Ingredients
Units
Scale
- 1 medium onion, diced
- 4–5 garlic cloves, minced
- 1 tsp ginger powder/fresh ginger
- 1 tsp red curry paste (or more if you like it very spicy)
- 1 medium potato
- 1 cup butternut squash, diced
- 1/2 block firm tofu
- 1 bunch collard greens, destemmed and chopped
- 3.5–4 cups vegetable stock (this depends on how liquidy you want the soup to be)
- 3/4–1 cup natural peanut butter (unsalted) (depending on how nutty you want eat)
- 2 Tbsp tomato paste
- 1/4 cup passata
- Toppings:
- Roasted peanuts
- Lemon juice
- 4 portions of brown rice
Instructions
- Cut all the vegetables as instructed and place them into the pressure cook (or normal pot).
- Whisk together the peanut butter, tomato paste, curry paste, passata and a bit of the veggie stock until creamy.
- Add the creamy sauce and the remaining veggie stock into the pressure cook pot.
- Close the lid, choose the soup menu and cook for 30 minutes.
- Serve with brown rice, peanuts and lemon on top.
- *if you are left with too much liquid after cooking, simply add 1-2 Tbsp of tapioca or corn starch for creaminess
Description
*if you are left with too much liquid after cooking, simply add 1-2 Tbsp of tapioca or corn starch for creaminess
Notes
As in all of my recipes, 1 cup equals 250 ml.