Vegetable Curry for Two

Many young people now are living alone, but they still want to enjoy home cooked meals. I will now share an easy instant pot vegetable curry.

Ingredients:

2 small potatoes, peeled and cut into 1/2-inch cubes

1 carrot peeled and cut into the same size pieces as potatoes

4 oz. tofu, cut into 1/2-inch cubes

1 cayote, peeled and remove seed cut as size of potatoes

Spicy ingredients:

1/2 tsp of each of the following: turmeric, coriander powder, chili powder, cumin, cinnamon, and clove powder

1 tsp curry powder, salt, and pepper

1/4 inches ginger, finely chopped

1 garlic clove, minced

1 shallot, peeled and chopped

Other ingredients:

1 cup vegetable broth

1 cup coconut milk

Thickening ingredients:

2 tbs cornstarch and 2 tbs water 

Oil for deep frying the tofu

2 tbs oil for stir-frying spicy ingredients

Chopped cilantro for garnishing

Serve with rice or noodles. 

Directions:

In a small pot, add enough oil to fry the tofu until golden brown. Remove.

All the vegetables cut in the same size so they can cook at the same time.

In an instant pot, turn on the function sauté (read the manual of the instant pot). Add the spicy ingredients and cook until fragrant (about 2 minutes).

Add vegetables, deep-fried tofu, and broth. Change the instant pot setting to the pressure cook function for 8 minutes (close the lid with the sealing, follow the instructions of the instant pot)

After the pressure cooking is done, release the valve and remove the lid.

Remove all the tofu and vegetables and place in bowl. 

Add coconut milk and change the function to broth.  Combine the cornstarch and water and mix well. Add to the instant pot. Bring it to a boil.

Return the vegetables and tofu back into the instant pot and simmer for 1 minute. Adjust the seasoning at this point to your taste.

Sprinkle chopped cilantro when serving.