Monsoon Curried Yams and Potatoes

• 1 /2 cup finely 
• chopped onion
• 3 cloves garlic, 
• peeled and
• finely chopped
• 11 /2 tablespoons curry 
• paste
• 3 cups diced yams
• 1 cup diced 
• potatoes
• 2 tablespoons sake
• 1 cup frozen peas
• 1 /4 cup mango 
• chutney
• 1 cup plain yogurt
• 1 cucumber, peeled 
• and sliced.

1. In a 2-quart Pressure Frypan, or larger
pressure cooker, sauté onion, garlic and curry
paste over medium heat until onion is
translucent.
2. Stir in yams and potatoes. Let them sizzle for
1 minute or until the bottom of the pan is sticky
and slightly burned.
3. Add sake.
4. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 3 minutes.
5. Remove from heat and use Touch or
Automatic Release Method, see page 10.
6. Add peas. Close lid and bring pressure to first
red ring over medium high heat.
7. Immediately remove from heat and use
Natural Release Method, see page 10.

8. Accompany each serving with dollops of
yogurt and mango chutney and several
cucumber slices.
Makes 4 to 6 servings
Recipe provided by Steve Sloane.
Approximate Nutritional Analysis Per Serving:
219 calories / 6g protein / 44g carbohydrates / 2g fat
5g dietary fiber / 1mg cholesterol / 385mg sodium.




The sake may be replaced with apple juice.
Curry paste may be difficult to find, but it is
a good addition to any well stocked pantry.
Even without the yogurt, mango chutney
and cucumber this recipe is a good side dish
with dinner.