I love curry! They’re amazingly easy to make, packed full of flavor and a great way to please a crowd in a hurry! Truth be told I love curry so much I’ve spent days researching the history of them. #NerdyLikeThat
One of the most surprising things I learned is curry dates back to at least 2000 BC to the ancient Indus Valley Civilizations. (Located in present day Pakistan. Which was part of India at the time.) As they migrated throughout the world the ingredients changed, but they all still use the same basic cooking techniques as they did in ancient times. I’ve wondered if these ancient people ever expected their style of cooking to be eaten by millions the world over?
When I started creating this recipe I had one goal… A quick, versatile dinner even when the idea of cooking makes my soul sad. Don’t have beef and/or butternut squash? Swap them out for chicken thighs and potatoes! Out of frozen vegetables? Use drained, canned vegetables instead! (Just add them at the end and simmer for 5 minutes.) Vegetarian? Swap out the beef for grilled paneer and the beef stock with water. The possibilities are endless and as long as you factor in basic cook times you’re golden!
- 1 Lb Chuck Roast, Cut Into 1 1/2 Inch Cubes
- 1/2 Lb Butternut Squash, Cut into 1 1/2 Inch Cubes
- 8 Oz Yellow Onion, Finely Diced
- 1 1/2 Cups Mixed Frozen Vegetable (Fresh vegetables if you prefer)
- 8 Oz Full Fat Coconut Milk (Low fat would work as well.)
- 1 Cup Beef Stock (Water is perfectly fine.)
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Ground Garlic
- 1/2 Tablespoon Turmeric Powder
- 5 Fresh Curry Leaves (10 Frozen)
- 1/2 Tablespoon Methi (Fenugreek) Seeds
- 1/4 Inch Cinnamon Stick (About 3/4 Teaspoon Ground)
- 3-4 Whole Cloves (About 1/2 Teaspoon Ground)
- 1 Teaspoon Coriander Seeds
- 2 Tablespoons Flavorless Cooking Oil
- 2 Serrano Peppers, Finely Diced (Optional)
- Turn on your multi-cooker and set it to saute, or browning setting and allow to come to temperature.
- Once the multi-cooker reaches temperature, add 1 tablespoon of the oil and brown the beef in small batches. Set the beef aside.
- Add the remaining 1 tablespoon of oil, turmeric powder and curry leaves along with the spices and allow to fry for about 1 minute. Add the onions, Serrano peppers and saute until browned. Pour in the beef stock and scrape the bottom of pot to release the fond.
- Return the beef along with any juices to the pot with the onions and pressure cook on high for 10 minutes. Quick release the pressure.
- Add the squash and 3/4 of the coconut milk to the pot and cook on high pressure for another 10 minutes. Allow the pressure to dissipate naturally.
- Use the remaining 1/4 cup coconut milk to drizzle over the curry to garnish.