Comments on: Pressure Cooker Beef Curry

By: Barbara Schieving

Barbara Schieving — Sun, 05 Dec 2021 14:19:05 +0000

In reply to Kallee. That's so great to hear - thanks Kallee!

By: Kallee

Kallee — Sun, 05 Dec 2021 14:10:08 +0000

In reply to Tara. Just a massive thank you for the recipe! It’s been put on high rotation in our house for its fresh ingredients and full flavour.

By: Barbara Schieving

Barbara Schieving — Thu, 11 Nov 2021 04:39:22 +0000

In reply to Vim Allen.

I would use this recipe as a guide https://www.paintthekitchenred.com/instant-pot-beef-stew-indian-beef-curry/

By: Vim Allen

Vim Allen — Wed, 10 Nov 2021 22:48:19 +0000

When I make beef curry I usually cook 4 to 5 pounds and first sear the cubes with the spices on high heat, then add water/coconut milk, cover and cook on low heat for 2 to 2.5 hours. Just wondering if you have any suggestions about changing this to a pressure cooker.

By: Barbara Schieving

Barbara Schieving — Sun, 18 Apr 2021 04:27:16 +0000

In reply to Emily. Thanks Emily! Sounds like delicious changes.

By: Emily

Emily — Sat, 17 Apr 2021 13:59:42 +0000

I made this last night and it was fantastic! I added 1 cubed purple potato and 1 thick sliced large carrot to the pot so I added a splash of water. Served with jasmine rice. Flavor was spot on and the curry was perfect consistency. Thank you!

By: Barbara Schieving

Barbara Schieving — Thu, 21 May 2020 04:04:34 +0000

In reply to Divya. Thanks for sharing your tip. Glad the recipe was a hit!

By: Divya

Divya — Thu, 21 May 2020 00:05:47 +0000

Tip for thickening gravies – blend together half a handful of cashews and water, shredded coconut ( optional but I love it). Add it to the gravy and stir on simmer until it thickens.
Btw, this recipe is delicious! It’s so versatile…went extra with the spices to take it up a notch add squeezed in half a lemon.

By: Barbara Schieving

Barbara Schieving — Thu, 23 Apr 2020 16:17:51 +0000

In reply to Matt. Thanks for sharing Matt - glad you changed it up to suit your tastes.

By: Matt

Matt — Thu, 23 Apr 2020 11:49:45 +0000

Made this last night but needed extra water so the burn warning did not keep coming on. I made triple the quantity but at the added a kilo of frozen leaf spinach, popped it back on pressure for about 5 mins then adjusted seasoning and spices. It came out really well. Adding the extra spinach just bulks it out a bit more as well as adding an extra dimension of flavour.