Pressure Cooker Beef Curry

This electric Pressure Cooker Beef Curry with Coriander/Cilantro sauce is not your average curry. There is nothing from a jar – its completely made from scratch and has a flavour base of garlic, ginger, tomato, coriander/cilantro, basil and coconut cream.

Course Dinner

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 594kcal

Author Kim

Equipment

Pressure Cooker

Ingredients

1.5 kg/ 3 pounds of Lean Diced Beef
4 fresh long green chilli’s
7.5 cm/3 inch piece fresh ginger chopped
6 cloves garlic
2 medium tomatoes chopped into quarters
2 tablespoons tomato paste
2 teaspoons sea salt
½ teaspoon pepper
2 cups fresh coriander/cilantro
1 cup fresh basil
440 ml /1 ¾ Cups Coconut Cream
2 tablespoons Sugar free peanut butter
1 tablespoon vegetable oil
2 cups Basmati rice
2 tablespoons Cornflour/cornstarch
2 tablespoons tap water

Optional

Squeeze of lemon or lime
Green beans and broccoli to serve

Instructions

In a food processor or high speed blender, add the chilli, ginger, garlic, tomatoes, tomato paste, coriander/cilantro, basil, salt and pepper. Blitz to combine until is resembles a smooth paste.
Take out enough paste to fill ¼ of a cup and put in the fridge for serving. Hold the remaining paste to the side.
Add the vegetable oil to the inner pot of the pressure cooker. Do not use the lid while sautéing the meat. Keep the lid to the side.
Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
Add the meat to the pot and brown it off. (about 3 or 4 minutes)
Add the coriander/cilantro basil paste to the inner pot (reserve the ¼ cup in fridge for serving)
Add the coconut cream and peanut butter to the pot. Stir to mix in.
Secure and lock in lid in clockwise direction. Set the valve to seal.
Select the menu by pressing the PRESSURE COOK button
Select the “MEAT/POULRTY” setting and adjust the cooking time to 20 minutes.
Press start to commence the cooking process.
Once timer has gone off, release pressure valve so steam can escape.
Remove lid and stir the curry. To thicken, make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.
Serve with basmati rice, and optional greens, such as beans, or broccoli

Notes

This curry freezes well and will keep in air tight containers in the freezer for 6 weeks.
If keeping leftovers in the fridge, eat with 3 days.

Nutrition