Thai-Style Vegetable Curry

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 10 Basil, large fresh leaves
  • 1 large bunch Broccoli
  • 1 1/2 cups Chickpeas, Cooked
  • 2 tsp Garlic
  • 1 1/2 tsp Lemongrass, finely ground dried
  • 1/2 lb Mushrooms, fresh
  • 1 lb Sweet potatoes

• Canned Goods

  • 1 cup Coconut milk plus, lite

• Condiments

  • 2 tbsp Tamari soy sauce

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 1/8 tsp Cinnamon, ground
  • 1/2 tsp Coriander seeds, ground
  • 1 Generous pinch Red pepper flakes

Found on blog.fatfreevegan.com

Description

Ingredients

• 1 large bunch broccoli
• 2 teaspoons minced garlic
• 1 cup lite coconut milk plus 1 cup soymilk (see note)
• 2 tablespoons tamari soy sauce
• 1 1/2 teaspoons finely ground dried lemongrass (use fresh if you have it)
• 1 teaspoon dried basil leaves (omit if using fresh basil at the end)
• 1/2 teaspoon ground coriander seeds
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Generous pinch of crushed red pepper flakes
• 1 pound sweet potatoes, peeled and coarsely chopped
• 1/2 pound fresh mushrooms, halved or quartered
• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 10 large fresh basil leaves, snipped (optional)

Directions

• Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Set aside. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside separate from florets.
• Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute. Add the coconut milk, soy sauce, lemongrass and other seasonings, reserved broccoli stalks, sweet potatoes, and mushrooms.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes.
• Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
• Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.

Nutrition