Vegetable Curry
        
    2 onions, diced large
    3-4 russet potatoes, peeled or scrubbed and diced into 3/4" chunks
    2-3 carrots, scrubbed and diced large
    1/2 small head cauliflower, cut into small florets
    1/4 medium cabbage, shredded or chopped
    1 red bell pepper, chopped (not for Karen)
    1 cup frozen corn
    1 15 oz. can crushed tomatoes
    1 sm can sliced water chestnuts
    1.5 cups fresh cut green beans (not for Karen)
    (mushrooms? squash? sweet potato? peas? spinach? eggplant? tofu?)
    1-1/2 quarts veggie stock (approx.) buy two boxes
    1 recipe curry powder (see below)
    1 12 oz. can coconut cream
    
    Saute onions in oil. Add curry powder and stir to combine. Add to instant pot. Add remaining vegetables except green beans, and vegetable stock to just cover.
    
    Pressure cook on high for 10 minutes. While cooking, steam the beans for 5 minutes then plunge into cold water to stop the cooking. Add some of reserved vegetable stock to jar and add 3 tablespoons corn starch, cover, and shake. When the pressure cooking is done, open pot and add green beans and slurry and stir. 
    Stir in coconut cream. Add some salt.
    
    Use remaining vegetable stock in water to make basmati rice.
    
    Serve over rice with sri racha and condiments on the side.
    For a very special dinner, buy some plain naan at Apna Bazar.
    
    Erwin family curry condiments:
      roasted unsalted peanuts
      sliced hardboiled eggs
      crushed pineapple
      shredded unsweetened coconut
      currants
      sliced banana
      homemade chutney
      
    NOTE: buy the very best quality vegetable stock SPEND THE MONEY  

    Curry Powder see currypowder.txt