Indian Vegetable Curry in a Multicooker

americastestkitchen.com

katdr

3 tablespoons vegetable oil

2 onions, chopped fine

Salt and pepper

4 teaspoon curry powder

1 ½ teaspoon garam masala

3 garlic clove, minced

1 serrano chile, stemmed, seeded, and minced

1 tablespoon grated fresh ginger

1 tablespoon tomato paste

2 cups chicken or vegetable broth, plus extra as needed

½ head cauliflower (1 pound), cored and cut into 1-inch florets

12 ounces sweet potatoes, peeled and cut into ¾-inch pieces

1 (15-ounce) can chickpeas, rinsed

1 (14.5-ounce) can diced tomatoes

8 ounces green beans, trimmed and cut into 1-inch lengths

½ cup canned coconut milk

⅓ cup minced fresh cilantro

Directions at americastestkitchen.com

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