If you want to try something different, this instant pot plantain beef curry is super delicious with an Asian taste.
Yield: 6 servings
Time taken: 1 hour 50 minutes (10 minutes to prepare and 1 hour 40 minutes to cook)
Ingredients
2 tbsp. coconut oil
1 tsp garlic powder
1 tsp ginger powder
1 tsp turmeric powder
1 tsp sea salt
2lbs bottom blade pot roast, (cut into 1.5 – 2-inch cubes)
2 small onions, (thinly sliced)
3 tsp coconut oil
1 cup coconut milk
4 kaffir lime leaves
1 stick cinnamon
1 ripe plantain, (sliced lengthwise and cut into 1-inch chunks)
Sea salt, to taste
1 tbsp coriander leaves, chopped
Recipe
Mix ginger powder, garlic powder, 2 tbsp coconut oil, sea salt, and turmeric powder in a bowl.
Marinate beef with this mixture and put aside for 1 hour.
Press the sauté button and add 2 tsp of coconut oil to the pot.
Add onions in the instant pot and cook for 4 minutes.
Put the marinated been in instant pot and cook until all sides become brown. You can also use extra oil if necessary. Set aside.
Add coconut milk to the pan.
Add kaffir leaves, browned meat, cinnamon stick and onions while stirring continuously.
Close the lid and cook for 35 minutes on the manual setting.
Once you hear the beep, let the pressure release naturally.
Press the “saute” function.
Add in plantain while stirring continuously.
Cook for 5 minutes and sprinkle chopped coriander leaves.
Serve!
Nutritional information (per serving): 468 Cal, 34.8 g Fat (Sat fat 20.6 g), 85 mg chol., 373 mg sodium, 15 g carb., 2.4 g fiber, 25.2 g protein.
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