Cookbook Club

Instant Pot Green Curry and Vegetable Medley

By: The Local Palate
Photo by Hélène Dujardin

recipe heading-plus-icon

yields

Serves 4 to 6

    Ingredients
  • 3 tablespoons ghee or unsalted butter
  • 3 large shallots, peeled, halved lengthwise, and thinly sliced

  • 1 serrano chile, thinly sliced

  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons tomato paste

  • 2 to 3 teaspoons green curry paste, to taste

  • 1 teaspoon kosher salt

  • ¾ cup light-colored vegetable stock or chicken stock
  • 1 medium sweet potato, peeled and cut into 1½-inch pieces (about 2 cups)
  • 2 small parsnips, peeled and cut into 1½-inch pieces (about 1½ cups)
  • 2 medium red potatoes, scrubbed and cut into 1½-inch-pieces (about 2 cups)
  • 2 cups cauliflower florets

  • 1 cup fresh or thawed corn kernels

  • 1 cup fresh or thawed petite green peas
  • 1½ cups well-shaken buttermilk
  • 2 tablespoons cornstarch
  • 2 cups baby spinach

steps
  1. In a multicooker set to sauté medium, warm ghee. Stir in next six ingredients. Cook, stirring constantly, until sizzling and fragrant, about 1 minute. Stir in stock and gently scrape to loosen any glaze from bottom of pot. Add sweet potato, parsnips, potatoes, and cauliflower.
  2. Cover and cook on low pressure for 4 minutes. Quick release pressure. Stir in corn and peas.
  3. Whisk together the buttermilk and cornstarch in a measuring cup. Pour into
 the pot and stir gently until slightly thickened, about 1 minute, taking care to not crush the vegetables. Stir in the spinach and serve.

From Southern Comfort in an Instant.

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