Japanese Curry (PC)
Follow updated directions below. 4 servings. https://www.myfitnesspal.com/recipe/view/31370097078205
1 Tbsp canola oil
1 tbsp unsalted butter
3 tbsp all-purpose flour
1 onions, celery and carrots
2 red potatoes potatoes
2 cloves garlic
1 tsp ginger (go easy for morgan)
14 oz kroger extra firm tofu (or 50/50 mix of chickpeas/beef tips worked great)
⅛ tsp freshly ground black pepper
2 Tbsp curry powder
1 tsp celery seed
1 tsp mustard
10 g MSG
1.5 tsp Heinz ketchup
1.5 tsp Kroger Lite Sodium Soy Sauce
1/4 tsp cayenne pepper (optional; for a spicy kick)
6 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
1.5 cups water
Toss beans and meat in flour (or if using tofu, toss veggies in flour and add cooked tofu after cooking)
Melt butter and add beans/meat or veggies coated in flour.
Add spices, broth to water and mix and add.
PC on high for 8 mins, quick release
Other mix in ideas besides ketchup and soy sauce:
Chocolate
Coffee
Yogurt
Grated apple
Honey
Red wine or sake
Worcestershire Sauce
Tonkatsu sauce
https://www.justonecookbook.com/pressure-cooker-japanese-curry/