Prep time: ten mins | Cooking time: fifteen minutes | Servings: 6
Ingredients :
2 cups Kabocha squash, chopped
1 teaspoon ground cinnamon
1 teaspoon curry paste
1 teaspoon curry powder
½ teaspoon dried cilantro
1 cup of water
1 tablespoon pumpkin seeds, chopped
1 tablespoon butter
¾ cup heavy cream
Directions:
Place squash inside cooker and sprinkle it with ground cinnamon, curry powder, and dried cilantro. Add butter, water, and pumpkin seeds. After this, inside the separated bowl, mix up together heavy cream with all the curry paste. Pour the liquid in the cooker and mix up well. Close and seal the lid. Cook the saute for ten mins onHigh-pressure mode. Then allow natural pressure release for quarter-hour. Open the lid and transfer kabocha squash and gravy inside serving bowls.
Nutrition:
calories 97,
fat 8.7,
fiber 0.8,
carbs 4.5,
protein 1.2
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