Cauliflower-Potato Curry

INGREDIENTS

1 large head cauliflower (about 2 1/2 pounds) 1 T whole cumin seeds 3 T tomato paste 2 T mild curry powder 1 teaspoon ground coriander seeds 1teaspoon ground cinnamon 1 teaspoon salt, or to taste pinch of cayenne 1 pound thin-skinned potatoes, scrubbed and cut into 1/2-inch dice 1/2 cup diced red bell pepper 1/4cup minced fresh coriander (optional)

PREPARATION:

Cut the cauliflower into florets about 2 inches wide across Set aside.

Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Turn off the heat, let cool slightly & carefully add 1 cup of water. (CAUTION BEWARE OIL MAY SPLATTER WHEN ADDING WATER) & tomato paste. While stirring with fork, sprinkle in the curry powder, coriander, cinnamon, salt, & cayenne. Bring to a boil. Set the potatoes & red bell pepper in the liquid & place the cauliflower florets on top. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure for 3 minutes. Reduce the pressure with a quick release method. Remove lid. Stir well to combine. Add 1 cup frozen defrosted peas & simmer 1 to 2 minutes.

Contributed by:

 * PressureCookerRecipes Y-Group