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Ontario Greenhouse Fresh Vegetable Curry Banner
Ontario Greenhouse Fresh Vegetable Curry Dish

Fresh Vegetable

Ontario Greenhouse Fresh Vegetable Curry

Total Time: 30 min Yield: 10 cup Serves 4-6


Yellow, Orange and Red Bell Peppers Beefsteak Tomato
1 tbsp (15 mL) - canola oil


1 - yellow onion, finely diced


2 tbsp (30 mL) - red thai curry paste (store-bought)


1/3 cup (85 mL) - water


1 tsp (5 mL) - vegetable stock powder/bouillon


2 - Ontario greenhouse grown peppers (choose a mixture
from red, yellow and orange), cut into bite-sized pieces


6 - large Ontario greenhouse grown tomatoes (ie. beefsteak
tomatoes or on-the-vine), cut into bite-sized pieces


1 - medium carrot scrubbed and grated


2 cups (500 mL) - cauliflower cut into bite-sized pieces


6 oz (175 g) - extra firm tofu cut into bite-sized pieces


1/2 cup (125 mL) - coconut milk


optional garnish: Cashews, fresh cilantro, fresh lime juice


Prepare ingredients. Wash and cut vegetables. Drain, then firmly press your tofu in a clean dishcloth to remove excess moisture before cutting.


Turn pressure cooker on to sauté. Add oil and cook onion, stirring frequently until lightly golden, approx. 4 minutes. Turn off sauté. In the hot pan, add water, curry paste and stock powder. Stir to blend.


Add the peppers, tomatoes and carrot. Stir to combine. Cover, seat the steam valve, and set pressure cooker to medium setting for 3 minutes. Carefully use the forced release of steam when the time is up, and stir to combine. The mixture will be wet. Add the cauliflower and tofu to the top and press into the mixture. Replace the lid and pressure cook on medium again for another 3 minutes. Use forced release and stir in the coconut milk. If you wish to make it spicier, add more curry paste too. Use the sauté function to increase the heat
if you like.Serve over rice. Enjoy with optional garnish of cashews,
chopped cilantro and a squeeze of fresh lime juice.