VEGETABLE CURRY STEW WITH RICE
1 1/2 cups rice cooked, drained and set aside
500 g stewing beef cut into blocks and fat and bones removed
2 onions made finely in a processor
3 tomatoes made finely in a processor
3 carrots made finely in a processor
1 cup white wine
1 cup beef stock
1 cup frozen beans
1 cup frozen peas
1 cup frozen corn
4 potatoes peeled and chopped
1 packet of tomato paste
3 tablespoons curry powder
15 ml Worcestersause
2 tablespoons brown sugar
coconut oil for frying
salt and pepper to taste
herbs to taste
On the stove put the stove on high and add the coconut oil to the pressure cooker vessel.
Add the onion, tomatoes, carrots, salt and pepper, and herbs and curry powder and tomato paste.
Fry for at least 10 min.
Add the stewing beef and fry till brown.
Add the brown sugar, beef stock, white wine, Worcestersause.
Let it cook on middle heat for 10-15 min.
Put the pressure cooker vessel inside the pressure cooker.
Add the potatoes, beans, peas and corn.
Put the lid on the pressure cooker and seal it.
Put the pressure cooker timer on 34 min.
Release the pressure on the pressure cooker and serve with the rice.
Photo and recipe posted by Kristie Townsend