Pressure cooker Keema curry

Keema curry has been my favourite things to cook recently - it’s not too much effort, has a good amount of veggies, and it makes 6 servings so I can freeze it for another night.

The recipe I use is a combination of this Keema curry recipe from Just One Cookbook, but since I use a pressure cooker I then combined with this Pressure Cooker Japanese curry recipe from the same site.

Ingredients

The most important thing

• 1 pack of keema curry: to be honest I only ever see this one brand with the palm trees at the supermarket (pictured above) so just go with that

Some amount of veg

• 1 carrot
• 2 small onions
• 2-3 large eggplants or 4-5 small ones (my supermarket usually has them prepackaged in bags so I get either or)
• bag of mushrooms (I get mine pre-chopped so you can just throw them in, yay)

Overall the recipe is pretty flexible with the amount of vegetables you put in - I’ve put in leftover sweet potatoes before too and it turned out alright.

The protein

• 2-300g ground pork
• Can of chickpeas

Maybe it’s just me but I get a bit sick of meat sometimes so I’ve modified the recipe to add in chickpeas as well. My regular supermarket doesn’t stock them, but I’ve had luck finding cans of them at a chain called Niku-no-hanamasa (肉のハナマサ) which seems to stock some imported stuff. The can says “Ceci”, which is the Italian word for chickpeas.

To be honest maybe I could get the dried version cheaper and in bulk online somewhere but I haven’t looked into it.

Misc

• 350g water
• Neutral oil

350g of water doesn’t seem like very much, and it definitely does not cover the vegetables (which is what the original recipe recommends you do), but I find if I put any more than that, when it’s done cooking it’s very watery and I have to keep cooking it for for ages to get some of the water to evaporate.

Instructions

1. Dice (ish) the onions and add 2 Tbsp neutral oil to the pot. Turn on the heat and mix in with the mince until it’s cooked through.
2. In the meantime, get dicing on all the rest of the vegetables. This is the most annoying part, but rather than actually dicing I just focus on chopping into “small enough pieces” and it turns out alright.
3. Add all the veg to the pot, add in the can of chickpeas (drained). Add 350g of water.
4. Place the roux cubes on top of your mound of veg, don’t mix it in.
5. Close your pressure cooker and turn on the heat. Once it starts whistling, drop the heat to low and leave it on for 15 minutes.

The one thing I hate about curry is how it feels like the roux cubes take forever to dissolve. The pressure cooker removes this issue, it just dissolves by itself (great!)

Once you release the pressure and open the pot, if it’s looking too watery you can just leave it on heat until some of the water starts to evaporate.

Note it can be mildly spicy, so I wouldn’t recommend this for anyone that cannot tolerate spice at all.