon, and sugar; stir to combine
- Season to taste with salt and pepper and stir
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release (let stand for 15 minutes) or Quick Release method
- Be careful of the steam as you remove the lid
- Discard the cinnamon stick
- Taste for salt and stir in the cilantro
- If the sauce is not thick enough for you, simmer, uncovered, over medium heat until it reaches the desired consistency
- 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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