I gave Greg this digital pressure cooker for Christmas last year and we absolutely LOVE it. This week, Greg found an absolute winner of a recipe in this coconut pork curry recipe from Melissa Clark’s Dinner In An Instant. It’s as good as (if not better than) any curry we’ve ever had in a restaurant and only takes about 45 minutes to make, so we’ll be cooking this one for years to come.
Pork Curry
3 Tbsp butter (or ghee or safflower oil)
3 Tbsp coconut oil or lard
2 cups pureed tomatoes
2 cups chopped onions
6 garlic cloves
2 Tbsp chopped fresh ginger
1 tsp cumin seeds
1/2 tsp cinnamon
1 tsp cardamom
2 tsp ground coriander
1 Tbsp salt
1 tsp ground turmeric
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2 lbs Stonecrop pork kabobs
2 tsp garam masala
1/2 cup unsweetened coconut milk
Cooked rice (for serving)
Plain yogurt (for serving)
DIRECTIONS
1. Using the saute function on your pressure cooker, heat the butter and coconut oil. Stir in the onions and cook until evenly browned, stirring often for 12 to 18 minutes.
2. Stir in the garlic, ginger and cumin seeds. Cook for another 2 minutes. Add the cinnamon and cardamom, cooking for another minute.
3. Stir in the coriander, salt, turmeric, red pepper flakes, black pepper, and tomato puree.
4. Stir in the meat, cover, and cook on low pressure for 5 minutes. Let the pressure release naturally.
5. If the sauce seems too thin, you can remove the meat and simmer the sauce until it’s thickened to taste. Note that the coconut milk will thin the sauce slightly.
6. Stir in the coconut milk and garam masala, then let the curry sit for 20 minutes to allow the flavors to meld nicely.
7. Serve with rice and enjoy!