Pressure Cooker Tofu Vegetable Curry

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10 oz. Extra firm tofu, excess liquid removed, 1-inch dice

1 cup edamame, frozen

1 large potato, scrubbed, large dice

1 ½ cups cabbage, coarsely chopped

1 large carrot, cut into 1½ inch rounds

1 medium onion, coarsely chopped

3 tablespoons olive oil

1 inch piece ginger, grated

4 – 6 large cloves garlic, minced

1 jalapeno or serrano chili, minced

3 tablespoons tomato paste

1 tablespoon ground coriander

2 teaspoon ground cumin

1 ½ teaspoon cumin seeds

1 teaspoon turmeric

1-2 teaspoons salt

½ teaspoon pepper

2 cups brown basmati rice

4 cups water



  1. Rinse and soak rice for 30 minutes. Drain rice, reserve water. Combine the rice, reserved water plus more enough water to make 4 cups total, and ¼ teaspoon of salt in a 2 quart pot with tight-fitting lid, bring to a boil. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from heat and let stand for 5 minutes, then fluff with fork.
  2. Meanwhile, heat oil in 8-qt pressure cooker. Add cumin seeds and saute until they begin to pop – about 30 seconds.
  3. Add onion and saute until golden, then add ground cumin, coriander, turmeric, and 1 teaspoon of salt, stir together for one minute, then add garlic, ginger, and chili and stir for another 30 seconds.
  4. Add tomato paste and one or two tablespoons of water, stir until ingredients are well blended.
  5. Add potatoes, carrots, cabbage and tofu, and gently mix together until coated with tomato & spice mixture.
  6. Add enough water so it’s about 2 inches below the vegetables, bring to a boil. Lock the lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Reduce pressure by placing the cooker under cold running water.
  7. Serve curry with brown rice.

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