Multicooker Indian Vegetable Curry
Why This Recipe Works
This recipe is from our book Multicooker Perfection.
We wanted a recipe for the ultimate vegetable curry, with a wide variety of perfectly cooked vegetables and a deeply flavorful Indian-inspired curry sauce. Curries are especially well suited to the multicooker: The closed environment means that none of the spices’ volatile flavors can escape, resulting in a bold-tasting dish with plenty of complexity. To cut down on the lengthy list of spices included in many curries, we turned to flavor-packed store-bought curry powder and garam masala. We found that sautéing the spices and aromatic ingredients bloomed their flavors so they didn’t taste raw in the finished dish. Choosing our curry ingredients carefully was important to making sure everything would cook through at the same time without breaking down too much. Cubed sweet potatoes and hearty cauliflower florets worked perfectly. Convenient canned chickpeas held their shape through cooking and soaked up some flavor from the sauce. We found it was necessary to hold a few ingredients out of the multicooker until after pressure or slow cooking: Green beans inevitably overcooked if added at the beginning; coconut milk maintained a brighter, fresher flavor when stirred in at the end.