Recipe adapted from Instantly Southern by Sheri Castle (Clarkson Potter, 2018 ).
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
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.
Cover and cook on low pressure for 4 minutes. Quick release pressure. Stir in corn and peas.
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.