The Vegetables Just Melt! Special Curry Using A Pressure Cooker

The Vegetables Just Melt! Special Curry Using A Pressure Cooker

The vegetables are meltingly soft and sweet.
The onions will take a while to prepare though!
My husband says "This has the nostalgic taste of an old fashioned restaurant curry!"

Ingredients: 8 servings

300 to 400 g
2 medium
1 medium
2 medium
Red wine
100 ml
Grated garlic
About 1 1/2 teaspoons
Bay leaf
1 leaf
Curry powder
1 box (for 8 servings)
★ Apple jam
1 tablespoon
★ Japanese Worcestershire-style sauce
1 tablespoon
★ Sugarless cocoa powder
2 teaspoons
Water - 800 ml total
(500 ml + 300 ml)
Vegetable oil
1 tablespoon


1. Grate one of the onions in a food processor or on a grater. Cut the remaing onion plus the potatoes, carrot and beef into bite sized pieces.
2. Dissolve the cocoa powder in 1 tablespoon of hot water.
3. Cover the bottom of the pressure cooker pot with oil, and saute the garlic and beef until the beef changes color.
4. Add all the ingredients from Step 1 and 500 ml of water to the pot. Bring to a boil and skim off the scum.
5. Add the red wine and bay leaf.
6. Put the lid on and bring up to pressure over high heat. Turn the heat down to low, and cook under pressure for 10 minutes. Turn off the heat and let the pressure come down naturally.
7. When the pressure has come down and the lid can be opened, add 300 ml of water and bring back up to a boil. Turn off the heat, and dissolve in the curry powder.
8. Add the ★ ingredients, mix and simmer over low heat for 5 to 10 minutes. When it's thickened to the degree you like it, it's done.

Story Behind this Recipe

I wanted to make a rich and complicated tasting curry with everyday ingredients. I experimented with adding this and that, and came to this recipe.