3 c. vegetable broth
1 onion, chopped
3 carrots, sliced
1 t. minced garlic
2 T. curry powder
1 t. ground coriander
3 c. chunked Yukon gold potatoes
3 c. green beans in 1 inch pieces
1 15-oz. can diced tomatoes (we use petite)
1 15-oz can garbanzo beans, drained and rinsed
1/2 c. frozen peas, thawed (optional)
3/4 c. coconut milk*
- Place 1/3 c. of the broth in a large pot.
- Add the carrots, onions, and garlic.
- Cook, stirring occasionally, until onions have softened.
- Stir in the curry powder and coriander.
- Add the remaining broth, potatoes, beans, tomatoes, and garbanzos.
- Bring to a boil, reduce heat, cover and cook over low heat for about 30 to 40 minutes.
- Add the peas and cook for an additional 5 minutes, or until all vegetable are tender.
- Add coconut milk (or rice milk mixed with coconut extract*).
- Serve over brown rice.
*For a lower fat version, you can use rice or soy milk and 1/8 t. of coconut extract instead of the coconut milk.
*It makes a lot, so if you aren't going to use it all it freezes great in a freezer bag.
*It's also very good with pineapple mixed in.
Pressure Cooker Instructions:
Put the broth, onion, garlic, potatoes, carrots, green beans (unless using canned), tomatoes, garbanzos, and spices in the pressure cooker and cook on low pressure for 1 minute, quick release. Add coconut milk, peas (and green beans if canned).
I actually turn the pressure cooker on (set to low pressure, 1 minute, and press start) but leave the lid off as I chop and add the ingredients in this order: broth, onions, garlic, carrots, potatoes, green beans, tomatoes, garbanzos, spices. This allows the onions to soften before everything else cooks. Then I just put the lid on and let it do it's thing. (It also speeds the process even more this way.) We got home from church yesterday afternoon at 4:30. Dinner was on 45 minutes later! (I had cooked the rice before church.)