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
- 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.
- Meanwhile, heat oil in 8-qt pressure cooker. Add cumin seeds and saute until they begin to pop – about 30 seconds.
- 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.
- Add tomato paste and one or two tablespoons of water, stir until ingredients are well blended.
- Add potatoes, carrots, cabbage and tofu, and gently mix together until coated with tomato & spice mixture.
- 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.
- Serve curry with brown rice.