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Green Curry Pumpkin Soup
Serves 10
4 cloves garlic, whole
1 brown onion, peeled, roughly chopped
1 tbsp green curry paste
750g pumpkin, skin and seeds removed,
cut into 5cm pieces
550g potatoes, peeled, quartered
1 tsp salt
600ml boiling water
400ml coconut cream
1. Place the garlic, onion, curry paste,
pumpkin, potatoes, salt, water and
coconut cream into the pressure
cooking bowl and stir until combined.
2. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘5’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Remove contents from the pressure
cooking bowl into another bowl and,
using a stick mixer, blend the soup
until it is thick and consistently smooth.
5. Serve with fresh bread.
NOTE: Do not use a stick mixer in the pressure
cooker bowl as this could damage the non-
stick coating.
Butter Chicken
Serves 10
2 tbsp olive oil
1 tsp ginger, minced
3 small onions, sliced thinly
2 tsp cayenne pepper, ground
2 tsp paprika, ground
1 tsp coriander seeds, ground
2 tsp turmeric, ground
2 tsp cumin, ground
2 x 420ml cans tomatoes, diced
2kg chicken breast, diced
½ cup chicken stock.
300ml pure cream to serve
Fresh coriander to serve
1. Turn the selection control dial to the
‘Sauté’ setting and heat the oil. Add
the ginger, garlic and onions and
sauté until golden brown.
2. Add the spices and stir until
combined. Add the tomatoes and
chicken breast and stir through until
everything is evenly coated.
3. Pour the chicken stock over the
chicken and securely place and
seal the lid onto the pressure cooker
ensuring the pressure release valve
is set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Stir through the cream and serve over
rice with fresh coriander.