Feeling like some savory fall recipes already, even though the temps here today are mid-70s. The curry recipe below sounds satisfying, but I neglected to start it six hours ago; we had no cauliflower on hand this morning. Now, after a trip to the store, the ingredients await, but time is short, so I’ve decided to prepare Slow Cooker Vegetarian Curry in the Instant Pot instead. I know, it’s the exact opposite device, but I’m nothing if not adventurous in the kitchen. I will dare to use the Instant Pot, but one obstacle stands in my way.
Little Roxie hates the Instant Pot. Flies in the house, moths, vacuums, thunder and lightning (as in, last night)—all these terrify her. The random signals of the Instant Pot send her under the couch, trembling. I feel guilty every time I try to cook Instant-ly.
Here’s my plan. I will thoroughly set up the mise en place, vegetables chopped and spices at the ready. This is not my usual habit. Ordinarily, I’m chopping the celery as the onions are already browning. But today, I hope to have everything ready in a bowl to dump into the dreaded Instant Pot. I’m tying Roxie outside before I turn on the machine and letting her back in when the beeping has subsided. Maybe she’ll never be the wiser.
I’ll let you know how it goes. Are your dogs or cats subject to irrational fears?
Maybe not so irrational, in this case. Maybe unbeknownst to me Roxie read the appliance guide’s dire warnings: don’t open the lid while the float valve is popped up, don’t lean over the steam release valve, and check for deformations in the sealing valve.
Failure to follow these instructions may cause food to discharge, which may lead to personal injury or property damage! No wonder a little dog hides behind the piano.
Slow Cooker Vegetarian Curry from allrecipes 1 head chopped cauliflower 1 ½ cups green peas (I’m adding after cooking so that they don’t get mushy) 3 chopped potatoes 1 cup water 1 ½ teaspoon ground cumin 1 teaspoon curry powder ¾ teaspoon ground turmeric ½ teaspoon chili powder Combine all ingredients in slow cooker. Cook on low or until vegetables are tender, 5-6 hours
I’m planning on 5 minutes or so in the Instant Pot and a slow release.