Curry-Infused Squash and Parsnip Medley
This aromatic pressure cooker dish combines delicada squash, parsnips, and red onion with a vibrant green pea curry. The result is a perfectly tender, satisfying, and nutritious meal that’s entirely lectin-free, soy-free, gluten-free, and sugar-free. Experience the balance of sweet squash and earthy parsnips, enhanced by the delightful spices of curry in just 30 minutes!
ingredients
- 2 cups delicada squash, peeled and cubed
- 2 cups parsnips, peeled and diced
- 1 large red onion, sliced
- 1 cup frozen green peas
- 2 tablespoons green curry paste (check for lectin-free)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
- 1 cup vegetable broth
steps
- 1.
Press the sauté function on your pressure cooker and add olive oil.
- 2.
Once hot, add the sliced red onion and sauté until softened, about 3-4 minutes.
- 3.
Stir in garlic powder, ginger powder, salt, and pepper, and cook for another minute.
- 4.
Add the delicada squash and parsnips to the cooker, followed by the green curry paste. Stir to coat evenly.
- 5.
Pour in the coconut milk and vegetable broth, then add the frozen green peas. Stir gently.
- 6.
Lock the lid in place and set the pressure cooker to high for 8 minutes.
- 7.
When the cooking time is up, carefully release the pressure and remove the lid.
- 8.
Stir the mixture gently and adjust seasoning if necessary before serving.
