You will need:
- 1 red onions, cut into wedges
- 3 garlic, finely sliced
- 3cm ginger, peeled, finely grated
- 2 (740g) sweet potato, cut into chunks
- 2 (750g) eggplant, chopped
- 400ml coconut milk
- 1 Tbs ground coriander
- 1 tsp ground cumin
- ½ tsp ground chilli powder
- ½ tsp ground cloves
- 1 Tbs tamarind puree
- 8 curry leaves
- Serve, with naan bread and rice
Let's make it:
Step 1:
Press SAUTÉ, then START/STOP. Preheat. Add oil, preheat. Add red onion and cook for 4 minutes, add garlic and ginger, cook for 1 minute.
Step 2:
Add sweet potato and eggplant, add all other ingredients. Combine.
Step 3:
Secure the lid ensuring the steam release valve is in the seal (closed) position. Press STEAM and adjust time to 5 minutes. Press START/STOP.
Step 4:
Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes.
Step 5:
Serve with naan bread and rice.
