Eastington@Paddington

from Great Vegetarian Cooking Under Pressure: Two-Hour Taste in Ten Minutes by Lorna J. Sass

• ground coriander 
• coconut milk (I used the Asam 270ml can, rather than make coconut milk)
• basil
• potatoes
• tamari sauce
• baby onions
• red capsicums
• lemongrass

I added ginger and red chilli to give it more “thai style.”

This is basically a one pot (albeit a pressure pot which I bought for $49 at Aldi) process.

All the ingredients except the basil go in the pressure cooker and it you cook on high for 5 minutes. Surprisingly very very quick.

I had to let the potatoes steam for a further 4 minutes in the residual heat. Stir in the basil, add some more soy.

I served it the suggested steamed beans and broccoli.

Version 2: Used the left overs for pie stuffing. Broad bean puree and sweet thai chilli sauce, and simple salad.