Vegetable curry

Method

1. 1 Mix cumin seeds with oil until they crackle and pop.
2. 2 Sauté the chopped onions, ginger, and garlic until fragrant.
3. 3 Add tomatoes and curry powder, and cook for 5 minutes until thickened.
4. 4 Add potatoes, carrots, peas, and water, and simmer for 20 minutes until the vegetables are tender.
5. 5 Pour in the coconut milk, season with salt, then turn off the heat.

With an appliance

• Pressure cooker 28 min

  Replace step 4: cook potatoes, carrots, and beans under high pressure for 4 minutes, then quickly release, saving about 16 minutes and eliminating the need to monitor the boiling point; the coconut milk in step 5 can still be added after the lid is opened to prevent oil separation.