Multicooker Indian Vegetable Curry

Name: Multicooker Indian Vegetable Curry
Cuisine: Asia, Indian
Ingredients: 3 tablespoons, vegetable oil; 2 , onions, chopped fine; , Salt and pepper; 4 teaspoon, curry powder; 1 1/2 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; 1/2 head, cauliflower (1 pound), cored and cut into 1-inch florets; 12 ounces, sweet potatoes, peeled and cut into 3/4-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; 1/2 cup canned, coconut milk; 1/3 cup, minced fresh cilantro

Main Courses
Asia
Indian
Fruits & Vegetables
Vegetables
Pressure Cooker
Slow Cooker
Stews

We wanted a recipe for the ultimate vegetable curry that we could prepare in our multicooker, fast or slow.

SERVES 4 to 6

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