1-1/2 pounds Yellow Potatoes, sliced into 2-inch pieces
¾ cup White Onions, cut into 1-inch pieces
1-1/2 cup Baby Carrots
4 cups Water
2-1/2 cups Vegetable Stock
7.8 ounces Japanese Curry Mix
Sesame Seeds, as needed (Optional)
Cilantro, as needed (Optional)
Preparation
Prep Time: 7min | Cook Time: 25min
Place the potatoes, onions, carrots and water in the multicooker. Close the lid and set to manual, high pressure for 6 minutes. Allow for a natural release of pressure for 2 minutes, then manually release the pressure. Drain the vegetables, discarding the water. Set the potatoes, onions, and carrots aside, and return the stainless-steel insert to multicooker.
Add the stock and curry mix to the multicooker and turn to sauté.
Cook the sauce until it thickens, about 3-5 minutes, then carefully stir in the cooked potatoes, onions, and carrots.
To serve, garnish the curry with the sesame seeds and cilantro if desired. Enjoy!
Nutrition
Calories330
Fat9g
Sodium200mg
Carbohydrates58g
Protein5g
Sugar9g
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