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Dans la lune

March 22, 2017

Creamy tomato curry – Pressure cooked

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Creamy tomato curry – pressure cooker

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Creamy tomato curry – pressure cooker

Ingredients

  • 500g beef strips
  • 4 garlic cloves - finely chopped
  • 20g ginger - finely chopped
  • 1/2 pepper (yellow, red or orange) - cut into chunks
  • 1 tomato - cut into chunks
  • 1 onion - cut into chunks
  • 1 canned tomato - 400g
  • 300ml water
  • - seasoning A -
  • 1/2 tbsp curry powder
  • 1 1/2 tbsp soy sauce
  • 1 tbsp strawbelly jam
  • 1 tsp fine salt
  • 2 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp corriander powder
  • - seasoning B -
  • 1/2 tbsp sweet paprika powder
  • 2 tbsp heavy cream
  • 50g mascarpone cheese

Instructions

  • 1. In a pressure cooker, heat 1 tbsp oil, fry garlic and ginger until fragrant. Add onion and beef, continue stirring.
  • 2. Add paprika and tomato and stir.
  • 3. Add water and canned tomato, then close the pressure cooker and turn the heat to high. When the pressure builds up, turn the gaz down medium-low and time it for about 15 mins.
  • 4. Remove the pressure cooker from the heat and let the pressure come down naturally, about 15 minutes.
  • 5. Remove the cover, add the ingredient A into the pressure cooker pot and simmer it without the lid for about 10 mins.
  • 6. Add the ingredient B and simmer for about 5 mins more.
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https://atelierlalune.com/2017/03/creamy-tomato-curry-pressure-cooker/

 

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