Quick Indian Curry With Coconut Quinoa (Pressure Cooker) - cooking recipe

Ingredients

1 small eggplant, cubed
1 small acorn squash or 1 small butternut squash, cubed
1/2 one jalapenos or 1/2 other hot pepper, sliced
1 small sweet potato, cubed
1/2 cup string bean
1/2 cup yellow onion, diced
1 teaspoon cumin seed
3 teaspoons butter or 3 teaspoons ghee
1 (5 ounce) can fat-free evaporated milk
1 cup quinoa
2 cups water
1 (8 ounce) can garbanzo beans, rinsed and drained
1/2 cup raisins
1 teaspoon coconut extract
2/3 teaspoon hot Madras curry powder
1/3 teaspoon curry powder
1/3 teaspoon garam masala
1 pinch saffron thread (optional)

Preparation

Measure 2 cups warm water and add saffron threads. Let soak for now.
Meanwhile, cut up all the vegetables.
Put the quinoa, garbanzo beans, raisins, coconut extract, and saffron water into the bottom of your pressure cooker and then place a vegetable steaming rack above this (the kind that open up like a flower).
Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant and beans.
Oil the gasket, close and lock the pressure cooker, and set heat to medium-high. When high pressure has been reached, cook for 5 to 6 minutes. Depressurize with a quick-release method.
Meanwhile, in a medium saucepan, melt your buttery substance, and saute cumin seeds until fragrant, 2 or 3 minutes.
Add onions and saute until soft but not browned.
Add evaporated milk and remaining spices and simmer until slightly thickened, ten minutes or so.
Move the vegetables from the rack to a large serving bowl and pour the curry sauce over them, tossing to coat.
Remove the rack from the pressure cooker and fluff quinoa. If it is too watery, resume heating until desired consistency.
Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.