Cabbage Coconut Curry in the Pressure Cooker
This comforting Sri Lankan-inspired curry features soft cabbage, tender carrots, and a rich coconut milk sauce infused with aromatic spices, all made effortlessly in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon vegetable oil for popping mustard seeds
- 1 teaspoon mustard seeds
- 1 onion thinly sliced
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 green chili sliced
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.5 head cabbage thinly shredded
- 1 carrot julienned
- 1 cup coconut milk
- 0.5 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro chopped, for garnish
Instructions
Instructions
- Heat your vegetable oil in a large pan over medium heat. Toss in those mustard seeds and wait till they start to pop and crackle.
- Add the thinly sliced onion and sauté for about 3 to 4 minutes, until soft and translucent.
- Stir in the minced garlic, grated ginger, and sliced green chili. Cook for a couple minutes until fragrant.
- Add turmeric, coriander, and cumin powders. Stir well to coat the onions with spices.
- Mix in the shredded cabbage and julienned carrot. Stir well to coat the vegetables with the spiced onions. Cook for 5 minutes.
- Pour in the coconut milk and add salt. Stir to combine. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Uncover and cook a few more minutes if you want the sauce thicker.
- Remove from heat, stir in lime juice, and sprinkle cilantro on top. Serve hot and enjoy!
Notes
Refrigerate leftovers in an airtight container and use within 3 days. Freeze in single-serve portions for easy reheating. The flavors deepen overnight!